Gourmet Pork Medallions

• 12 oz. pork tenderloin
• 4 Tbsp. flour
• 1/4 tsp. salt
• 1/4 tsp. white pepper
• 5 Tbsp. butter, divided
• 4 Tbsp. chopped onions
• 1/2 c. scallops (4 oz.)
• 3 mushrooms, sliced
• 1/2 c. Chablis wine
• 1/2 c. heavy cream, divided
• salt and pepper to taste
• 1/2 c. Hollandaise Sauce

1. Cut pork tenderloin into 8 thin slices.
2. Gently pound to 1/4-inch thick medallions.
3. Mix flour with 1/4 teaspoon each salt and pepper.
4. Coat medallions with mixture.
5. In a skillet, saute medallions in 3 tablespoons of the butter until golden brown on both sides.
6. Remove from skillet and keep warm in a 200u0b0 oven.
7. Add remaining butter to skillet and saute onion, scallops and mushrooms for 3 to 4 minutes.
8. Add Chablis and 1/4 of the heavy cream. Simmer until sauce is thickened.
9. Taste and add salt and pepper as needed.
10. Whip the remaining cream until stiff and fold into Hollandaise Sauce to make mousseline.

pork tenderloin, flour, salt, white pepper, butter, onions, mushrooms, chablis wine, heavy cream, salt, hollandaise sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227718 (may not work)