I have had my eye on this recipe since my latest Paula (Jan./Feb.) came in the mail. I finally had the opportunity to make it last night for dinner. DELICIOUS!! I know you are never supposed to make changes to a recipe until after you try it the original way the first time, but I am notorious for not having a specific ingredient. So here is the version I made.
1 pork tenderloin, trimmed and cut into 1-inch thick slices
salt
pepper
1/2 stick butter, divided into (2) 2 Tbsp. pieces
1 small onion, thinly sliced
1/2 c. white wine
1-1/2 c. heavy cream
1 Tbsp. coarse grained mustard
Sprinkle salt and pepper to taste on both sides of the tenderloin. In a large skillet, melt 2 Tbsp. butter. Add pork and cook on both sides. Remove from skillet and keep warm.
Melt remaining 2 Tbsp. butter in skillet and add onion, stirring constantly, for 2 minutes. Slowly add wine, and cook, stirring to loosen brown bits from the bottom, until the wine is reduced by half. Add cream, and simmer for 4-5 minutes or until sauce is thickened. Stir in mustard. Serve immediately over pork medallions.
**Don't make this sauce ahead of time and plan to reheat to serve. It separates.
What really matters?
"Taste and see that the Lord is good. Oh, the joys of those who take refuge in Him." Psalm 34:8
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