Pork Medallions in Mustard Sauce

This recipe is from Southern Living. I found it in one of those old, special edition “Best Recipes from the Past XX Years” cookbooks that I love.

Pork Medallions in Mustard Sauce

3 T vegetable oil
1 T spicy mustard
½ t salt
½ t pepper
¾ lb pork tenderloin
¼ c dry white wine
1-¾ c whipping cream
¼ c spicy mustard
¼ t salt
1/8 t pepper 

Combine first 4 ingredients; rub over meat. Place in ziploc bag and chill 8 hours, turning the bag occasionally.

Place meat in lightly greased rack in shallow roasting pan; brush with half of wine. Insert meat thermometer into thickest part. Bake at 400 for 25 min or until temperature reads 155, brushing with remaining half of wine after 10 min. Let stand 10 min before slicing. Cut into ¼-in slices; arrange evenly on dinner plates and spoon mustard sauce over.

Sauce: Cook cream over medium until reduced to 1-½ c (~ 15 min), stirring often. Add mustard, salt, and pepper and cook just until heated, stirring constantly. Spoon over sliced tenderloin.

 

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