Loga s Microwave Chicken
Microwave adapted version of recipe given to me by old friend from Ceylon. Can be baked in oven too.
Read MorePork Medallions with Dijon Sauce
Drescription
Pork tenderloin is sliced into medallions and quickly seared, then topped with a creamy Dijon mustard sauce. It’s elegant yet easy—great for both weeknights and entertaining.
Ingredients
- 1 (1 pound) pork tenderloin 1/3 cup all-purpose flour 1/4 teaspoon salt
- 1/4 teaspoon pepper 1 tablespoon butter
- 3 green onions
- 1/3 cup white wine or chicken broth
- 1/2 cup fat-free evaporated milk 4 teaspoons dijon mustard
Directions
- Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat.
- Remove and keep warm.
- Slice green onions, separating the white and green portions; reserve green portion for garnish. In the same skillet, saute the white portion of green onions for 1 minute. Add wine or broth. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk.
- Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions
