I love pork tenderloin, it so much juicier than a chop. But pork still can be dry, and it is hard for the flavor to go all of the way through the meat. I have a confession to make. If I am just cooking the tenderloin rather than stuffing it, I use a pre-marinated tenderloin. I prefer a Hormel teriyaki tenderloin. It doesn't have a big teriyaki flavor, just a little added kick.
Cut your tenderloin into 1/4" pieces. Place the pork between some plastic wrap and use a meat tenderizer to make the pork a little thinner and less fibrous. This is the perfect meal if you are mad at someone, because you beat the pork as hard as you want. Let out your frustrations for the day. Melt 1/2 stick of butter in a skillet. Dredge each piece of pork through flour, and place in the skillet. Do this in batches. You never want to crowd your meat or it will steam rather than saute. The pork is thin enough that you only need to brown on each side. Place the browned pork on a platter. Now, for the sauce. Grab a glass of wine and more butter.
To the skillet, add 3 more TBS of butter. Cut up 2 green onions, and throw the green parts in the skillet. Saute for about a minute. Since the skillet is already warm they will cook fast. Add about 1/2 cup of white wine to the skillet, or however much you are willing to part with. Stir the green onions and the wine for about 2 minutes. You want the wine to cook down to about 3 TBS. once that is done add 1 cup of heavy whipping cream to the skillet and simmer for about 3 minutes. Whisk in 3 TBS of Dijon mustard, and season with salt. Spoon over your pork and you are done. Another great meal that looks much harder than it is.
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