This meal is kind of a freezer meal. I buy pork tenderloins on sale and freeze them for quick dinners throughout the month. The seasoning and cooking doesn't take long at all and it's delicious!
Lemon-Pepper Pork Medallions with Wine and Mustard Gravy
1lb pork tenderloin, cut into medallions 1/2 inch thick (I cut it while it's still frozen and let the medallions defrost in the fridge)
Lemon-pepper seasoning (I used Mrs. Dash-salt free seasoning)
2 Tbs butter
2 Tbs white wine (or lemon juice)
1 Tbs Dijon mustard
1 Tbs Worcestershire sauce
In a skillet, melt the butter on medium heat.
Season the pork medallions with the Lemon-Pepper seasoning.
Place the medallions seasoned-side down in the butter, season the other side with Lemon-Pepper.
Cook about 4-5 minutes on each side- until no longer pink and juices run clear. Remove pork from pan and transfer to a serving tray. Cover with tinfoil and keep warm.
In the pan, add the wine (or lemon juice), scraping the browned bits off the bottom of the pan.
Whisk in the mustard and Worcestershire sauce.
Pour the gravy over the medallions and serve.