Quick Pork Medallions with Mustard Cream Sauce
Recipe from Cher VanHaitsma
4 Tbs. butter, divided
2 tsp. salt
2 tsp. pepper
2 (1 pound) pork tenderloins, trimmed, cut into 1-inch thick slices, and pounded to 1/4 inch thickness *See Note below
1 shallot, thinly sliced
1/2 cup dry white wine
1 tsp. dried rubbed sage
1 1/2 cups heavy whipping cream
1 Tbs. whole-grain mustard
Garnish: fresh sage
In a large skillet, melt 2 Tbs. butter. Add salt and pepper over pork and cook until browned (3-4 minutes per side). Remove from skillet and keep warm.
Melt remaining butter in skillet, add shallot and cook stirring constantly for 2 minutes. Stir in wine and sage, scraping browned bits from bottom of skillet and cook until liquid is reduced by half.
Stir in cream and cook until sauce is thickened, (4-5 minutes). Stir in mustard. Serve sauce with pork and garnish with sage.
Note: Thin-cut boneless pork chops can be substituted for the pounded tenderloin slices.