Médaillons de filet de porc à la crème

Ingrédients

• 1 pound pork tenderloin
• Salt & pepper (to taste)
• Flour for dredging
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic (minced)
• 1/2 teaspoon Dijon mustard
• 1/4 cup chicken broth ((or dry white wine))
• 1/4 teaspoon Herbes de Provence ((or Italian seasoning))
• 1 cup heavy/whipping cream
• 1/2 tablespoon chopped fresh parsley

Préparation

1. 1

   Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).

2. 2

   Season the pork with salt & pepper and coat each piece in flour.

3. 3

   Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.

4. 4

   Stir in the garlic, Dijon mustard, chicken broth, Herbes de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.

5. 5

   Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.

6. 6

   Sprinkle the fresh parsley over top and season with extra salt & pepper if needed.