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.
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