in Recipes

Pork medallions in chive and mustard sauce

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Ingredients for 2 servings:

  • 300 g roast pork (pork lung roast)
  • ½ bunch chives
  • 2 tsp mustard (Dijon)
  • 1 pinch(s) of sugar
  • 200 ml cream
  • Salt
  • pepper
  • Butter or oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into small medallions (thick slices), season with salt and pepper, and quickly brown in a pan with butter and/or oil. Then keep warm. Stir the mustard and sugar into the remaining sauce and pour in the cream. Reduce the mixture slightly, stir in the finely chopped chives, and season with salt and pepper again. Place the meat on a plate and cover with the sauce! Serve with pasta, rice, etc., or baguette brushed with garlic and lightly fried in a little olive oil.

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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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