Pork Medallions with Mustard Cream Sauce

By cindygwest

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

Details

Servings 6

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.