Pork Medallions with Mustard Cream Sauce

Ingredients

• Flatten 12 1-inch thick medallions, cut from pork tenderloin or
• pork loin, to 1/2-inch thick between wax paper. Sprinkle with salt
• and pepper, dust with flour. Saute in 3 tablespoons butter for 2
• minutes on each side. Transfer to a platter and keep warm. To
• the same skillet, add 1/3 cup vinegar and 8 crushed peppercorns.
• Stir and cook until reduced by 2/3. Add 2 cups heavy cream and
• simmer 5 minutes, until thickened. Remove from heat and swirl in
• 1/3 cup dijon style mustard and 2 tablespoons butter, cut in pieces.
• Season with up to 1/2 teaspoon salt, and pour over pork.