I have made this many times...Always a hit. From Myra Sable (Sable and Rosenfeld). Hope you enjoy as much as our family!
Regards,
Barb
Pork Medallions with Mustard Cream and Peppercorns Green
2 Pork Tenderloins;
Flour
Salt
Pepper
1/3 cup butter
onion; finely chopped (Rec calls for shallot, I am fine with onion)
1/3 cup red wine vinegar
2 cups heavy cream
1 Tbspn capers (Or Green Peppercorns)
1/3 cup Dijon mustard
- Slice tenderloin into 1 inch pieces. Use mallet to flatten...Pound!!
- Dredge in flour seasoned with S&P
-Melt 3 tbspn butter in skillet; add pork; sauté 5 min turn when brown...
- Once all pork is cooked; remove; add 1 Tbsn butter; add onion, sauté about 3 minutes, until soft.
- Stir in vinegar; put on high until it is reduced by 1/3
- Stir in Cream, add capers and simmer 5 minutes
- Remove from heat, whisk in mustard and 1 tbsn butter
Regards,
Barb
Pork Medallions with Mustard Cream and Peppercorns Green
2 Pork Tenderloins;
Flour
Salt
Pepper
1/3 cup butter
onion; finely chopped (Rec calls for shallot, I am fine with onion)
1/3 cup red wine vinegar
2 cups heavy cream
1 Tbspn capers (Or Green Peppercorns)
1/3 cup Dijon mustard
- Slice tenderloin into 1 inch pieces. Use mallet to flatten...Pound!!
- Dredge in flour seasoned with S&P
-Melt 3 tbspn butter in skillet; add pork; sauté 5 min turn when brown...
- Once all pork is cooked; remove; add 1 Tbsn butter; add onion, sauté about 3 minutes, until soft.
- Stir in vinegar; put on high until it is reduced by 1/3
- Stir in Cream, add capers and simmer 5 minutes
- Remove from heat, whisk in mustard and 1 tbsn butter
