RECIPE: Does weed30 still post here?

angelaidSeptember 18, 2009

I just printed this recipe out for a dinner this weekend and realized I've been using your Dijon Cream sauce as a "go to" since 2003!!! I use it for the pork tenderloin, chicken breasts and (tonight) salmon. I love it! So, if you are still around, thanks! LOL

Pork Tenderloin with Dijon Cream

Serves: 2

1# pork tenderloin, cut into 2" slices

Seasoned flour

2 Tbl. butter, divided

2 tsp. canola or olive oil

2 green onions, thinly sliced (coin shape), white and green parts separated

1/3 cup white wine or dry vermouth

1/2 cup heavy cream

1 tsp. Dijon mustard (or more to taste)

salt and pepper to taste

Preheat oven to low, about 170 degrees F

Lightly pound pork medallions to 1" thick.

Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.

Dredge pork in seasoned flour. Add pork slices all at once to pan and saute 2 minutes per side.

Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Add the remaining 1 tablespoon butter to pan.

Add white part of onion, saute for 1 minute.

Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons.

Add cream, simmer 2 - 3 minutes until thickened.*

Stir in Dijon, add salt and pepper to taste.

Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.

*If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. You can double the sauce ingredients so there is enough to pour over rice.

Wendy (Weed)

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Try the cooking forum.

    Bookmark   September 18, 2009 at 4:31PM
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Yes, Weed is still around although she doesn't post much. She'll probably check in and see your thank you, but as Ginger said, she's more likely to be found on the Cooking Forum, or I've even seen her over on Pets.


    Bookmark   September 21, 2009 at 8:55AM
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Someone alerted me to your post -- thank you! I don't remember where I got the recipe, only that it originally called for a LOT more dijon, but I cut it back because it was so strong. I'm glad you love it, and I agree that it is a wonderful and simple dish.

    Bookmark   October 7, 2009 at 9:01PM
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