Recipe - Pork Medallions With Mustard Sauce

1 Pork tenderloin; (1pound)
1/3 cup All purpose flour
One half teaspoon Salt
One fourth teaspoon Pepper
3 tablespoon Butter
3 Green onions; cut or sliced up , white
and
; green parts
; separated
1/3 cup Dry white wine
1 cup Whipping cream
One fourth cup Dijon mustard

Cut tenderloin crosswise into 1/2inchthick pieces. Pound between sheets
of waxed paper to thickness of One fourth inch. Combine flour, salt and pepper in
shallow dish. Melt 1 tablespoon butter in heavy large skillet over
mediumhigh heat. Dredge pork in seasoned flour, shaking off excess. Add
1/3 of pork to skillet and saute until brown and cooked through, about 2
minutes per side. Transfer to platter and keep warm. Repeat with remaining
pork in 2 more batches, adding 1 tablespoon butter to skillet for each
batch.

Add white parts of green onions to skillet. Saute until just tender, about
1 minute. Stir in white wine and boil until liquid is reduced to 2
tablespoons, about 3 minutes. Add whipping cream and simmer until thickened
to sauce, about 5 minutes. Whisk in One fourth cup Dijon mustard. Season sauce to
taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with
remaining green onions and serve.

Serves 4.

Bon Appetit October 1991

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