Pork Medallions With Mustard Chive Sauce Recipes

PORK MEDALLIONS WITH MUSTARD-CHIVE SAUCE

Steps:

• Sauce.
• Melt 1T butter with 1T olive oil in large skillet over med-high heat.
• Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes.
• Stir in broth, wine and garlic.
• Boil until mixture has reduced to 1 2/3 cups, about 4 minutes.
• Whisk in sour cream and mustard.
• (The sauce can be made 2 hours ahead. Let stand at room temperature.).
• Meat.
• Melt 1T butter with 1T oil in another large skillet over med-high heat.
• Sprinkle pork with salt and pepper.
• Saute until browned and cooked.
• Transfer pork to platter.
• Add sauce to skillet, simmer sauce over med.
• heat until slighly thickened, scraping up any browned bits, about 2 minutes.
• Stir in chopped chives.
• Season with salt and pepper if needed.
• Return pork to skillet.
• Cover and cook over med.
• heat until just rewarmed,stirring frequently.
• Sprinkle with additional chives and serve.

PORK MEDALLIONS WITH MUSTARD SAUCE

Steps:

• Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
• Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.

PORK MEDALLIONS WITH MUSTARD CREAM SAUCE

Steps:

• Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture.
• Heat 1/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until just cooked through, adding more oil to skillet between batches if necessary, about 2 minutes per side. Transfer to platter. Serve with mustard sauce and cabbage.

MUSTARD AND CHIVE SAUCE

Steps:

• Melt the butter in a small pan and stir in the flour.
• Remove from the heat and stir in the mustard.
• Return the pan to the heat and gradually incorporate the milk, beating with a spoon as it comes up to a boil.
• Season with salt and pepper and let simmer gently, uncovered, for 10-15 minutes.
• This cooks the flour and thickens the sauce.
• Stir in the chives, adding a touch of soup stock or water if it seems too thick.
• Spoon over slices of ham.

PORK MEDALLIONS IN MUSTARD SAUCE

Steps:

• In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup., Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.

MUSTARD PORK MEDALLIONS

Steps:

• Preheat oven to 425°. In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture. , Place in a greased shallow baking pan. Bake, uncovered, 10 minutes. Turn and bake until a thermometer reads 145°, about 5 minutes longer.

PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE

Steps:

• Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper.
• Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minutes. Season to taste with salt and pepper and serve.