Recipe from Mary Ellen’s Cooking Creations
I served this over rice with steamed broccoli.
1 T butter
2 T olive oil, divided
1/2 c chopped green onion
1 c low sodium chicken broth
1/2 c white wine (I didn’t have any, so I just used chicken broth)
2 garlic cloves, minced
3 T sour cream
2 T Dijon mustard
1 pork loin, cut into 5-7 medallions
2 T fresh chives
Salt & pepper
Heat the butter and 1 T oil in a skillet over medium high heat. Salt and pepper the pork to taste.
Place the pork in the skillet and cook on all sides for about 12-15 minutes, until cooked through. Internal heat should register about 160. If it is taking longer than 15 minutes, put a lid on and cook for a few more.
Remove pork from skillet, and place under foil to keep warm.
Add the other T oil to the skillet, then the onion and garlic. Cook until tender, then add the 1/2 c wine (or, in my case, chicken broth) and deglaze the pan.
Add the cup of chicken broth and bring to a steady simmer for about 5 minutes. Whisk in the sour cream and mustard until creamy. Remove from heat and mix in the chives.
Serve pork with the sauce ladled over it.