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Pork Medallions In Mustard Sauce

Southern.Crockpot's picture
Ingredients
  Vegetable oil 3 Tablespoon
  Coarse grained mustard 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Pork tenderloin 3⁄4 Pound (2 Pieces)
  Dry white wine/Chablis 1⁄4 Cup (4 tbs)
  Mustard sauce 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Mustard

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