Pork Medallions In Mustard Sauce
|Vegetable oil||3 Tablespoon|
|Coarse grained mustard||1 Tablespoon|
|Pork tenderloin||3⁄4 Pound (2 Pieces)|
|Dry white wine/Chablis||1⁄4 Cup (4 tbs)|
|Mustard sauce||2 Tablespoon|
Combine first 4 ingredients; rub over tenderloins.
Place tenderloins in a large heavy-duty, zip-top plastic bag.
Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
Place tenderloins on a lightly greased rack in a shallow roasting pan; brush with half of wine.
Insert meat thermometer into thickest portion of 1 tenderloin.
Bake at 400° for 25 minutes or until meat thermometer registers 160°, brushing with remaining half of wine after 10 minutes.
Let stand 10 minutes before slicing.
Cut tenderloins into 1/4-inch slices; arrange slices evenly on 4 dinner plates.
Spoon Mustard Sauce evenly around slices.
Garnish, if desired.