Try this Pork Medallions with Mustard Sauce recipe, or contribute your own.
Suggest a better descriptionCut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and saute until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch. Add white parts of green onions to skillet. Saute until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve. Serves 4. Bon Appetit October 1991
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Serving Size: 1 Serving (770g) | ||
Recipe Makes: 1 | ||
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Calories: 1313 | ||
Calories from Fat: 701 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.9g | 104 % | |
Saturated Fat 41.4g | 207 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 464.9mg | 143 % | |
Sodium 1867.6mg | 64 % | |
Potassium 2173.8mg | 57 % | |
Total Carbohydrate 44g | 13 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 36.8g | ||
Protein 104.6g | 149 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1313
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