Creamy Pork Medallions

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Try it, it's worth it! Easy enough for a week night, but has saturday dinner written all over it!

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Steps

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Season flour with salt and pepper.

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On medium high heat , melt butter and oil together.

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Flour each medallions on all sides.

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Discard left over flour.

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Place medallions in hot pan and flatten them out a little , so that a larger surface of the meat is browned.

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Brown both sides for 2 minutes , and remove from pan.

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Set asside in plate.

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Add garlic to pan and brown for a minute , without over cooking.

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Deglaze with white wine , reduce for a minute or two.

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Add dijon mustard and mix well.

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Lower heat and add cream , stirring everything together gently.

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Add salt and pepper to taste.

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Place medallions back into the sauce and let simmer for a couple of minutes , at low heat , turning them everyonce in a while so that all surfaces can soak up the sauce.

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Ingredients

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pork loin, flour, white wine, heavy cream, minced garlic cloves, dijon mustard, butter, olive oil, salt and pepper