Ingredients

• 1-1/2 lbs pork tenderloin medallions
• 2 ea shallot, chopped fine
• 1/4 C white wine
• 1/2 C heavy cream
• 1 T Dijon mustard
• 1 T chives, chopped

Instructions

1. Season the pork tenderloins, then sear on each side. Remove from the pan and keep warm.
2. Soften the shallots in the pan, then add the wine and reduce to 1 T. Add the cream and reduce by half. Stir in the mustard, season and add the chives. Season to taste.
3. Plate the pork, garnish with the sauce, and serve hot.

Source: Charleston Grille

Contributed by: Skip