Instructions: Preparation for the tenderloin: Season pork tenderloin with salt and pepper. Thinly slice tenderloin into 1/4-inch medallions. Add oil to skillet. Lightly flour both sides of pork medallions. Place medallions into hot oiled skillet, cook about two minutes per side or until lightly browned on both sides. These will cook quickly. Flip over when browned, about one minute each side, or until juice runs clear. Do not overcook, as pork will become tough. Remove medallions from skillet and reserve pan juices for sauce.

Preparation for the sauce: Add to pan juices, shallots, white wine (or apple juice) and yellow mustard. White wine will thin sauce. Pour sauce over medallions and serve.

Serves 4.

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