Pork Medallions in Mustard Cream Sauce

Here is a way to move beyond the basic pork chop by creating a mouth watering, deep, rich cream sauce to go over our favorite cut of pork, the tenderloin.

- 2 pork tenderloins, sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup minced onion
- 1 clove garlic, minced
- ¾ cup white wine
- ¾ cup chicken broth
- 2 tablespoons SchoolHouse Kitchen^® SweetSmoothHot Mustard
- ½ cup heavy cream
- Freshly ground pepper
- 2-3 tablespoons chopped parsley

Melt 1 tablespoon butter and 1 tablespoon of olive oil in large skillet, over medium high heat.

Sauté minced onions and minced garlic until golden in color. Add wine, chicken broth, and SweetSmoothHot Mustard to the mix and cook until it is a nice reduction. Add cream and freshly ground pepper. Reduce the sauce again to desired consistency.

In a separate large skillet, sauté the medallions in 1 tablespoon olive oil and brown lightly on each side until cooked through (8-10 minutes). Remove pork to warmed serving dish.

Add sauce to pork skillet, stirring and incorporating browned pieces. Reduce to your desired consistency and pour over medallions. Sprinkle with parsley and serve.

Serves 4