Pork Tenderloin/Whole Grain Mustard Recipe

• 1 pork tenderloin
• 3 tbsp. whole grain mustard
• 1/3 c. white zinfandel
• Flour
• Splash heavy cream

1. Cut pork into 1/4 inch thick medallions, press flat and flour both sides.
2. Saute/fry in oil till light brown, then remove from pan and drain oil.
3. De-glaze pan with wine, add in mustard and mix well.
4. Return to fire.
5. Return the pork to pan and let the sauce reduce.
6. Add in cream; mix and serve.
7. NOTE: Half and half can be substitute for heavy cream.
8. The amount of wine, mustard, and cream can be adjusted to your liking.
9. Serves 2-3 people.

pork tenderloin, whole grain mustard, white zinfandel, flour, heavy cream

Taken from cookeatshare.com/recipes/pork-tenderloin-whole-grain-mustard-26148 (may not work)