Sunday, October 09, 2011
Pork Medallions in Dijon Cream Sauce
It's been raining here non-stop the whole weekend. For a lot of people a rainy weekend is a bad thing, but for me it was a chance to slow down and do some cooking! It was nice to get back in the kitchen, and I'm looking forward to sharing more recipes here now that the weather is starting to cool down a bit.
1 whole pork tenderloin, cut into medallions and slightly flattened
1 Tbs olive oil
2 Tbs butter
salt, garlic salt, onion salt and pepper
2 shallots, chopped
3 cloves of garlic, minced
1/2 tsp thyme
1/2 cup of dry white wine (or chicken stock)
2 tsp lemon juice
1/2 cup heavy cream
2 Tbs country style/whole grain Dijon mustard
1 Tbs honey
Cut each tenderloin (there are usually 2 per package) into 4 -5 medallions, flattening each piece slightly with your fingers. Season both sides to taste with salt, garlic salt, onion salt and pepper.
Heat olive oil and butter in large frying pan over medium high heat, until butter foams. Add in pork medallions and brown on each side, about 3 minutes each. Remove pork and set aside.
Lower heat to medium. To the same pan add chopped shallots and saute until they begin to soften, about 2 minutes. Add garlic and saute 1 more minute. Deglaze the pan with the white wine, and stir in mustard until well mixed. Add in remaining ingredients and simmer 3-5 minutes or until sauce begins to thicken. Adjust seasoning to taste. Add pork back to the pan, cover and simmer until pork is cooked through.