Serves 6
40 min
Pork Medallions with Mustard-Chive Sauce
Recipe GLPRe91896452c688c
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.
