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Ingredients
- 1 pork tenderloin
- 3 tbsp. whole grain mustard
- 1/3 c. white zinfandel
- Flour
- Splash heavy cream
Directions
- Cut pork into 1/4 inch thick medallions, press flat and flour both sides. Saute/fry in oil till light brown, then remove from pan and drain oil. De-glaze pan with wine, add in mustard and mix well. Return to fire. Return the pork to pan and let the sauce reduce. Add in cream; mix and serve.
- NOTE: Half and half can be substitute for heavy cream. The amount of wine, mustard, and cream can be adjusted to your liking. Serves 2-3 people.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 358g | |
| Calories 355 | |
| Calories from Fat 61 | 17% |
| Total Fat 6.9g | 9% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.05g | |
| Cholesterol 153mg | 51% |
| Sodium 635mg | 26% |
| Potassium 998mg | 29% |
| Total Carbs 4.64g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.39g | 0% |
| Protein 51.18g | 82% |
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