Cooking Time: 15 min
What You'll Need:
1 (1-pound) pork tenderloin
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup half-and-half
2 tablespoons Dijon mustard
3 scallions, sliced
What To Do:
1. Cut pork into 1-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle pork with 1/4 teaspoon salt and the pepper.
2. In a large nonstick skillet over medium-high heat, heat oil until hot. Cook half the pork medallions 2 minutes on each side, or until browned. Remove pork from skillet; set aside and keep warm. Repeat with remaining pork.
3. Reduce heat to low. Add half-and-half to skillet; stir constantly, scraping particles that cling to bottom. Stir in mustard, scallions, and remaining salt. Return pork to skillet; cover and cook 2 minutes, turning to coat with sauce. Serve immediately.