Pork Medallions in Cream Sauce
The pork tenderloin is such a tender little cut of meat. I am normally a whole tenderloin kind of girl. With this recipe its worth the tenderloin. The cream sauce is rich and compliments the pork. This recipe is perfect served over stuffing. This is a simple recipe but tastes like you spent hours.
Ingredients
- 2 1 lb pork tenderloins cut into 1 inch thick slices
- 2 tsp salt
- 2 tsp pepper
- 1/4 cup butter
- 1 shallot thinly sliced
- 1/2 cup dry white wine
- 1 tsp sage chopped
- 1 1/2 cups heavy cream
- 1 tbl ground mustard
- fresh sage to garnish
Instructions
- Sprinkle each piece of pork with salt and pepper
- In a large skillet, melt 2 Tablespoons butter over medium high heat. Add pork in batches if needed. Cook for about 4 minutes per side or until each side is browned. Remove from skillet and set aside.
- Melt remaining 2 tablespoons of butter in skillet. Add shallot and cook constantly for 2 minutes. Slowly add in wine and sage. Stir with wooden spoon removing brown bits from bottom of pan and until wine is reduced by half,
- Add cream and simmer for 5 minutes or until sauce is thickened. Stir in mustard.
- Garnish with sage and serve immediately.
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