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The marinade does most of the work for these flavorful medallions.

Sautéed Pork with Bourbon and Mustard

1 1/2 pounds boneless pork loin
3 tablespoons brown sugar
3 tablespoons dijon mustard
3 tablespoons bourbon
1 tablespoon minced green onions
1 teaspoon minced garlic
1 1/2 teaspoons Worcestershire sauce
1 tablespoon cooking oil
1 tablespoon butter
Salt and pepper, to taste

1. Cut pork loin into six slices and put into a shallow pan.
2. Combine next six ingredients. Add to pan with pork. Mix well. Chill several hours. When ready to cook, remove pork from marinade; reserving marinade.
3. Heat oil in heavy skillet over medium-high heat. Saute pork until well browned on both sides. Remove from pan and keep warm.
4. Pour off all oil. Add marinade to pan; heat to boiling, reduce heat and simmer a few minutes. Add butter and swirl pan to melt butter. Season to taste.
5. To serve, put pork on plates; strain sauce over the pork slices.
   

Serves 6.

Wine suggestion: Pour a chilled Riesling, preferably the same one used in the dish.

Nutrition Facts
Calories 256 calories
Protein 27 grams
Fat 12 grams
Sodium 369 milligrams
Cholesterol 71 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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