Pork Medallions With Dijon Sauce

1. 1

   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

2. 2

   , brown pork in butter over medium-high heat. Remove and keep warm.

3. 3

   Slice green onions, separating the white and green portions; reserve green portions for garnish. In the same pan, saute white portions for 1 minute. Stir in wine.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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