Monday, February 26, 2007

Pork Loin in Creamy Mustard Sauce

Pork Loin in Creamy Mustard Sauce

2 lb pork tenderloin, cut in 1/2" steaks
Salt & pepper
1 - 2 tsp vegetable oil
1 cup evaporated milk
4 Tbs. dijion mustard
4 to 6 green onions, sliced thinly

Place pork steaks between two pieces of plastic wrap. Pound to about 1/4" thickness.

Heat large skillet on medium high heat, add oil. Put half of the pork steaks in, cook two minutes on each side, remove from heat and keep warm. Repeat with remaining pork. After removing the pork add milk and scrape up bits from the bottom of the pan. Add the mustard and green onions. Cook until thickened. Add pork back into pan, coating both sides with sauce. Cook for about 5-10 minutes to finish off the pork.


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