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Well, actually it's pork tenderloin medallions because that's what I had on hand.
This is a recipe from my much loved The Silver Palate Cookbook.
And it was wonderful served over spaghetti with squash.
So gather together the veal or pork
Give the scallions a quick sauté in the butter and oil. In the same pan cook, the meat then remove it to a plate and keep warm.
After the wine is added and reduced, whisk in the mustard and cream.
I added the pork medallions to the sauce and let them hang out together while I cooked the spaghetti and the squash.
I can't help but think this sauce would be great on so many things, like the salmon I'll be making tonight. Yeah!
And that's that!