| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
|
Pork tenderloin; (1-pound) |
| 1/3 |
c |
All purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
tb |
Butter |
| 3 |
|
Green onions; sliced, white and |
|
|
; green parts |
|
|
; separated |
| 1/3 |
c |
Dry white wine |
| 1 |
c |
Whipping cream |
| 1/4 |
c |
Dijon mustard |
INSTRUCTIONS
Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets
of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in
shallow dish. Melt 1 tablespoon butter in heavy large skillet over
medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add
1/3 of pork to skillet and saute until brown and cooked through, about 2
minutes per side. Transfer to platter and keep warm. Repeat with remaining
pork in 2 more batches, adding 1 tablespoon butter to skillet for each
batch.
Add white parts of green onions to skillet. Saute until just tender, about
1 minute. Stir in white wine and boil until liquid is reduced to 2
tablespoons, about 3 minutes. Add whipping cream and simmer until thickened
to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to
taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with
remaining green onions and serve.
Serves 4.
Bon Appetit October 1991
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Converted by MM_Buster v2.0l.
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