Pork Tenderloin with Dijon Cream
Source: Weed
1 lb pork tenderloin, cut into 1" slices
Seasoned flour
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard
salt and pepper to taste
Preheat oven to low, about 170 degrees. Pound pork medallions to 1/2" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Spoon sauce over pork, garnish with green part of onion.
*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup. 2 servings