Tuesday, August 9, 2011


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.

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