2-2 1/2 lb. pork loin or tenderloin 4 green onions, chopped 1/2 cup white wine 1/4 cup dijon mustard 3/4 cup Daisy sour cream 1 TBS olive oil or butter 1 TBS fresh chopped parsley 1 TBS capers salt pepper
Slice pork into 1/2 inch medallions. Lightly salt and pepper meat and cook in oil over medium high heat. Remove from pan and keep warm. Add green onion and saute 1 minute. Add wine and continue cooking for another minute or so. Add mustard and sour cream until well blended. Add in capers. Serve warm over pork.
I made this tonight without the capers and used a honey mustard. Very tasty.