Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 1-lb. pork tenderloin -white green parts
1/3 c All purpose flour Separated
1/2 t Salt 1/3 c Dry white wine
1/4 t Pepper 1 c Whipping cream
3 T Butter 1/4 c Dijon mustard
3 ea Green onions - sliced,

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

Serves 4.

Recipe from "Too Busy To Cook", Bon Appetit, October, 1991.

Calories per serving: Number of Servings: 4 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MICHELLE BASS On 01-19-95

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