Pork Medallions with Mustard Sauce

1. 1

   Cut tenderloin crosswise into 1/2-inch-thick pieces.

2. 2

   Pound between sheets of waxed paper to thickness of 1/4 inch.

3. 3

   Combine flour, salt and pepper in shallow dish.

4. 4

   Melt 1 tablespoon butter in heavy large skillet over medium-high heat.

5. 5

   Dredge pork in seasoned flour, shaking off excess.

6. 6

   Add 1/3 of pork to skillet and saute until brown and cooked through, about 2 minutes per side.

7. 7

   Transfer to platter and keep warm.

8. 8

   Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.

9. 9

   Add white parts of green onions to skillet.

10. 10

    Saute until just tender, about 1 minute.

11. 11

    Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes.

12. 12

    Add whipping cream and simmer until thickened to sauce, about 5 minutes.

13. 13

    Whisk in 1/4 cup Dijon mustard.

14. 14

    Season sauce to taste with salt and pepper.

15. 15

    Spoon sauce over pork.

16. 16

    Garnish tenderloin with remaining green onions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.