Pork Tenderloin Dijonnaisse
Steps
Trim pork and slice it into 1-inch medallions.
With a mallet , lightly pound each medallion to obtain even thickness , and then dust the medallions with flour.
In a skillet , heat the oil , add the pork and cook for about 3 minutes on each side or until they are cooked medium-well.
Add the mushrooms and shallots and saute for 1 to 2 minutes.
Add the mustard and heavy cream , and cook until the sauce has thickened slightly.
Serve with a favourite vegetable and rice or potato.
Ingredients
pork tenderloin, flour, mushrooms, shallots, heavy cream, dijon mustard, olive oil