Meat: 1 pork tenderloin, silver skin removed

Liquid Sauce whisk in a cup:
3 TBSP dry white wine
½ TBSP lemon juice
1 TBSP Worcestershire
1 TBSP Balsamic Vinegar
1 TBSP Grey Poupon Dijon Mustard
1 tsp capers with a little caper juice

Spices: Shake onto the tenderloin:
Garlic powder
Onion power
Salt
Pepper

Olive Oil
Dollop of Grey Poupon Dijon Mustard on the plate for dipping

In a nonstick fry pan, add the olive oil and sear the tenderloin. Add the liquid sauce and cover on medium heat for 5 minutes. Remove the meat to a cutting board and cut into 1-inch medallions. Return to the pan with the liquid sauce and sauté the medallions on a lower heat setting on one side then turn over the medallions and cook on the other side. The idea is to keep the meat moist and juicy while cooking long enough to remove the pink color in the center of the tenderloin.

Serve with Frank’s Sweet Bavarian Kraut and a 4 oz. cup of Mott’s Applesauce and a dollop of Dijon mustard.

As of 4/20/25