1990 Pork Medaillons in Mustard Sauce


  • ½ teaspoon salt
  • ¼ cup dry white wine or chicken broth
  • 2 tablespoons coarse-grained mustard
  • 2 tablespoons vegetable oil
  • 1 ½ pounds pork tenderloin
  • ½ teaspoon coarsely ground pepper
  • Mustard Sauce

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.Bake at 450° for 15 minutes. Reduce temperature to 400°, and bake 15 minutes or until a meat thermometer ins...

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