Ingredients

The following ingredients have 4 Servings
  • 1 pound pork tenderloin (cut into medallions)
  • Salt & pepper (to taste)
  • Flour for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic (minced)
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup chicken broth
  • 1/4 teaspoon Herbs de Provence ((or Italian seasoning))
  • 1 cup heavy/whipping cream
  • 1/2 tablespoon fresh parsley (chopped)

Instruction

  • Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
  • Season the pork with salt & pepper and coat each piece in flour.
  • Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
  • Stir in the garlic, Dijon mustard, chicken broth, Herbs de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
  • Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
  • Stir in the fresh parsley and season with extra salt & pepper if needed.