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Source: Stop and Smell the Rosemary

Pork Tenderloin in Creamy Mustard Sauce
A perfect meal for a special night. This is easy enough for a weeknight meal and special enough for company.
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Serves: 4 to 6
Prep Time: 30 minutes
Cook Time: 30 minutes
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1 pounds pork tenderloin
1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon freshly ground pepper
3 tablespoons unsalted butter
3 green onions, white parts only, sliced
1/3 cup dry white wine
1 cup heavy whipping cream
1/4 cup Dijon mustard

Cut tenderloin crosswise into 1/2-inch-thick slices. Place pieces between waxed paper and pound to a 1/4-inch thickness. Combine flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a plastic bag. Add the pork in batches and toss to coat.

Melt 1 tablespoon of the butter in a large skillet over medium-high heat and add one-third of the pork. Saute until browned on both sides and cooked through, about 3 minutes per side. Transfer the pork to a platter and keep warm. Repeat with remaining pork in two more batches, adding 1 tablespoon butter for each batch.
Add thet green onion to skillet. Saute until tender, about 1 minute. Stir in the wine. Bring to a boil and cook until the liquid is reduced to 2 tablespoons, about 3 minutes. Stir in the whipping cream and simmer until thick, about 5 minutes. Whisk in the mustard. Return the pork to the skillet with mustard sauce. Heat thoroughly, spooning the sauce over the meat as you do. Serve immediately.

Note: To dress up the sauce, add some green peppercorns to it. A few tablespoons of brandy add rich flavor.

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