pork medallions with mustard sauce and roasted vegetables

My friend Jennie made this yummy dinner on our Selvage Sisters getaway weekend and it is so good! Serve the pork medallions and roasted vegetables with long grain rice for a delicious meal.  Thanks for this great recipe Jennie!

1990 Pork Medallions in Mustard Sauce

2 tablespoons vegetable oil
2 tablespoons coarse-grained mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 1/2 pounds pork tenderloin
1/4 cup dry white wine or chicken broth
Mustard Sauce

Stir together first 4 ingredients. Rub mixture over pork, and place in a large heavy-duty zip-top plastic bag. Chill 8 hours. Place pork on a lightly greased rack in a shallow roasting pan.

Bake at 450° for 15 minutes. Reduce temperature to 400°, and bake 15 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting with wine every 10 minutes. Slice and serve with Mustard Sauce.

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Mustard Sauce
 1 3/4 cups whipping cream
1/4 cup coarse-grained mustard
1/4 teaspoon salt
1/8 teaspoon ground white pepper

Cook whipping cream in a heavy saucepan over medium heat until reduced to 1 1/4 cups (about 20 minutes). Do not boil. Stir in remaining ingredients, and cook mixture 1 minute.

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Oven Roasted Vegetables
1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 pound fresh asparagus, cut into bite size pieces
1 red onion
3 Tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
Heat the oven to 450 F. Place the vegetables in a large bowl. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in a roasting pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender. Serves 4