Helloooooo! (In my best Mrs. Doubtfire voice)
I know many of you are on spring break vacations (or staycations) right now, and hopefully the weather is being kind to you wherever you are. It’s been a bit rainy this week here in the ATX, but overall warm and pretty delightful. I’m mind-boggled that there is snow forecast for people up north tomorrow. Doesn’t Mother Nature know that tomorrow is the first “official” day of spring??
Get with the program Missy…it’s time for sunshine, warmth, shorts, and flip flops!! Can I get a witness?
But while we wait for Mama Nature to get it together, I’ll share this amazing recipe with you.
- 1 Tbsp butter
- 2 Tbsp olive oil, divided
- 1 lb pork tenderloin, cut into 1/2 inch medallions
- Salt and pepper, to taste
- 1/2 cup chopped onion
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 2 garlic cloves, minced
- 3 Tbsp plain Greek yogurt
- 2 Tbsp whole grain Dijon mustard
- 2 Tbsp chopped fresh chives
- Heat butter and 1 tablespoon of olive oil in a large skillet, over medium-high heat.
- Season pork medallions with salt and pepper, to taste.
- Add pork to the pan and cook for 2-3 minutes per side, or until cooked through. Remove to a plate and keep warm.
- Add the remaining tablespoon of olive oil to the pan, and reduce heat to medium. Add onions and garlic and cook until tender, about 4-5 minutes.
- Add the wine and deglaze the pan, scraping up all the brown bits. Add the broth and bring to a steady simmer for about 5 minutes.
- Lower the heat to medium-low and whisk in the yogurt and Dijon mustard until smooth and creamy.
- Remove from heat and stir in chives.
- Serve pork medallions with plenty of sauce and grain of choice!