Creamy Pork Medallions - cooking recipe

Ingredients

1 pork loin, cut into 1 inch medallions
3/4 cup flour
1 cup white wine
1 cup heavy cream
3 minced garlic cloves
3 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons olive oil
salt and pepper

Preparation

Season flour with salt and pepper.
On medium high heat, melt butter and oil together.
Flour each medallions on all sides. Discard left over flour.
Place medallions in hot pan and flatten them out a little, so that a larger surface of the meat is browned. Brown both sides for 2 minutes, and remove from pan. Set asside in plate.
Add garlic to pan and brown for a minute, without over cooking.
Deglaze with white wine, reduce for a minute or two.
Add dijon mustard and mix well.
Lower heat and add cream, stirring everything together gently. Add salt and pepper to taste.
Place medallions back into the sauce and let simmer for a couple of minutes, at low heat, turning them everyonce in a while so that all surfaces can soak up the sauce.