Pork Medallions in a Dijon Mustard Sauce

Pork Medallions in a Dijon Mustard Sauce

from juliascuisine.com
25 min
2 servings

Why don't we fancy things up a bit to head into the weekend. These seared Pork Medallions in a Dijon Mustard Sauce are a great Dinner for Two idea and quick and easy to boot. Take a look!

Ingredients

  • 4 Pork medallions
  • 1 Teaspoon olive oil
  • 2 Tablespoons butter
  • 2 Cloves garlic (crushed)
  • 1 Tablespoon paprika
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon flour
  • 1/2 Cup chicken stock
  • 1/3 Cup heavy cream
  • 1 1/2 Teaspoons coarse sea salt
  • 1 Teaspoon fresh ground black pepper
  • Fresh chopped parsley (if desired for garnish)

Directions

  1. 1

    Season both sides of the pork medallions with sea salt and fresh ground black pepper. Set aside.

  2. 2

    Heat a cast iron pan over high heat for a few minutes. Add a teaspoon of olive oil and the pork medallions. Sear the pork on each side for about 2 minutes. Remove from pan and place on a plate to rest.

  3. 3

    In a medium deep sided skillet set over medium heat, add the butter and garlic. Sizzle for about a minute. Add the paprika and mustard. Stir for about 30 seconds. Add the flour and stir quickly to form a paste, about a minute. Gradually start pouring in the stock, whisking as you pour until you have a smooth and slightly thickened sauce. This will take about 2 minutes. Add the cooking cream and bring to a simmer. Reduce heat to low and add the pork. Cover and leave to cook for 10 - 12 minutes or until pork is cooked through.

  4. 4

    Serve pork medallions with the sauce. Best served straight away.