PORK TENDERLOIN WITH DIJON CREAM SAUCE

These pork medallions come to life with the tang of the Dijon and the bite of the green peppercorns.


                                     PORK TENDERLOIN WITH DIJON CREAM SAUCE

1 lb. pork tenderloin, cut into 2" slices
Flour, seasoned with salt and pepper
2 TBSP. butter, divided
2 tsp. canola or olive oil
2 green onions, thinly sliced, white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 TBSP. Dijon mustard
2 tsp. green peppercorns (optional)

Preheat oven to low, 170~, just to keep meat warm.

Lightly pound pork slices to 1" thick.  Melt 1 TBSP. butter and 2 tsp. oil over medium high heat.

Dredge pork medallions in seasoned flour. Add to pan and brown, about 2 minutes per side. Remove to plate and hold in the oven while finishing the sauce. The pork will finish cooking in the oven if it's a little underdone.

Add the remaining 1 TBSP. butter to the pan. Add white parts of onion; saute 1 minute. Add the white wine or vermouth and simmer until syrupy and reduced to about 3 TBSP. Add cream and simmer 2-3 minutes until thickened. If sauce ends up too thick, add a little water or milk to thin.

Stir in Dijon and peppercorns if using. Add salt and pepper to taste.

Spoon sauce over pork and top with green onions.