Pork Medallions with Grainy Mustard Sauce Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Deb Wise
Supper doesn't get any simpler than one pan and five ingredients. To easily round out the plate for this elegant entrée, serve with a spinach salad and roasted potatoes or a bed of wild rice, and sprinkle with chopped fresh parsley.
Ingredients
1 tablespoon olive oil
1 (1-pound) pork tenderloin, cut crosswise into 8 slices
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons whole-grain Dijon mustard (such as Maille)
1 tablespoon unsalted butter
1/2 cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour
Instructions
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten 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 minutes on each side or until desired degree of 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 pan to loosen browned bits. Serve sauce over pork.
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