1poundPork Tenderloin Medallions or Loin Chops, cut 1/2-inch thick,
1/2teaspoonEach thyme and salt,
1/4teaspoonEach paprika and pepper,
1tablespooncoarse-grain Dijon mustard,
1tablespoontarragon vinegar (see note),
1/2teaspooncracked green peppercorns (see note),
1/4teaspoonsalt, or to taste,
1Shake flour with seasonings in a plastic bag to blend.
2Add pork medallions or chops and shake to coat.
3Melt butter in a 12-inch non-stick skillet over Medium-High heat.
4Place pork in pan and brown quickly 2 to 2 1/2 minutes per side.
5Remove and keep warm.
6Make sauce by melting butter in same skillet.
7Stir in mustard, vinegar, pepper and salt.
8Blend in flour until a thick paste forms.
9Pour milk slowly into flour, whisking to combine until smooth.
10Heat 3 to 5 minutes; stir occasionally until desired thickness.
11Serve sauce under or over pork.
12Note: White or red wine vinegar and 1/4 teaspoon black pepper may be substituted
No Nutritional Information Available