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
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ Tablespoons whole grain Maille brand Dijon mustard
- 1 Tablespoon unsalted butter
- ½ 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 ¼ teaspoon salt and remaining ¼ teaspoon pepper; bring to a boil.
- Cook 1 minute or until mixture thickens, scraping to loosen brown bits. Serve sauce over pork.
Recipe from Cooking Light Magazine.