Pork Medallions with a Garlic Mustard Compound Butter

     I think of pork tenderloins as the often overlooked portion of the pig. Which when you think about it is really a shame. It’s the same cut that is used to make filet mignon, just from a pig, not a cow. It’s a very lean cut of meat and since it is not weight… Continue reading Pork Medallions with a Garlic Mustard Compound Butter