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1990 Pork Medaillons in Mustard Sauce

Yield 4 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons coarse-grained mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 1/2 pounds pork tenderloin
  • 1/4 cup dry white wine or chicken broth
  • Mustard Sauce

How to Make It

  1. Stir together first 4 ingredients. Rub mixture over pork, and place in a large heavy-duty zip-top plastic bag. Chill 8 hours. Place pork on a lightly greased rack in a shallow roasting pan.

  2. Bake at 450° for 15 minutes. Reduce temperature to 400°, and bake 15 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting with wine every 10 minutes. Slice and serve with Mustard Sauce.