Pork Medallions with Mustard Sauce

• 1 1-pound pork tenderloin
• 1/3 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter
• 3 green onions, sliced, white and green parts separated
• 1/3 cup dry white wine
• 1 cup whipping cream
• 1/4 cup Dijon mustard

1. Cut tenderloin crosswise into 1/2-inch-thick pieces.
2. Pound between sheets of waxed paper to thickness of 1/4 inch.
3. Combine flour, salt and pepper in shallow dish.
4. Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
5. Dredge pork in seasoned flour, shaking off excess.
6. Add 1/3 of pork to skillet and saute until brown and cooked through, about 2 minutes per side.
7. Transfer to platter and keep warm.
8. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
9. Add white parts of green onions to skillet.
10. Saute until just tender, about 1 minute.
11. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes.
12. Add whipping cream and simmer until thickened to sauce, about 5 minutes.
13. Whisk in 1/4 cup Dijon mustard.
14. Season sauce to taste with salt and pepper.
15. Spoon sauce over pork.
16. Garnish tenderloin with remaining green onions and serve.

pork tenderloin, flour, salt, pepper, butter, green onions, white wine, whipping cream, dijon mustard

Taken from www.epicurious.com/recipes/food/views/pork-medallions-with-mustard-sauce-2550 (may not work)