Meats & Fish
3 Tbs Butter, divided use
1 Tbs Olive oil
1 lb Pork tenderloin, sliced into medallions
Salt, to taste
Peppercorns (black, green or pink) to taste, ground
2 ea Shallots
1/2 cup White wine
1 cup Heavy cream
2 Tbs Dijon-style mustard
2 Tbs Capers
1/4 cup Feta cheese, crumbled
From David Martin, orig published in unknown magazine, attributed to Lisa and Rick Walton, Oct, 2017.
Heat 1 tablespoon butter and olive oil in large saute pan on medium-high heat.
Season pork with salt and ground peppercorns to taste. Add pork medallions to pan and saute until browned on both sides. Remove from pan and keep warm.
Add remaining 2 tablespoons butter and shallots to pan; saute shallots about 5 minutes.
Add wine and cook until reduced by half.
Add cream and Dijon mustard and cook until reduced by half, about 4 minutes.
Stir in peppercorns to taste and capers, return pork to pan and cook for a few minutes.
Garnish with feta.