Main Dishes:

Pork Medallions with Mustard Sauce

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Ingredients

1-pound pork tenderloin
1/3 cup flour
1/2 teaspoon salt
1/3 teaspoon pepper
Pinch of thyme
3 tablespoons butter
3 green onions, sliced with white and green parts separated
1/3 cup white wine
1 cup heavy cream
1/4 cup Dijon mustard
Splash of Worcestershire sauce (optional)

Instructions

Cut tenderloin crosswise into 1/2-inch medallioins. Pound between sheets of wax paper to 1/4-inch thickness. Combine flour, salt, thyme and pepper in a shalow dish. Melt 1 tablespoon of butter over high heat and dredge pork in seasoned flour shaking off excess before adding to hot skillet. Saute until brown. Transfer to a platter and keep warm. Repeat until all the pork is cooked, adding butter as you cook pork. Add white parts of onions to the skillet and saute until tender, about 1 minute. Stir in the wine and boil to reduce to about half, about 2 minutes. Add cream and simmer until thickened to sauce, about 5 minutes. Whisk in mustard and adjust seasonings (salt and pepper) to taste. Spoon sauce over the pork and garnish with remaining green parts of onion. Serve and enjoy.

Eudell Watts III
Rock Island