[Pork Medallions In Grainy Mustard and Rosemary Sauce]
Source: Times Colonist
Ingredients
- 16 3 oz pork loin chops
- salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup white wine
- 3 cups whipping cream
- ⅔ cup whole-grain Dijon mustard
- 2 tbsp chopped fresh rosemary
Directions
1. Place the flour on a plate. Season the pork with salt and pepper then dredge in the flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. |
2. When hot, cook the pork, in batches, for 2-3 minutes per side, or until nicely browned. Divide the pork among 2, 9-x 13-inch baking dishes, setting them in two rows of four. Preheat the oven to 375° |
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