Cut pork tenderloin into 1/2-inch slices. Place between pieces of wax paper and pound to 1/4-inch thickness with a meat mallet. Mix flour, salt, and pepper together and coat pork medallions with mixture, shaking off excess. Sauté pork medallions 1/3 at a time in butter in a skillet for 2 minutes on each side; remove to a warm platter, reserving the drippings.
Slice green onions, keeping white and green parts separate. Reserve green portions. Add white portions to drippings in skillet and sauté 1 minute or until tender. Stir in wine and cook 3 minutes or until reduced to 2 tablespoons. Add cream and simmer 5 minutes or until thickened to desired consistency. Whisk in Dijon mustard and season with additional salt and pepper to taste. Spoon over pork medallions and sprinkle with reserved green onion tops. Serve immediately.
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