Gourmet Pork Medallions - cooking recipe

Ingredients

12 oz. pork tenderloin
4 Tbsp. flour
1/4 tsp. salt
1/4 tsp. white pepper
5 Tbsp. butter, divided
4 Tbsp. chopped onions
1/2 c. scallops (4 oz.)
3 mushrooms, sliced
1/2 c. Chablis wine
1/2 c. heavy cream, divided
salt and pepper to taste
1/2 c. Hollandaise Sauce

Preparation

Cut pork tenderloin into 8 thin slices.
Gently pound to 1/4-inch thick medallions.
Mix flour with 1/4 teaspoon each salt and pepper.
Coat medallions with mixture.
In a skillet, saute medallions in 3 tablespoons of the butter until golden brown on both sides.
Remove from skillet and keep warm in a 200\u00b0 oven.
Add remaining butter to skillet and saute onion, scallops and mushrooms for 3 to 4 minutes.
Add Chablis and 1/4 of the heavy cream. Simmer until sauce is thickened.
Taste and add salt and pepper as needed.
Whip the remaining cream until stiff and fold into Hollandaise Sauce to make mousseline.