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Ingredients
| pork tenderloin: 1 lb |
| all-purpose flour (unsifted): 1/3 cup |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| unsalted butter: 1 Tbl |
| white wine: 1/3 cup (chicken broth) |
| evaporated milk: 1/2 cup |
| Dijon mustard: 4 tsp |
| green onions - spring or scallion: 3 whole onions |
Pork Medallions with Dijon Sauce
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
3 serving(s)
Tags
Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm.
Slice green onions, separating the white and green portions; reserve green portion for garnish. In the same skillet, saute the white portion of green onions for 1 minute. Add wine or broth. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions.