Porkmedallionswithmustardchivesauce Recipes

PORK MEDALLIONS IN MUSTARD SAUCE

Steps:

• In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup., Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.

PORK MEDALLIONS WITH MUSTARD SAUCE

Steps:

• Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
• Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.

PORK MEDALLIONS WITH MUSTARD AND BOURBON SAUCE

Steps:

• Heat the vegetable oil in a large heavy-based pan over a high heat. Lay the pork medallions in the pan and cook, without turning, for 2-3 minutes until golden-brown. (You may need to brown the pork in batches to avoid overcrowding the pan.)
• Add the butter to the pan then turn the medallions over and cook for 1-2 minutes until browned on the other side. Transfer the pork to a warm plate and set aside.
• Pour the Bourbon into the pan to deglaze, using a wooden spoon to scrape up any flavoursome brown bits stuck to the bottom of pan.
• Tip in the onion and garlic, reduce the heat to medium and sweat for 5 minutes, without colouring, until softened and translucent.
• Turn the heat back up to high, pour in the chicken stock and the soaked pearl barley and bring to the boil. Reduce the heat and simmer vigorously for 15-20 minutes or until the volume of liquid has reduced by half.
• Pour in the cream and whisk in the mustard. Season, to taste, with salt and freshly ground black pepper then stir in the additional tablespoon of Bourbon and the chopped tarragon.
• Tip the pork medallions into the sauce, along with any juices on the plate, and simmer for 2-3 minutes until heated through.
• Serve with steamed seasonal vegetables.

PORK MEDALLIONS WITH MUSTARD-CHIVE SAUCE

Steps:

• Sauce.
• Melt 1T butter with 1T olive oil in large skillet over med-high heat.
• Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes.
• Stir in broth, wine and garlic.
• Boil until mixture has reduced to 1 2/3 cups, about 4 minutes.
• Whisk in sour cream and mustard.
• (The sauce can be made 2 hours ahead. Let stand at room temperature.).
• Meat.
• Melt 1T butter with 1T oil in another large skillet over med-high heat.
• Sprinkle pork with salt and pepper.
• Saute until browned and cooked.
• Transfer pork to platter.
• Add sauce to skillet, simmer sauce over med.
• heat until slighly thickened, scraping up any browned bits, about 2 minutes.
• Stir in chopped chives.
• Season with salt and pepper if needed.
• Return pork to skillet.
• Cover and cook over med.
• heat until just rewarmed,stirring frequently.
• Sprinkle with additional chives and serve.