Excellent! This is definitely fine restaurant quality! I adapted this a little, basically just to work with ingredients I had on hand, but not so much that it would really affect the recipe at all. I sauteed the pork pieces a few minutes on each side in butter and olive oil. As for the sauce, I opted to use white wine rather than broth, half and half instead of the evaporated milk, and a medium shallot for the green onions. After finishing the sauce I added some sauteed fresh mushrooms, and garnished with fresh chopped parsley. The pork was so tender I cut it with my fork. The creamy sauce is velvety and rich, since all the browned bits from sauteeing the pork are nicely deglazed with the wine. The amount of Dijon was just right, providing just a hint of its tangy flavor. I served this with Hazelnut Mushroom Pilaf left over from last night's dinner and Stir-Fried Asparagus, also from this site. Hubby wants to serve this exact menu the next time we have guests for dinner. Wonderful recipe -- thanks for sharing it!
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Excellent! This is definitely fine restaurant quality! I adapted this a little, basically just...