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LOCATION: Recipes >> Pork >> Pork Medallions 01

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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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