Pork Tenderloin in Mustard Cream Sauce

By carvalhohm2

Ingredients

• 2 pounds pork tenderloin
• Flour seasoned with salt and pepper
• 4 tablespoons butter
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 1/2 tablespoons Dijon mustard
• 1/2 cup heavy cream

Preparation

Step 1

Cut pork into 3/4" thick slices. Pound gently to make thin, round medallions. Dust with seasoned flour.

Saute in butter until brown on both sides. Transfer to a heated serving dish to keep warm.

Deglaze pan with wine and chicken stock. Cook over high heat until reduced and thickened.

Whisk in Dijon mustard and cream then season to taste. Serve over pork.