"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pork Tenderloin Medallions in Creamy Mustard Sauce Recipe

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This recipe for Pork Tenderloin Medallions in Creamy Mustard Sauce, by , is from My Best of Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mandy F
Added: Friday, October 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp unsalted butter
1 whole pork tenderloin (about 1 lb.) sliced into 6 medallions
1 tsp chopped garlic
3/4 cup reduced-sodium chicken broth
1/4 cup sour cream
1 tbsp Dijon mustard
1 tbsp fresh dill, minced
salt and white pepper

Directions:
Directions:
Heat butter in a heavy skillet over medium-high heat until foam subsides.
Add pork medallions and cook until browned, about 5 minutes per side. Remove pork from skillet and cover to keep warm.
Add garlic to skillet and sauté until aroma is released, about 30 seconds. Add chicken broth, scraping up any browned bits. Simmer liquid 2 to 3 minutes to reduce slightly.
Remove skillet from heat and whisk in sour cream, mustard and dill. Season to taste with salt and pepper.
Return pork to skillet, along with any juices that have accumulated. Cook pork over medium heat 2 to 3 minutes, just to heat through. Transfer to a platter and serve immediately.

Number Of Servings:
Number Of Servings:
2-3

 

 

 

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