posted by Mona M 07-07-100 6:24 AM
Pork Tenderloin in Creamy Mustard Sauce
from Stop and Smell the Rosemary... Recipes and Traditions to Remember
1 to 1-1/2 pounds pork tenderloin*
1/2 cup all-purpose flour
3/4 teaspoon plus 1/4 teaspoon salt
1/2 teaspoon plus 1/4 teaspoon freshly ground pepper
3 tablespoons unsalted butter
3 to 6 green onions, white parts only, sliced
1/3 cup dry white wine
1 cup heavy whipping cream
1/4 cup Dijon mustard
Cut tenderloin crosswise into 1/2-inch slices. Place pieces between waxed paper and pound of a 1/4-inch thickness.
Combine flour, 3/4 teaspoon salt and 1/2 teaspoon pepper in a plastic bag. Add pork in batches and toss to coat.
Melt 1 tablespoon butter in a large skillet over medium-high heat and add one- third of pork. Saute until brown and cooked through, about 3 minutes per side. Transfer pork to a platter and keep warm. Repeat with remaining pork in two more batches, adding 1 tablespoon butter for each batch.
Add green onions to skillet. Saute until tender, about 1 minute. Stir in wine. Bring to a boil. Boil until liquid is reduced to 2 tablespoons, about 3 minutes. Stir in whipping cream and simmer until thick, about 5
minutes. Whisk in mustard. Return pork to the skillet with mustard sauce. Heat thoroughly. Serve immediately.
* Can substitute veal scaloppini for pork.
Serves 4 to 6
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Copyright 1996 The Junior League of Houston, Inc. All rights reserved.