Pork Medallions Dijon - cooking recipe

Ingredients

1 lb pork tenderloin
1/4 cup all-purpose flour
3 tablespoons butter, melted
1/3 cup white vinegar or 1/3 cup white wine vinegar
8 black peppercorns, crushed
2 cups whipping cream
1/3 cup Dijon mustard

Preparation

Cut the pork tenderloin into 1/2 inch thick slices. Dredge the tenderloin slices in flour.
Melt the butter in a large skillet, and brown the tenderloin slices in the melted butter over medium-high heat 3 to 4 minutes on each side. Remove tenderloin slices to a serving platter, reserving the drippings in the skillet. Keep the tenderloin slices warm. (I like to put them on top of a heating pad, covered with foil).
Add the vinegar and crushed peppercorns to the drippings. Cook over medium-high heat until the liquid is reduced to 2 tablespoons. Reduce the heat to medium. Add the whipping cream; cook for 15 minutes or until the mixture is reduced to 1 1/2 cups, stirring occasionally. Remove from the heat and stir in the mustard.
Serve the tenderloin slices with the warm sauce.