This time, I went a little different. I decided to cut this one into little rounds to make some pan-seared medallions. This pork recipe was easier than I thought it would be and it ended up tasting just as good as I hoped it would. It was also very quick to prepare so it's good to make during the week for a nice change of pace.
Pan-Seared Pork Medallions with Mustard Wine Sauce
• 1 lb pork tenderloin, cut into 1" thick rounds
• 3 TB canola oil
• Flour for dredging
• 1/4 c minced onion
• 2 clove garlic, smashed
• 1/2 c white wine
• 1/2 TB stone ground mustard
• 3/4 c chicken stock
• 4 TB butter
1. Season pork with salt and pepper and lightly coat in flour. Heat oil in skillet over med-high heat. Sear pork in skillet for about 3 minutes per side or until browned. Remove to plate and cover with foil to keep warm.
2. Reduce heat to medium and saute onion and garlic until soft. Add the wine, mustard and stock, deglazing the pan. Turn heat to high and reduce sauce by half. Turn heat off and stir in butter. Spoon sauce over pork and serve.