Pork Medallions with Mustard Sauce

Questions About Pork Medallions with Mustard Sauce

How to Make Pork Medallions with Mustard Sauce

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1. Flatten each slice of pork gently with the palm of your hand so it is an even thickness. Season both sides with the salt and pepper.

   Mark done

2. Heat the oil in a large frying pan over medium-high heat. Cook the medallions for 3 minutes on each side, until golden and cooked through with clear juices, then move to a plate and cover loosely with foil.

   Mark done Start 3 min timer

3. Add the shallot to the pan and cook for 1 minute. Pour in the stock, scrape up the browned bits and simmer for 3 minutes, until reduced by about half.

   Mark done Start 1 min timer

4. Lower the heat, whisk in the half-and-half and mustard and simmer gently for 2 minutes, until the sauce coats a spoon. Stir in the thyme, return the pork and its juices to the pan and warm through for 1 minute. Scatter with the parsley.

   Mark done Start 2 min timer

Tips That Matter

• Trim the silver skin from the tenderloin with a thin knife; it does not soften as it cooks and makes the meat curl.
• If the sauce looks thin, simmer it for another minute before the pork goes back in.
• Let the cooked medallions rest under foil while you make the sauce so they stay juicy.

If You're Missing Something

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve With It

Steamed green beans · Roasted asparagus · A watercress salad

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat gently in a covered pan so the pork does not dry out.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.