Recipe(tried): Medallions of Pork with Three Mustard Sauce

MEDALLIONS OF PORK WITH THREE MUSTARD SAUCE
By Chef Mike

4 (2 oz each) pork medallions
Seasoned flour, as needed
2 tablespoons butter, divided use
1 tablespoon sliced green onions
1 oz brandy
8 oz (1 cup) heavy (whipping) cream
1 teaspoon Dutch (Creole) mustard
1 teaspoon yellow mustard
1 tablespoon Dijon mustard
1 dash Tabasco sauce
1/4 teaspoon finely chopped fresh garlic
Salt and pepper, to taste

Season pork medallions with salt and pepper. Dredge pork medallions in seasoned flour.

Heat skillet with 1 tablespoon butter. Saute pork medallions till light brown on both sides. Remove pork and place in warm spot.

Add green onion to pan and flambe with brandy. Add heavy cream, mustards, Tabasco and garlic. Keep on high heat until it forms a nice sauce.

Last, swirl in remaining 1 tablespoon butter and serve over pork medallions.