1990 Pork Medaillons in Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons vegetable oil |
2 tablespoons coarse-grained mustard |
1/2 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
1 1/2 pounds pork tenderloin |
1/4 cup dry white wine or chicken broth |
mustard sauce |
Directions:
1. Stir together first 4 ingredients. Rub mixture over pork, and place in a large heavy-duty zip-top plastic bag. Chill 8 hours. Place pork on a lightly greased rack in a shallow roasting pan.
2. Bake at 450° for 15 minutes. Reduce temperature to 400°, and bake 15 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting with wine every 10 minutes. Slice and serve with Mustard Sauce.
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