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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.
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Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Course
Main Course
Servings
4
Ingredients
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
Instructions
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.
Notes
Recipe from Cooking Light Magazine.