This great tasting dish marries the classic flavors of pork and mustard in a simple weeknight recipe for the family, and yet elegant enough to serve to guests on the weekends.
Ingredients:
4 tbsp FRENCH'S® Spicy Brown Mustard
2 pork tenderloins, cleaned
1 tbsp poultry seasoning
3 tbsp oil
1 cup heavy cream
1/4 cup chicken stock
1/4 cup apple cider or apple brandy
1/2 tsp salt
1/4 tsp pepper
Directions:
Cut tenderloins into 1-inch slices. Place each slice between two sheets of plastic wrap and pound to approximately 1/4-inch thickness. Sprinkle each slice lightly with salt, pepper and the poultry seasoning. Heat a skillet over medium/high heat and add 1 tablespoon of the oil. Saute the pork medallions for 1 to 1.5 minutes per side until lightly browned. Transfer pork to serving platter, cover the and keep warm. Repeat with the remaining pork medallions, adding more oil to the skillet as needed. Add the the stock and cider or brandy, scraping up the browned bits on the bottom of the skillet. If using brandy, carefully light with a match and let the flames burn off. Whisk in the French’s Spicy Brown Mustard and the whipping cream; boil gently for 3 minutes or until the sauce is slightly thickened. Add salt and pepper to taste. To serve, spoon the sauce over the pork medallions.
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