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Pork Medallions in Mustard Cream

Ingredients

2-1/2 lbs. pork tenderloin
1/4 cup flour
1/2 tsp salt
1/4 tsp white pepper
2 tbsps olive oil

Sauce:
1/4 cup butter
1 clove garlic, minced
1/4 cup flour
1/4 cup dijon mustard
1/2 cup dry white wine
1 cup milk
1/2 tsp salt
1/2 tsp dried basil
1/2 cup 10% cream or milk

Directions

Pork:
Cut pork into 3/4" medallions. Pound gently to flatten.
Combine flour, salt & pepper & dredge pork in flour mixture.
Heat oil in fry pan (med. high heat) & brown pork for 5-10 mins. turning once.
Arrange medallions in single layer in shallow dish & cover with sauce.

Sauce:
Melt butter in sauce pan over med. heat, add garlic and saute briefly.
Stir in flour to make a smooth paste, add mustard and cook for 2-3 mins.
Whisk in wine, milk, salt & basil. Cook, whisking constantly until bubbly & thickened.
Remove from heat, whisk in cream.
Heat sauce to just below boiling point, pour over pork. Heat covered in 350 degree oven and bake for 15-20 minutes.
* Recipe can be made 1 day ahead and covered and refrigerated. Before cooking bring back to room temperature.

History

Courtesy of our good friends Normy and Mr. Mike.