Houzz Logo Print

Recipes for Pork - Week 4 May 2013

Got my days mixed up and posted another dip recipe yesterday instead of the new theme for the week. So here we go.

Pork Tenderloin with Dijon Cream


1 lb pork tenderloin, cut into 2" slices
flour seasoned with salt and pepper
2 tbsp butter, divided
2 tsp canola or olive oil
2 green onions, thinly sliced--white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp Dijon mustard

Preheat oven to low, about 170 degrees, to keep meat warm.

Lightly pound medallions to 1" thick. Melt 1 tbsp butter and 2 tsp oil over medium-high heat.

Dredge pork in seasoned flour. Add slices all at once to pan and brown 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. The pork will finish cooking in the oven if it's a little underdone.

Add the remaining 1 tbsp butter to pan. Add white parts of onion; saute 1 minute. Add vermouth, simmer until syrupy and reduced to about 3 tbsp. Add cream, simmer 2-3 minutes until thickened. If sauce ends up too thick, add a little water or milk.

Stir in Dijon and add salt and pepper to taste. Top with green onions.

Comments (24)