Pork Medallions Dijon

1. 1

   Cut the pork tenderloin into 1/2 inch thick slices. Dredge the tenderloin slices in flour.

2. 2

   Melt the butter in a large skillet, and brown the tenderloin slices in the melted butter over medium-high heat 3 to 4 minutes on each side. Remove tenderloin slices to a serving platter, reserving the drippings in the skillet. Keep the tenderloin slices warm. (I like to put them on top of a heating pad, covered with foil).

3. 3

   Add the vinegar and crushed peppercorns to the drippings. Cook over medium-high heat until the liquid is reduced to 2 tablespoons. Reduce the heat to medium. Add the whipping cream; cook for 15 minutes or until the mixture is reduced to 1 1/2 cups, stirring occasionally. Remove from the heat and stir in the mustard.

4. 4

   Serve the tenderloin slices with the warm sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.