Pork Medallions in a Mustard Sauce
- Mustard Sauce:
- 2 Tbs. vegetable oil
- 2 Tbs. coarse-grained mustard
- ½ tsp. salt
- ½ tsp. coarsely ground pepper
- 1 ½ lbs. pork tenderloin
- ¼ cup dry white wine or chicken broth
- 1 ¾ cups whipping cream
- ¼ cup coarse grained mustard
- ¼ tsp. salt
- 1/8 tsp. white pepper
Stir together the first 4 ingredients. Rub mixture over port, and place in a large heavy-duty zip-loc bag. Chill 8 hours. Place port on a lightly greased rack in a shallow roasting pan. Bake at 450º for 15 minutes. Reduce temperature to 400º and bake 15 minutes or until a meat thermometer inserted in the thickest portion registers 160º, basting with wine every 10 minutes.
For mustard sauce, cook whipping cream in a heavy saucepan over medium heat until reduced to 1 1/4 cups (about 20 minutes). Do not boil. Stir in remaining ingredients, and cook mixture 1 minute.
Slice and serve with mustard sauce.