MEDALLIONS OF PORK
Makes 6 servings

12 (2-ounce each) pork medallions, from the tenderloin or loin
2 teaspoons Creole or Dijon mustard
2 tablespoons flour mixed with 1/4 teaspoon coarse sea salt and a few grinds of fresh white pepper
2 tablespoons canola oil
2 tablespoons unsalted butter
2 cucumbers, peeled, seeded and sliced into 1-inch pieces
1 cup dry white wine
2 more teaspoons mustard (as above)
2 teaspoons finely chopped parsley for garnish

Pound pork until thin and spread with 2 teaspoons mustard. Sprinkle with the seasoned flour.

Heat oil and butter until quite hot. Add pork, mustard side up. Turn every 30 seconds or so for 2 minutes. Remove to a hot plate and keep warm.

Add cucumber and remaining mustard to the pan. Stir and toss to coat with the oil, butter and mustard for 2 minutes.

Push cucumbers to one side of the pan. Slide the pork (along with any juices) into the pan and mix with the cucumbers. Add the wine, bring to the boil and cover the pan for 1 minute.

Remove cover and blend in the second 2 teaspoons of mustard into the sauce until it looks "creamy."

Cook a minute longer to thicken slightly. Sprinkle with chopped parsley and serve.