Pork Medallions in Mustard Sauce

Ingredients:

• 20 medallions 1 inch thick (cut from 2 pork tenderloins)
• 3/4 cup flour
• Salt and pepper
• 3 TBS butter
• 1/3 cup red wine vinegar
• Coarsely ground pepper
• 2 cups heavy cream
• 6 TBS Dijon mustard

Place pork tenderloin pieces between sheets of waxed paper and flatten to a thickness of 1/4 - 1/2 inch. Combine flour, salt and pepper in a paper bag. Add medallions to seasoned flour and shake to coat.

In a large skillet, heat butter over medium-high heat. Sauté medallions for 2-3 minutes on each side. Remove to a plate and cover to keep warm.

Add wine vinegar and pepper to skillet and boil to reduce by 2/3. Add cream and mustard and simmer the mixture for 5 minutes or until it begins to thicken.

Place pork in the sauce and simmer 10-15 minutes, spooning sauce over the meat occasionally.