Pork Tenderloin with Mustard Cream Sauce

Serves: 4
Total Calories: 292


1 (1-pound) pork tenderloin
1/3 cup flour
1/2 teaspoon each salt and pepper
3 tablespoons butter or margarine
4 green onions
1/3 cup dry white wine
1 cup heavy cream
1/4 cup Dijon style mustard
salt and pepper to taste


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.

Nutritional Facts:

Serves: 4
Total Calories: 292
Calories from Fat: 230

This Pork Tenderloin with Mustard Cream Sauce recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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