Pork Tenderloin Medallions with Creamy Mustard Sauce
from my mother
2 Tbsp. butter
1 whole pork tenderloin (about 1 pound), sliced into 1-inch thick medallions
2 cloves garlic, minced
¼ c. chicken broth
2 Tbsp. sour cream
1 Tbsp. Dijon mustard
½ tsp. white pepper
1 Tbsp. fresh minced dill or 1 tsp. dried
Heat butter in a heavy skillet over medium-high heat until foam subsides. Add pork medallions and cook until browned, 5 minutes per side. Remove pork from skillet; cover and keep warm. Add garlic to skillet; cook 30 seconds. Add chicken broth, scraping up any browned bits. Simmer liquid 2 to 3 minutes to reduce. Remove skillet from heat and very slowly whisk in sour cream, mustard, white pepper and dill.
Return pork to skillet along with any juices that have accumulated. Cook pork over medium-low heat 2 to 3 minutes. Transfer to a platter and pour sauce over pork. Serve immediately, with rice, if desired.
June 7, 2011
Pork Medallions with Mustard Sauce
This dish is super easy and very flavorful. Pork tenderloin is pretty moist and tender, so it's hard to mess this dish up. Since the sauce has an intense flavor, I like to serve it with rice. Add a vegetable side dish for a complete meal that is restaurant-worthy!