Pork Tenderloin Dijon
|1 lb duBreton pork tenderloin, cut crosswise into 2-inch slices|
|Freshly ground pepper|
|2 Tbsp butter|
|4 green onions, sliced|
|2 Tbsp Aunt Vera’s Italian Red Wine vinegar|
|1/4 cup chicken broth|
|2/3 cup heavy cream|
|2 Tbsp Dijon mustard|
Place tenderloin slices, cut side down, on a cutting board and pound with a mallet until slices are about 3 inches in diameter. Sprinkle pork with garlic powder and pepper, to taste.
Melt butter in a large skillet. Add pork slices to skillet and cook over medium-high heat until lightly browned on both sides, about 3-5 minutes per side. Remove to a heated platter and keep warm.
Add green onions, vinegar, and chicken broth to the skillet. Stir and simmer two minutes. Stir in cream and simmer, stirring frequently, until sauce is reduced by one-third and thickened (DO NOT BOIL). Whisk in mustard and heat through. Pour sauce over pork medallions and serve at once. Makes 4 servings
Makes 4 servings