- 6
Ingredients
- 2 (1) pound pork temderloims, trimmed and cut into 1-inch thick slices
- 2 t. salt
- 2 t. ground black pepper
- 1/4 cup butter, divided
- 1 shallot, thinly sliced
- 1/2 cup dry white wine
- 1 t. dried rubbed sage
- 1 1/2 cups heavy whipping cream
- 1 T. coarse-grained mustard
Preparation
Step 1
1. Pound pork slices to 1/4 -inch thickness. Sprinkle each evenly with salt and pepper.
2. In a large skillet, melt 2 T. butter over medium-high heat. Add pork, in batches if necessary, and cook for 3 to 4 minutes per side or until browned. Remove from skillet, and keep warm.
3. Melt remaining 2 T. butter in skillet. Add shallot, and cook, stirring constantly, for 2 minutes. Slowly add wine and sage, and cook, stirring to loosen browned bits from bottom of skillet with a wooden spoon, until wine is reduced by half. Add cream, and simmer for 4 - 5 minutes or until sauce is thickened. Stir in mustard. Serve immediately over pork medalliions.
Note: This company worthy dish can be turned into a quick and easy, weeknight dinner. Just substitute thin-cut pork chops for the tenderloin. No need to poun the pork chops.