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Pork medallions in mustard sauce

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Ingredients for 4 servings:

  • 500 g pork fillet(s), cut into medallions
  • Oil, for frying
  • 2 tbsp onion(s) or shallot, diced
  • 1 shot of white wine
  • 125 ml broth (soup)
  • 125 ml crème fraîche, or cream or cremefine
  • 1 tbsp mustard
  • salt and pepper
  • 1 tsp butter, for sautéing

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick and easy, but still fine

Season the pork medallions and sear on both sides in oil. Remove and wrap in aluminum foil. Melt butter in the pan juices and sauté the onion. Deglaze with a splash of white wine and simmer briefly. Pour in the broth and simmer for about 5 minutes. Then stir in the remaining ingredients and season to taste. Add the meat to the sauce and heat through or sauté until the desired tenderness (pink or well done).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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