Pork Medallions Dijon

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This recipe is quick enough to make on a weeknight, and yummy enough for company! the crushed black peppercorns are key....do not grind them into a fine mix. take the peppercorns and put them into a non-breakable flat pan (like a metal pie pan), cover with a dish cloth or napkin, and pound them with a wooden or rubber mallet so that they are crushed or cracked, not ground. Yummy, yummy!!

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Steps

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Cut the pork tenderloin into 1 / 2 inch thick slices.

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Dredge the tenderloin slices in flour.

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Melt the butter in a large skillet , and brown the tenderloin slices in the melted butter over medium-high heat 3 to 4 minutes on each side.

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Remove tenderloin slices to a serving platter , reserving the drippings in the skillet.

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Keep the tenderloin slices warm.

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Add the vinegar and crushed peppercorns to the drippings.

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Cook over medium-high heat until the liquid is reduced to 2 tablespoons.

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Reduce the heat to medium.

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Add the whipping cream.

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Cook for 15 minutes or until the mixture is reduced to 1 1 / 2 cups , stirring occasionally.

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Remove from the heat and stir in the mustard.

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Serve the tenderloin slices with the warm sauce.

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Ingredients

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pork tenderloin, all-purpose flour, butter, white vinegar, black peppercorns, whipping cream, dijon mustard