Pork Medallions In Mustard Sauce Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| 1 tablespoon coarse-grained mustard | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 (3/4-pound) pork tenderloins | ||
| 1/4 cup Chablis or other dry white wine | ||
| Mustard Sauce | ||
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.
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.
Chef
