750g pork tenderloin (fillet)
2 teaspoons of olive oil
15g butter
2 shallots, chopped
4 tablespoons white wine
250ml double cream
2 level teaspoons of Dijon mustard
freshly ground black pepper
Salt

new baby potatoes
suger snaps

trim the tenderloin of fat, tendons and membrane, if any
cut into 8 equal slices.
put these between pieces of cling film and beat out until 1.5 cm thick.
season lightly met pepper and salt

heat the oil and butter in the frying pan
fry the shallots until softened, but not browned
add a few pork medallions to the hot pan and fry for 2 – 3 minutes each side
lift out and keep hot, continue until they are all cooked

remove the pan from the heat and de–glaze the pan with the white wine
add the cream and mustard, stir well
re-heat until the sauce bubbles and thickens slightly

put the medallions back into the sauce
adjust seasoning with pepper en saltserve with boiled baby potatoes and suger snaps