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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PORK MEDALLIONS WITH MUSTARD CREAM SAUCE Recipe

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This recipe for PORK MEDALLIONS WITH MUSTARD CREAM SAUCE is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 POUND PORK TENDERLOIN CUT INTO 1/2 INCH SLICES
1/3 CUP FLOUR
1/2 TSP SALT
1/4 TSP PEPPER
3 TABLESPOONS BUTTER OR MARGARINE
3 GREEN ONIONS
1/3 CUP DRY WHITE WINE
1 CUP WHIPPING CREAM
1/4 CUP DIJON MUSTARD
SALT AND PEPPER TO TASTE
Directions:
Directions:
POUND THE PORK SLICES TO 1/4 INCH THICK BETWEEN LAYERS OF WAXED PAPER. COAT WITH A MIXTURE OF THE FLOUR, 1/2 TSP SALT AND 1/4 TSP PEPPER, SHAKE OFF EXCESS.

SAUTE 1/3 AT A TIME IN THE BUTTER IN A SKILLET FOR 2 MINUTES ON EACH SIDE; REMOVE TO A WARM PLATTER.

SLICE THE GREEN ONIONS, RESERVING THE WHITE AND GREEN PORTIONS SEPARATELY. SAUTE THE WHITE PORTION IN THE DRIPPINGS IN THE SKILLET FOR 1 MINUTE OR UNTIL TENDER. STIR IN THE WHITE WINE.

COOK FOR 3 MINUTES OR UNTIL THE LIQUID IS REDUCED TO 2 TBSP. ADD THE CREAM. SIMMER FOR 5 MINUTES OR UNTIL THICKENED TO THE DESIRED CONSISTENCY. WHISK IN THE MUSTARD AND SEASON WITH SALT AND PEPPER TO TASTE.

SPOON THE SAUCE OVER THE PORK. SPRINKLE WITH THE RESERVED GREEN ONION TOPS.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 MIN.
Personal Notes:
Personal Notes:
EASY, QUICK AND TASTY. THREE OF MY FAVORITE WORDS. THE ONLY THING BETTER IS FREE.

 

 

 

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