Pork Loin Medallions with Dijon Sauce and Young Potatoes...

In the Burgundy region of France, home of Dijon mustard, butterfly pork chops are traditionally served in a sauce made with mustard, cream and white wine. Now, that sounds exotic or expensive or time consuming... but it is neither of those.

For this dish, you will need: boneless pork loin, Dijon mustard, heavy cream, one onion, along with sun dried tomatoes and plums. As for a side, potatoes, green beans and or roasted root veggies such as carrots and or parsnips.

Begin by chopping one whole onion and sauteing (in a med. size skillet) in olive oil with dried herbs. Cut a one pound pork loin into medallion like pieces. Once the onion is browned, push aside and add the medallions, adding a drizzle more olive oil.... brown on both sides.

Next, to the same skillet, add 7-8 sun dried tomatoes and the same amount of sun dried plums, stir this with the onion and medallions. Lower the heat to med/low and pour in 1/2 cup of heavy cream and 2-3 tbs of Dijon mustard depending on your personal preference (more is better). If the sauce is thicker than you prefer, add 1/4 cup of chicken or beef stock or use semi dry white wine.

Cover and let simmer on low while you prepare a side of rustic roasted young potatoes, green beans  or roasted root vegetables.

~ Tutti a Tavola!