Pork Medallions in a Mustard Sauce

1. 1

   Slice pork tenderloin into 1 1/4 inch medallions (basically about 8 pieces).

2. 2

   Sprinkle with 2 teaspoons each of salt and pepper on both sides (2 teaspoons is an estimate, you may like more).

3. 3

   Lightly coat in flour, shaking off excess.

4. 4

   In a large skillet, heat the oil to medium heat.

5. 5

   Add pork and saute about 5-7 minute on each side, until cooked through and light brown.

6. 6

   Remove from the skillet and set aside, keeping warm.

7. 7

   Deglaze the skillet with the wine, loosening up anything that is sticking to the bottom.

8. 8

   Reduce the heat to medium low and stir in sour cream.

9. 9

   Heat for 2-3 minutes until thickened, stirring constantly.

10. 10

    Add mustard, remaining 1/4 teaspoon each of salt and pepper, and cayenne pepper.

11. 11

    Remove from heat when ingredients have blended.

12. 12

    Serve the sauce over the pork medallions.

* Per serving · 4 servings · Values may vary.