Pork Medallions with Mustard Sauce

My family really liked these little pork bites.  I served them with risotto and a green salad.  I also substituted regular dijon mustard (Maille) for the whole-grain mustard.


1 Tablespoon olive oil
1-1lb. pork tenderloin cut into 8 slices
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 Tablespoons whole grain Maille brand Dijon mustard
1 Tablespoon unsalted butter
1/2 cup chicken stock
1 teaspoon all-purpose flour

Heat a large skillet over medium heat.  Add oil to pan; swirl to coat.  Gently flatten the pork slices using the palm of your hand.  Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Add pork to pan; cook 3-5 minutes on each side or until you reach desired doneness.  Remove pork from pan, keep warm.  Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk.  Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil.  Cook 1 minute or until mixture thickens, scraping to loosen brown bits.  Serve sauce over pork.

Serves: 4

Recipe from Cooking Light Magazine