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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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