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Seared Pork with Dijon sauce 

This recipe was prepared at our Food of France Parent/Child cooking class.  It is a manageable recipe to make at home and one with broad appeal.  The value of cooking with your children can not be underestimated.  You are not only teaching a life skill, but also an appreciation of good food.  The bonus:  time together in the kitchen and around the table.

Dijon is a region of Bourgogne, France, known for its exquisite cuisine. Mustard is made from the crushed seeds of the mustard plant. Dijon mustard is a style of mustard that originated from the Dijon region.  You can make the sauce as creamy as you wish with heavy cream, or thin it with chicken stock . 

1/8 stick unsalted butter

1 tablespoons olive oil 

4 to 6 pork tenderloin medallions, cut from the loin, and lightly pounded 

1 Tablespoon provencal herbs (sage, thyme, rosemary, oregano) 

½ red onion diced 

1 clove garlic diced 

¼ cup dry white wine 

¼ cup heavy cream 

1 tablespoon Dijon mustard, such as Maille or Grey poupon 

Fresh ground pepper 

Sea salt and freshly ground pepper  

• Preheat a sauté skillet over medium heat; add butter  
• Season pork tenderloin with salt, pepper and provencal herbs   
• Cook pork, turning once, until golden brown and cooked through to the center; remove from pan. 
• Add olive oil and onions; cook until golden brown, add garlic midway 
• Add Dijon mustard and white wine. 
• Return pork medallions to pan, stir to coat meat, add heavy cream. bring to a simmer and cook a couple minutes until slightly thickened.