Creamy Pork Medallions

1. 1

   Season flour with salt and pepper.

2. 2

   On medium high heat, melt butter and oil together.

3. 3

   Flour each medallions on all sides. Discard left over flour.

4. 4

   Place medallions in hot pan and flatten them out a little, so that a larger surface of the meat is browned. Brown both sides for 2 minutes, and remove from pan. Set asside in plate.

5. 5

   Add garlic to pan and brown for a minute, without over cooking.

6. 6

   Deglaze with white wine, reduce for a minute or two.

7. 7

   Add dijon mustard and mix well.

8. 8

   Lower heat and add cream, stirring everything together gently. Add salt and pepper to taste.

9. 9

   Place medallions back into the sauce and let simmer for a couple of minutes, at low heat, turning them everyonce in a while so that all surfaces can soak up the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.