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Pork Medallions with Cream and Mustard Sauce

drfranceshill

INGREDIENTS

3/4 kg

Pork tenderloin (fillet)

2 tsp

Olive oil

15 g

Butter

2

Shallots

1 cup

Double cream

2 tsp

Dijon mustard

1/3 cup

Dry white wine

Ground black pepper

View Detailed Directions