• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pork Medallions

  • Recipe Submitted by on

Category: Pork

 Ingredients List

  • 2 lb Pork tenderloin; cut into
  • -3" pieces
  • 1/4 c Vegetable oil
  • 3 lg Bell pepper; cut into 3" x
  • -1/4
  • 4 Bottled artichoke
  • -hearts; quartered
  • Mustard Bechamel
  • 1/4 c Unsalted butter
  • 2 tb All-purpose flour
  • 1 c Milk; scalded
  • 1/4 c Dry white wine
  • 1/4 c Dijon mustard
  • 1 tb Whole grain mustard

 Directions

Use a mild Dijon mustard and keep sauce warm. Gently flatten the pork. In a
frying pan heat 2 tablespoons of the oil. Add the pepper strips and
artichoke hearts and, stirring often, cook 5 minutes. Remove vegetables
from the pan and keep warm. In the same pan heat the remaining oil, brown
pork 1 minute per side and then cook about 4 minutes per side. To serve,
arrange the pork on individual plates and top with the mustard bechamel.
Garnish with the bell peppers and artichoke hearts. Mustard Bechamel In a
heavy pan over medium heat melt 2 tablespoons of the butter. Add the
flour. Cook 2 minutes, stirring constantly. Wisk in the mild and wine.
Remove from the heat and dwisk in the mustards and remaining butter. Keep
warm until serving time.

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