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Medallions of Pork Tenderloin with Whole Grain Mustard Sauce

Peter Brave

Brave New Restaurant

2 - 2.5oz pork medallions
1/4 cup cream
2 tbsp whole grain mustard
1/4 cup flour
3 tbsp olive oil for sauté
2 tbsp white wine to deglaze
Salt & pepper to taste

    1. Heat large sauté pan with the olive oil until very hot
    2. Salt & pepper medallions of pork
    3. Sauté pork approximately 2 minutes per side, then remove & reserve
    4. Deglaze pan with white wine
    5. Add cream and mustard and reduce by 1/2 or to desired thickness

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