Lunch: Pork Medallions with Grainy Mustard Sauce Recipe | MyRecipes
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.
Reviews
Add a review for Pork Medallions with Grainy Mustard Sauce Recipe | MyRecipes
Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |