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Pork Tenderloin Medallions with Creamy Mustard Sauce
Author/Submitted by:
Servings: 3
Categories:
Low-Carb
/
Pork
Ingredients: 2
tablespoons
butter 1
pound
pork tenderloin,
sliced into six 1" thick medallions
2
cloves
garlic,
finely chopped
1/4
cup
chicken broth 1/4
cup
sour cream 1
tablespoon
Dijon mustard 1/2
teaspoon
white pepper 1
teaspoon
dried dill
Directions:
1.
Heat butter in a heavy skillet over medium-high heat until foam subsides. Add pork medallions and cook until browned, 5 minutes per side. Remove pork from skillet; cover and keep warm. Add garlic to skillet; cook 30 seconds. Add chicken broth, scraping up any browned bits. Simmer liquid 2 to 3 minutes to reduce. Remove skillet from heat and very slowly whisk in sour cream and mustard.
2.
Return pork to skillet along with any juices that have accumulated. Cook pork over medium-low heat 2 to 3 minutes. Transfer to a platter and pour sauce over pork; sprinkle with white pepper and dill. Serve immediately.
The sauce was delicious, but cooking the pork so quickly made it dry and tough.
The sauce was delicious, but cooking the pork so quickly made it dry and tough.
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