1 package pork tenderloins (2 in package),
sliced to desired size
2 Tablespoons olive oil
1 Tablespoon butter
1 cup minced onion
1 clove garlic, minced
¾ cup white wine
¾ cup chicken broth
2 Tablespoons SchoolHouse Kitchen's™ SweetSmoothHot Mustard
½ cup heavy cream
Freshly ground pepper
2-3 Tablespoons chopped parsley
Melt 1 Tablespoon butter and 1 Tablespoon olive oil in large skillet, over medium high heat.
Sauté minced onions and minced garlic until golden.
Add wine, chicken broth, and SchoolHouse Kitchen's™ SweetSmoothHot Mustard. Cook to reduce.
Add cream and freshly ground pepper. Reduce the sauce again to desired consistency.
In a separate large skillet, sauté the medallions in 1 Tablespoon olive oil and brown lightly on each side until cooked through (8-10 minutes). Remove pork to warmed serving dish.
Add sauce to pork skillet, stirring and incorporating browned pieces. Reduce to thicken and pour over medallions.
Sprinkle with parsley and serve.