Pork Tenderloin in Dijon Cream

My market had Pork Tenderloins on sale and so I bought one. OH MY....I made the best dinner tonight! And I served dinner on the Fish Plates that were a gift from my friend Maryanne. Don't the plates look great!

Pork Tenderloin in Dijon Cream
Recipe adapted from AllRecipes

1 lb pork tenderloin, cut into 1" slices
1 c. flour with a shake or 2 of marjoram, basil, salt and pepper
2 TBL butter, divided
1 TBL EVOO
2 green onions, sliced (coin shape), white and green parts separated
1/3 c. white wine or dry vermouth
1/2 c. heavy cream
1 tsp Dijon mustard - or more to taste
salt and pepper to taste
paprika

Preheat oven to low, about 170 degrees.

Pound pork medallions to 1/2" thick.

Dredge pork in seasoned flour.

Melt butter over med high heat and when butter is bubbly add the oil.

Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Add more butter and a little bit of EVOO to the pan you just cooked the pork in. Add the white onions and lightly saute. Add the wine and deglaze the pan, careful to loosen up all the little brown bits on the bottom of the pan as they will add some wonderful flavor to the sauce. Add cream and salt and pepper and paprika to add some color and just heat through. Remove and pour sauce over Pork Medallions, garnish with the saved chopped green stems of the onions and serve.


Roasted Vegetables

Variety of Vegetables **See Notes
2 TBL melted butter
2 TBL EVOO
Salt and pepper to taste


Clean the vegetables. Put in a medium sized bowl. Add melted butter and EVOO, salt and pepper and toss.

Put the vegetables in a shallow baking dish and bake for 25 minutes at 400 degrees.

Note: I generally use brussel spouts and radishes for our roasted vegetables. But potatoes, beets, cauliflower, broccoli, sweet peppers and even tomatoes work very well.


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