Pork Tenderloin Dijonnaisse

1. 1

   Trim pork and slice it into 1-inch medallions.

2. 2

   With a mallet, lightly pound each medallion to obtain even thickness, and then dust the medallions with flour.

3. 3

   In a skillet, heat the oil, add the pork and cook for about 3 minutes on each side or until they are cooked medium-well.

4. 4

   Add the mushrooms and shallots and saute for 1 to 2 minutes.

5. 5

   Add the mustard and heavy cream, and cook until the sauce has thickened slightly (about 1 to 2 minutes).

6. 6

   Serve with a favourite vegetable and rice or potato.

* Per serving · 4 servings · Values may vary.

No additional tips available.