Quick Pork Medallions with Mustard Cream Sauce (Paula Deen)

By KDCooks

Serve with corn-bread stuffing mix or over white rice.

Very good!

Ingredients

• 2 (1 pound) pork tenderloins, trimmed and cut into 1-inch thick slices
• 2 tsp salt
• 2 tsp black pepper
• 1/4 cup butter, divided
• 1 shallot, thinly sliced
• 1/2 cup dry white wine
• 1 stp dried rubbed sage
• 1 1/2 cups whipping cream
• 1 TB coarse-grained mustard (I use Grey Poupon's Country Dijon)
• Garnish: Fresh Sage Leaves

Details

Servings 6

Preparation

Step 1

Pound pork slices to 1/4 inch slices. Sprinkle with salt & pepper.

In large skillet, melt 2 TB butter over med-high heat. Add pork, in batches if necessary, and cook for 3-4 minutes per side or until browned. Remove from skillet and keep warm.

Melt remaining 2 TB butter in skillet. Add shallots, cook and stir constantly for 2 minutes. Slowly add wine and sage, and cook stirring to loosen browned bits from bottom of skillet with wooden spoon, until wine is reduced by half. Add cream, and simmer 4-5 minutes or until thickened.

Stir in mustard and serve immediately over pork medallions. Garnish with sage leaves.

Quick Weeknight Version - subsititute thin-cut boneless pork chops for the tenderloin (no need to pound).