Pork medallions with mustard sauce
1 pork tenderloin (~800 g) cut into medallions, 2 cm thick
350 g fresh mushrooms sliced
1 yellow onion, thinly sliced
3 heaping tablespoons of strong mustard (Dijon)
2 dl dry white wine
3 dl of veal stock
1 dl heavy cream
beurre manié 20g, 20g
EVOO or butter
S + P
Brown the pieces of meat in butter or EVOO. Set aside.
In the same pan, with a little EVOO, sweat the onions then add the mushrooms. When the mushrooms have given off their water, add the white wine, reduce a little and add the stock and mustard. Cook for a few minutes, add salt and pepper.
If needed, thicken the sauce with a little beurre manié (in small amounts).
Lower the heat, put the meat back in and reheat for a few minutes.
Adjust the seasoning, and if necessary, add a tad more mustard.