Congratulations to Heather Smith for Winning the 2009 Cookoff

Ingredients:

1 tbsp FRENCH'S® Spicy Brown Mustard

1/2 cup FRENCH'S® French Fried Onions

1 lb pork tenderloin

1.5 tbsp olive oil

3/4 cup dry white wine

3/4 cup whipping cream

1.5 tbsp capers

1 tsp fresh lemon juice

1/4 tsp salt

1 tsp pepper

Directions:

Slice the pork into 1/2 inch thick medallions and rub them with coarsely ground black pepper. In a large high-sided skillet, heat the olive oil over high heat just until it begins to smoke. Add the pork and saute for about 1 1/2 minutes on each side. Transfer the pork to a platter and cover loosely with foil. Add the white wine to the saute pan and deglaze, scraping up the browned bits. Bring to a boil and reduce wine by half (about 2 minutes). Reduce heat to medium and stir in the whipping cream, capers, French's Spicy Brown Mustard and lemon juice. Continue cooking for 5 minutes until sauce has thickened. Add the pork medallions and accumulated juices to the sauce and stir to coat all pieces. Season to taste with additional salt and pepper if desired. Place pork medallions on plates, spoon sauce over top and sprinkle the French's French Fried Onions on top.
If you prefer not to cook with alcohol, chicken broth can be substituted for the white wine. Also, the sauce is so delicious that we like to make extra and spoon some over a side dish of mashed potatoes. The sauce ingredients can easily be doubled even if you don't double the meat portion.