3 tsp salt
12 cranks fresh ground white pepper
6 2-oz pork tenderloin medallions
1 tbsp vegetable oil
2 shallots, chopped fine
1/4 c Chardonnay wine
1/2 c heavy cream
1 tbsp Dijon mustard
1 tbsp chopped chives
Preheat oven to 400 degrees.
Salt/pepper the pork on all sides.
In a medium pan, heat oil over high heat. When the oil is almost smoking, add the pork and sear for 1 minute on each side. Don’t shake the pan – if it sticks, that’s just more flavor for the sauce.
Remove the pork from the pan and turn heat down to low.
Add shallots and cook for 1 minute. Add wine and reduce to 1 tbsp of liquid. Add the cream and reduce by half. Stir in the mustard with a whip and add salt and pepper to taste. Add the chives.
Reheat the pork in the oven for 3 minutes and serve with the mustard sauce on top.
*Don’t cook the pork well done. Keep the meat medium-rare to ensure it stays tender.