Best Dijon Mustard Alligator Medallions Recipes

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 DIJON AND GREEN PEPPERCORNS

Steps:

• 1. Cut the Pork Chops in half, so that you will have 12 pieces. Pat dry with a paper towel. Pound with a mallet until medallions are very thin. Place on a plate or tray and cover with plastic. Keep refrigerated until ready to bread in egg and flour.
• 2. Measure Green Peppercorns, Dijon Mustard, Chopped Chives, Crushed Garlic, Dry vermouth, Heavy Cream, and Chicken Stock into individual little dishes and/or ramekins. Place on a tray, so they will be handy next to the stove. Cover with plastic until ready to use.
• 3. Beat the Egg and place in a breading tray or shallow dish. Measure the Flour, Kosher Salt, Black Pepper, Smoked Paprika, and Dry Thyme Leaf in a breading tray or shallow dish. Use a fork to blend well.
• 4. Take the Pork from the fridge and bread up to 20 minutes before frying. Dip in the Beaten Egg first and then in the Seasoned Flour. Use a fork to assist. Place each Pork piece on a tray that is lined with waxed paper.
• 5. To fry the Pork, heat the Cooking Oil, Olive Oil, and Unsalted Butter in a large heavy bottomed fry/saute pan. Have the heat on med/hi to hi. When heated, fry Pork on hi up to 2 minutes per side, turning with a fork or tongs. Do this in 2 batches. Set Pork aside on an attractive platter.
• 6. Now you will quickly make the sauce by adding all of your little ingredients that you have handy on the tray. Reduce the heat under the pan to med/lo. First add the Crushed Garlic and saute 15-20 seconds. Stir to prevent burning. Now add the liquids (dry vermouth, cream, chicken stock). Whisk to blend and reduce for about 1 minute. Now add the Mustard, Green Peppercorns and Chopped Chives. Keep whisking for about 1 minute more. Remove pan from heat. Spoon Sauce over the Pork Medallions and serve immediately with a Potato and a Fresh Vegetable.