Food recipes
Pork Tenderloin Dijonnaisse
Pork Tenderloin Dijonnaisse Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw wheat flour, white, all-purpose, unenriched mushrooms, white, raw shallots, raw cream, fluid, heavy whipping mustard, pr...
Pork Tenderloin Dijonnaisse
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
mushrooms, white, raw
shallots, raw
cream, fluid, heavy whipping
mustard, prepared, yellow
oil, olive, salad or cooking
Directions:
Trim pork and slice it into 1-inch medallions.
With a mallet, lightly pound each medallion to obtain even thickness, and then dust the medallions with flour.
In a skillet, heat the oil, add the pork and cook for about 3 minutes on each side or until they are cooked medium-well.
Add the mushrooms and shallots and saute for 1 to 2 minutes.
Add the mustard and heavy cream, and cook until the sauce has thickened slightly (about 1 to 2 minutes).
Serve with a favourite vegetable and rice or potato.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
mushrooms, white, raw
shallots, raw
cream, fluid, heavy whipping
mustard, prepared, yellow
oil, olive, salad or cooking
Directions:
Trim pork and slice it into 1-inch medallions.
With a mallet, lightly pound each medallion to obtain even thickness, and then dust the medallions with flour.
In a skillet, heat the oil, add the pork and cook for about 3 minutes on each side or until they are cooked medium-well.
Add the mushrooms and shallots and saute for 1 to 2 minutes.
Add the mustard and heavy cream, and cook until the sauce has thickened slightly (about 1 to 2 minutes).
Serve with a favourite vegetable and rice or potato.