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Pork Medallions in a Mustard Sauce
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Description
A quick, elegant meal that is also excellent the next day when reheated!
Ingredients
- 2 pounds Center Cut Pork Tenderloin, Trimmed Of Fat
- 2-¼ teaspoons Table Salt, Divided
- 2-¼ teaspoons Black Pepper, Divided
- ¼ cups Flour
- ¼ cups Vegetable Oil
- ⅔ cups White Wine (chardonnay Is The Best)
- ⅔ cups Sour Cream
- 1 Tablespoon Dijon Mustard
- ¼ teaspoons Cayenne Pepper
Preparation
Slice pork tenderloin into 1 1/4 inch medallions (basically about 8 pieces).
Sprinkle with 2 teaspoons each of salt and pepper on both sides (2 teaspoons is an estimate, you may like more). Lightly coat in flour, shaking off excess.
In a large skillet, heat the oil to medium heat. Add pork and saute about 5-7 minute on each side, until cooked through and light brown. Remove from the skillet and set aside, keeping warm.
Deglaze the skillet with the wine, loosening up anything that is sticking to the bottom. Reduce the heat to medium low and stir in sour cream. Heat for 2-3 minutes until thickened, stirring constantly. Add mustard, remaining 1/4 teaspoon each of salt and pepper, and cayenne pepper. Remove from heat when ingredients have blended.
Serve the sauce over the pork medallions.
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