Pork Medallions With Grainy Mustard Sauce

• 1 tablespoon olive oil
• 1 pound pork tenderloin cut crosswise into 8 slices
• 1/2 teaspoon kosher salt divided
• 1/2 teaspoon ground black pepper freshly
• 1 1/2 tablespoons whole grain dijon mustard such as Maille
• 1 tablespoon unsalted butter
• 1/2 cup unsalted chicken stock such as Swanson
• 1 teaspoon all-purpose flour

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
2. Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits. Serve sauce over pork.

olive oil, pork tenderloin, kosher salt, ground black pepper, whole grain dijon mustard, unsalted butter, chicken, flour

Taken from www.yummly.com/recipe/Pork-Medallions-with-Grainy-Mustard-Sauce-1214806 (may not work)