[imcarthur]

This recipe works equally well with boneless chicken or veal. Maybe even with a white fish.

Pork Medallions in Mustard Cream

2 pork tenderloins - trimmed of fat
2 tbsp vegetable oil
2 tbsp butter
3 - 4 green onions (chopped)
4 oz mushrooms, sliced
1/2 cup dry white vermouth (or dry white wine with a dash of white sugar)
1/2 cup chicken broth
1/2 cup whipping cream
1- 2 tbsp Dijon-style mustard (to taste)
salt & freshly ground pepper

Cut each tenderloin into ½” slices. Flatten with a meat pounder to 1/4" thickness. Pat dry with a paper towel. Season.

In large, heavy frying pan, heat butter & vegetable oil over medium high heat (the combination lets you fry hotter than plain butter). When butter stops foaming, brown medallions 1 - 2 minutes each side. You may have to fry multiple batches. Remove the pork & keep covered & warm.

Add mushrooms & onions & cook over medium heat for 5 minutes until the ‘shroom juice abates. Add the veggies to the warming plate with the pork.

Pour off any excess oil from pan & add vermouth & broth. Bring to a boil, scraping up browned bits. Boil until liquid is reduced to half. Stir in cream & mustard (to taste) & boil for an additional 2 to 3 minutes until sauce is slightly thickened. Adjust seasonings.

Hint: To thicken sauce further (might not be necessary) combine 1 tbs soft butter with an equal amount of flour & add to sauce & stir immediately. Allow it to boil carefully to dissolve the flour but don’t leave it alone.

Arrange pork medallions & veggies on a serving platter pour sauce over. Serve immediately with wild rice and steamed asparagus. Makes 4 servings.

Preparation time: 10 minutes. Cooking time: about 20 minutes.

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Ian