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LOCATION: Recipes >> Pork >> Pork Medallions with Mustard Cream Sauce

Print this Recipe    Pork Medallions with Mustard Cream Sauce

Flatten 12 1-inch thick medallions, cut from pork tenderloin or pork loin,
to 1/2-inch thick between wax paper. Sprinkle with salt and pepper, dust
with flour. Saute in 3 tablespoons butter for 2 minutes on each side.
Transfer to a platter and keep warm. To the same skillet, add 1/3 cup
vinegar and 8 crushed peppercorns. Stir and cook until reduced by 2/3.
Add 2 cups heavy cream and simmer 5 minutes, until thickened. Remove
from heat and swirl in 1/3 cup dijon style mustard and 2 tablespoons
butter, cut in pieces. Season with up to 1/2 teaspoon salt, and pour over
pork.

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