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Pork medallions in mustard and leek sauce

updated

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Ingredients for 4 servings:

  • 2 stalk(s) leeks
  • 800 g pork medallions
  • 2 tbsp oil
  • 150 ml vegetable stock
  • 1 cup crème fraîche
  • 5 tbsp mustard, hot
  • 1 onion(s)
  • salt and pepper
  • 1 tbsp chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Brush the meat pieces with mustard, season with salt, and pepper. Brown in hot oil and set aside on a plate. Peel the onion and leek and slice them into thin rings. Roast them in the pan’s pan drippings until translucent, then pour in the vegetable stock. Return the meat pieces to the pan and simmer for about 10 minutes over low heat. Garnish with crème fraîche and chives. Serve with rice or hash browns and a green salad.

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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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