Pork Medallions with Mustard Sauce

Ingredients:

1 pound pork tenderloin

1/3 cup flour

1/2 tsp. salt

1/4 tsp. pepper

3 Tbs. 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

Preparation:

Cut tenderloin crosswise into 1/2 inch thick pieces. Pound between sheets of waxed paper to a thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in large, heavy skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 or more batches, adding 1 tablespoon of butter in skillet for each batch.

Add white parts of green onions to skillet. Sauté 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, about 5 minutes. Whisk in Dijon mustard. Season with salt and pepper. 

Serving Suggestion:

Spoon sauce over pork and garnish with remaining green onions. Serve hot.