Pork Medallions with Mustard-Chive Sauce

Name: Pork Medallions with Mustard-Chive Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: French
Ingredients: 2 tablespoons butter, divided; 2 tablespoons olive oil, divided; 2 cups chopped leeks (white and pale green parts only; about 2 medium); 1 cup low-salt chicken broth; 1/2 cup dry white wine; 2 garlic cloves, minced; 1/2 cup crème fraîche or sour cream; 3 tablespoons whole grain Dijon mustard; 2 pounds pork tenderloin, cut crosswise into 12 medallions; Salt and pepper to taste; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh tarragon; 2 tablespoons chopped fresh parsley

Recipe GLPRe91896452c688c

French

Main Course

40 min

559 cal

Servings: 6

Stovetop

Tender pork medallions seared until golden and served in a silky mustard and crème fraîche sauce with sautéed leeks, white wine, and fresh herbs. A French-inspired dish that is elegant yet simple to prepare.

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Ingredients

2 tablespoons butter, divided

2 tablespoons olive oil, divided

2 cups chopped leeks (white and pale green parts only; about 2 medium)

1 cup low-salt chicken broth

1/2 cup dry white wine

2 garlic cloves, minced

1/2 cup crème fraîche or sour cream

3 tablespoons whole grain Dijon mustard

2 pounds pork tenderloin, cut crosswise into 12 medallions

Salt and pepper to taste

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh tarragon

2 tablespoons chopped fresh parsley

Directions

Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped leeks and cook, stirring frequently, until they begin to soften and turn golden around the edges, about 5 minutes. Stir in the chicken broth, white wine, and minced garlic. Bring to a boil and reduce until the mixture is concentrated to about 1 2/3 cups, approximately 4 minutes. Remove from heat and whisk in the crème fraîche and Dijon mustard until smooth. Set the sauce aside at room temperature.
In another large skillet, melt the remaining 1 tablespoon of butter with the remaining 1 tablespoon of olive oil over medium-high heat. Season the pork medallions generously with salt and pepper on both sides. Sauté the medallions until golden brown and cooked through to an internal temperature of 165°F, about 5 minutes per side. Transfer the cooked pork to a platter.
Pour the reserved sauce into the skillet used for the pork, scraping up any browned bits from the bottom. Simmer over medium heat until slightly thickened, about 2 minutes. Stir in the chopped chives and tarragon. Season with additional salt and pepper to taste.
Return the pork medallions to the skillet and warm through over medium heat, stirring gently, about 1 minute. Transfer everything to a serving platter, garnish with the fresh parsley, and serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Crème fraîche and fresh tarragon require stops at Harris Teeter or Whole Foods in Charlotte, a real tax on a weeknight; both are stocked reliably there but nowhere else in the big chains. The pork and basics cost about $18–22 total, landing around $3–3.50 per serving—reasonable, not cheap. The 40-minute claim is honest if you move briskly; searing the medallions and building the pan sauce run 25 minutes, leaving buffer. This dish is elegant enough for guests, mellow enough for family, reheats gently in a slow oven, and leans on French technique without fuss—leeks soften in wine, chives go in at the end—but the specialty ingredients keep it from being a grab-and-go weeknight win.