"This is so good and very easy to do. We did that for Easter. It's from Ricardo."
1/4 cup mustard, a l'ancienne or 1/4 cup
2 tablespoons cider vinegar or 2 tablespoons
red wine vinegar
garlic cloves, finely chopped
pork tenderloin, cut in 1 inch thick medallions
1/4 cup white wine or 1/4 cup
unsweetened apple juice
salt and pepper
pecans, spiced, roughly chopped
Marinade: In an hermetic bag, mix all ingredients of the marinade.
Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more.
Drain pork and keep the marinade for later. In a large non-stick skillet, brown medallions in oil and 1 tablespoon butter until pink, 2 to 3 minutes each side. Add salt and pepper. Set aside on a plate and cover with foil paper.
Deglaze the skillet with the wine and marinade. Bring to boil and let reduce by half. Remove from the heat and add remaining butter while whisking. Adjust seasoning.