Main Dishes |
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Pork Medallions with Mustard Sauce - 2002
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Stir together first 4 ingredients. Rub mixture over pork and place in large Ziploc bag. Chill for 8 hours.
Place pork on a lightly greased rack in a shallow roasting pan. Bake at 450 degrees for 15 minutes. Reduce temperature to 400 degrees and bake for additional 15 minutes or until done (160 degrees), basting with wine every 10 minutes.
Slice and serve.
Serve with Mustard Sauce found under Sauces.
- 2 Tablespoons vegetable oil
- 2 Tablespoons coarse-grained mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ pounds pork tenderloin
- ¼ cup white wine -- dry
PREPARATION
Stir together first 4 ingredients. Rub mixture over pork and place in large Ziploc bag. Chill for 8 hours.
Place pork on a lightly greased rack in a shallow roasting pan. Bake at 450 degrees for 15 minutes. Reduce temperature to 400 degrees and bake for additional 15 minutes or until done (160 degrees), basting with wine every 10 minutes.
Slice and serve.
Serve with Mustard Sauce found under Sauces.
