Pork Tenderloin Medallions with Creamy Mustard Sauce
sliced into six 1" thick medallions
Return pork to skillet along with any juices that have accumulated. Cook pork over medium-low heat 2 to 3 minutes. Transfer to a platter and pour sauce over pork; sprinkle with white pepper and dill. Serve immediately.
Heat butter in a heavy skillet over medium-high heat until foam subsides. Add pork medallions and cook until browned, 5 minutes per side. Remove pork from skillet; cover and keep warm. Add garlic to skillet; cook 30 seconds. Add chicken broth, scraping up any browned bits. Simmer liquid 2 to 3 minutes to reduce. Remove skillet from heat and very slowly whisk in sour cream and mustard.
The sauce was delicious, but cooking the pork so quickly made it dry and tough.