Ingredients:
0.25 Teaspoon pepper, black
1.5 Tablespoons oil, olive
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Directions:
Cut tenderloin crosswise into ½-inch thick pieces. Pound slices. Combine flour, salt, and pepper in shallow dish. Melt ½ Tbls butter and ½ Tbls oil in a large heavy skillet over med-high heat. Dredge pork in seasoned flour. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter. Repeat with remaining pork (in 2 batches), adding ½ Tbls butter and ½ Tbls oil to skillet for each batch. Add white of green onions to skillet.
Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 Tbls, about 3 minutes. Add whipping cream and simmer until thickened, about 5 minutes. Whisk in Dijon. Add salt and pepper to taste. Garnish with remaining green onions. |