Best Mustard Pork Medallions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK MEDALLIONS IN MUSTARD SAUCE



Pork Medallions in Mustard Sauce image

I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. -Tahnia Fox, Trenton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup reduced-sodium chicken broth
2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons stone-ground mustard
1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 193 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE



Pork Medallions with Mustard-Caper Sauce image

Categories     Mustard     Pork     Sauté     Low Carb     Kid-Friendly     Winter     Capers     Bon Appétit     Small Plates

Yield Serves 2, can be doubled

Number Of Ingredients 7

1 8- to 10-ounce pork tenderloin, cut crosswise into 1/2-inch-thick rounds
1 tablespoon butter
1/4 cup sliced shallots
1 cup canned low-salt chicken broth
2 tablespoons whipping cream
1 1/2 tablespoons drained capers
1 tablespoon coarse-grained Dijon mustard

Steps:

  • Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper.
  • Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minutes. Season to taste with salt and pepper and serve.

PORK MEDALLIONS WITH MUSTARD SAUCE



Pork Medallions with Mustard Sauce image

Provided by Dodie Thompson

Categories     Dairy     Mustard     Onion     Pork     Sauté     Kid-Friendly     Quick & Easy     Fall     Bon Appétit     St. Louis     Missouri     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 1-pound pork tenderloin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
3 green onions, sliced, white and green parts separated
1/3 cup dry white wine
1 cup whipping cream
1/4 cup Dijon mustard

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.

MUSTARD PORK MEDALLIONS



Mustard Pork Medallions image

These tasty pork medallions brushed with mustard and coated with seasoned dry bread crumbs before baking come out perfectly tender and juicy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup seasoned dry bread crumbs
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1-1/4 pounds pork tenderloin
1/4 cup Dijon mustard
1 tablespoon butter, melted

Steps:

  • Preheat oven to 425°. In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture. , Place in a greased shallow baking pan. Bake, uncovered, 10 minutes. Turn and bake until a thermometer reads 145°, about 5 minutes longer.

Nutrition Facts : Calories 260 calories, Fat 8g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 661mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

PORK MEDALLIONS WITH MUSTARD CREAM SAUCE



Pork Medallions with Mustard Cream Sauce image

Categories     Food Processor     Mustard     Pork     Sauté     Walnut     Spring     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

2 1-pound boneless pork tenderloins, each cut crosswise into 4 equal pieces
3 1/2 cups fresh breadcrumbs made from French bread
1 cup chopped walnuts
1/3 cup chopped fresh parsley
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup (or more) vegetable oil
Mustard Cream Sauce
Red Cabbage with Raspberries, Onions and Apples

Steps:

  • Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture.
  • Heat 1/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until just cooked through, adding more oil to skillet between batches if necessary, about 2 minutes per side. Transfer to platter. Serve with mustard sauce and cabbage.

CRANBERRY-MUSTARD PORK MEDALLIONS



Cranberry-Mustard Pork Medallions image

This pretty pork entree makes a great holiday dish. Topped with cranberry sauce, the pork medallions are light and filling, but they're so delicious, guests always want more. -Tami Morrison of Kent, Washington

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

2/3 cup water
1/3 cup thawed unsweetened apple juice concentrate
1/3 cup thawed cranberry juice concentrate
1/3 cup port wine or 1 tablespoon additional cranberry juice concentrate plus 1/4 cup water
1 pork tenderloin (1 pound)
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
2 to 3 tablespoons Dijon mustard
1/3 cup dried cranberries

Steps:

  • In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper. , In a large nonstick skillet, saute pork in oil and butter in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through.

Nutrition Facts : Calories 332 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 419mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE



Pork Medallions With Mustard-Caper Sauce image

Make and share this Pork Medallions With Mustard-Caper Sauce recipe from Food.com.

Provided by Tinat51796

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb pork tenderloin, cut crosswise into 1/2-inch-thick rounds
2 tablespoons butter
1/2 cup shallot, sliced
2 cups low sodium chicken broth
4 tablespoons whipping cream
3 tablespoons drained capers
2 tablespoons coarse-grained Dijon mustard

Steps:

  • Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch). Sprinkle with salt and pepper.
  • Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate.
  • Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.

PAN-FRIED PORK MEDALLIONS WITH CREOLE HONEY-MUSTARD SAUCE



Pan-Fried Pork Medallions with Creole Honey-Mustard Sauce image

Categories     Sauce     Mustard     Pork     Side     Roast     Kosher     Honey     Simmer

Yield feeds 4 to 5

Number Of Ingredients 13

The Sauce
2 tablespoons butter
5 large cloves garlic, chopped
Pinch of kosher salt
1 cup Creole mustard (preferably Zatarain's) or spicy brown mustard
1/2 cup white wine
1 cup Mutha Sauce (page 165)
3 tablespoons honey
1 teaspoon Creole Seasoning (page 167)
The Pork
1 boneless center-cut pork loin roast (2 to 2 1/2 pounds)
Creole Seasoning
1/2 cup vegetable oil

Steps:

  • Start with the sauce. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Toss in the garlic with a pinch of salt. Cook for 1 minute, just to soften it a bit. Add the mustard, wine, Mutha Sauce, honey, and Creole Seasoning. Turn the heat down to low and simmer for 10 minutes. Keep warm on a back burner.
  • Sharpen your knife and slice the pork loin into 3/4-inch medallions. You should get about 10. Season liberally on both sides with Creole Seasoning.
  • Drag a large cast-iron skillet over to the stove and turn the heat up to high. Heat the pan til smoking hot, about 10 minutes. Pour in the oil and heat for about 30 seconds. Add a few medallions-don't crowd the pan-and cook for 2 to 3 minutes on each side. Take them out and put them on a platter. Keep warm while you cook the rest of the medallions.
  • Swirl the remaining 1 tablespoon of butter into the warm sauce. Serve these tasty medallions with some of the sauce spooned over each one. Any sauce that's left can be passed for ladling at the table.

PORK MEDALLIONS WITH MUSTARD-CHIVE SAUCE



Pork Medallions With Mustard-Chive Sauce image

We just made this for a dinner party and it was easy to make and tasted delicious. The sauce is to die for in my opinion. The original recipe comes from the Oct '04 BonAppetit. As an FYI they recommended Shiraz or Shyrah with this dish.

Provided by DDW7976

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter, divided
2 tablespoons olive oil, divided
2 cups chopped leeks (white and pale green parts only, about 2 med.)
1 cup low sodium chicken broth
1/2 cup dry white wine
2 cloves garlic, minced
1/2 cup sour cream or 1/2 cup creme fraiche
3 tablespoons whole grain Dijon mustard
2 (1 lb) pork tenderloin, each cut crosswise into 6 slices
3 tablespoons chopped fresh chives, divided

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.

PORK PAN FRIED PORK MEDALLIONS WITH CREOLE HONEY MUSTARD SAUCE



Pork Pan Fried Pork Medallions With Creole Honey Mustard Sauce image

This is straight from the Dinosaur Bar-B-Que in New York City.This is very easy to put together and it comes with a savory sauce that you will just love. PLEASE NOTE: RECIPEZARR'S SYSTEM DOES NOT RECOGNIZE MUTHA SAUCE.IN THE INGREDIENTS,BROWN SAUCE IS THE MUTHA SAUCE,NOT BROWN.

Provided by Timothy H.

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 30

2 tablespoons butter
5 large garlic cloves, chopped
1 pinch salt
1 cup creole mustard, like zatarain's or 1 cup spicy brown mustard
1/2 cup white wine
1 cup brown sauce
3 tablespoons honey
1 teaspoon creole seasoning
boneless center cut pork loin
creole seasoning
1/2 cup vegetable oil
1/4 cup vegetable oil
1 cup minced onion
1/2 minced green pepper
1 jalapeno pepper, seeded and minced
1 pinch salt and pepper
2 tablespoons minced garlic
28 ounces tomato sauce
2 cups ketchup
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsley ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke

Steps:

  • 1. Make the sauce:
  • 2. In a small saucepan over medium heat,melt 1 tablespoon of butter.Add the garlic and a pinch of salt. Cook for 1 minute.Add the mustard,wine, Mutha sauce,honey and Creole seasoning.Turn down the heat to low and simmer for 10 minutes,keep warm.
  • 3. Make the pork: Slice the pork into 3/4 inch thick medallions.You should get around 10 pieces.Season liberally with Creole seasoning on both sides.Heat a large cast iron skillet on high until very,very hot.Add the oil heat for about 30 seconds. Add a few pieces of pork a few at a time and don't crowd them in the pan, cook 2-3 minutes on each side.
  • 4. Take them out and put on a platter. Keep them warm while you cook the others.
  • 5. To Serve:.
  • 6. Swirl the remaining 1 tablespoon of butter into the warm Mutha sauce.Spoon 1-2 tablespoons of sauce over each piece of pork. Any sauce that's left can be passed around the Table for lading.Any sauce left over can be frozen.This MUTHA sauce can be used on RIBS OR CHICKEN BY ITSELF.

Nutrition Facts : Calories 1011.9, Fat 50.1, SaturatedFat 9.3, Cholesterol 15.3, Sodium 4092.8, Carbohydrate 140.9, Fiber 7.6, Sugar 110.5, Protein 8.9

PORK MEDALLIONS WITH MUSTARD-CHIVE SAUCE



Pork Medallions with Mustard-Chive Sauce image

Categories     Milk/Cream     Mustard     Pork     Sauté     Dinner     Pork Tenderloin     Leek     White Wine     Fall     Tarragon     Chive     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

2 tablespoons (1/4 stick) butter, divided
2 tablespoons olive oil, divided
2 cups chopped leeks (white and pale green parts only; about 2 medium)
1 cup low-salt chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1/2 cup crème fraîche or sour cream
3 tablespoons whole grain Dijon mustard
2 1-pound pork tenderloins, each cut crosswise into 6 slices
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley

Steps:

  • Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-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 is reduced to 1 2/3 cups, about 4 minutes. Whisk in crème fraîche and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.) Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.
  • Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.

HONEY-MUSTARD PORK MEDALLIONS



Honey-Mustard Pork Medallions image

Brush this simple honey-mustard-garlic mixture onto pork before grilling to create a delicious dinner - ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 pound pork tenderloin
2 tablespoons honey
1 tablespoon yellow mustard
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup water
2 teaspoons packed brown sugar
1/8 teaspoon ground red pepper (cayenne)

Steps:

  • Cut pork into 1/4-inch slices. Mix remaining ingredients except water and brown sugar in shallow glass or plastic bowl. Add pork; turn to coat with marinade. Cover and refrigerate 15 minutes. Mix water and brown sugar until sugar is dissolved; set aside.
  • Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Remove pork from marinade; discard marinade. Cook pork in skillet 5 to 6 minutes, turning once, until no longer pink. Remove pork from skillet; keep warm.
  • Reduce heat to low. Stir water mixture into drippings in skillet. Heat to boiling; stirring constantly. Boil and stir 1 minute. Drizzle sauce over pork.

Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg

MUSTARD-SEED-CRUSTED PORK MEDALLIONS WITH RED WINE SAUCE



Mustard-Seed-Crusted Pork Medallions with Red Wine Sauce image

Categories     Egg     Mustard     Roast     Pork Tenderloin     Red Wine     Fall     Seed     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

2 large (about 1 1/4 pounds each) pork tenderloins, well trimmed
2 cups fresh breadcrumbs made from crustless French bread
1 tablespoon whole mustard seeds, coarsely ground
1 tablespoon whole mustard seeds
3/4 teaspoon salt
3 egg whites
1 tablespoon water
1/4 cup olive oil plus more if necessary

Steps:

  • Preheat oven to 400°F.
  • Cut pork tenderloins crosswise into 1 1/2-inch-wide medallions, then lightly pound with meat mallet to 3/4-inch thickness; sprinkle with pepper.
  • Combine breadcrumbs, coarsely ground mustard seeds, whole mustard seeds, and salt in pie dish or wide bowl.
  • In medium bowl, whisk together egg whites and water.
  • Dip pork in egg white mixture; coat with mustard-seed mixture on both sides; and place on rimmed baking sheet.
  • In heavy large skillet over medium-high heat, heat olive oil.
  • Working in batches, cook pork until brown, about 1 1/2 minutes per side, adding more oil to pan if necessary. Transfer to baking sheet; roast until instant-read thermometer inserted into meat registers 140°F, about 10 minutes (meat will continue to cook as it rests). Transfer pork to large platter; let rest 10 minutes. Serve with red wine sauce .

PORK MEDALLIONS WITH MUSTARD AND BOURBON SAUCE



Pork Medallions With Mustard and Bourbon Sauce image

Make and share this Pork Medallions With Mustard and Bourbon Sauce recipe from Food.com.

Provided by English_Rose

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 1/2 lbs pork tenderloin, cut into medallions
salt & freshly ground black pepper
2 ounces butter
5 tablespoons bourbon whiskey, plus 1 extra tbsp
1 onion, finely chopped
1 garlic clove, finely crushed
1 1/4 cups chicken stock
5 1/2 ounces pearl barley, soaked in cold water for 24 hours, drained well
2/3 cup heavy cream
1 tablespoon coarse grain mustard
1 teaspoon tarragon, finely chopped

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.

Nutrition Facts : Calories 722.7, Fat 40.2, SaturatedFat 20.4, Cholesterol 199.4, Sodium 292.1, Carbohydrate 37.6, Fiber 6.6, Sugar 2.8, Protein 42.1

PORK MEDALLIONS IN APPLE MUSTARD SAUCE



Pork Medallions in Apple Mustard Sauce image

This is out of TOH Healthy Cooking magazine. It is from Tahnia Fox. This cooks up very quickly and is a nice, different way to have pork. I didn't have apple juice so I used peach juice and it worked just fine.

Provided by Zaney1

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup chicken broth
2 tablespoons apple juice concentrate
4 1/2 teaspoons whole grain mustard
4 pork loin chops
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon fresh parsley, minced

Steps:

  • In a small bowl, combine chicken broth, apple juice concentrate, and mustard.
  • Set aside.
  • Sprinkle pork chops with salt and pepper.
  • In a large nonstick skillet, heat oil.
  • Brown chops in the oil.
  • Remove and set aside.
  • Add the garlic to the pan.
  • Saute 1 minute.
  • Add reserved broth mixture, stirring to loosen the browned bits from the pan.
  • Bring to a boil.
  • Reduce heat and simmer uncovered for 6-8 minutes or until liquid is reduced to about 1/3 cup.
  • Return pork to pan.
  • Cover and let cook over low heat for 3-4 minutes or till meat is cooked through.
  • Combine cornstarch and cold water and mix until smooth.
  • Add to the pan.
  • Bring to a boil.
  • Cook and stir for 2 minutes or til thickened.
  • Sprinkle with parsley and serve.

MAPLE-MUSTARD PORK MEDALLIONS



MAPLE-MUSTARD PORK MEDALLIONS image

Categories     Marinade     Pork     Fry     Dinner

Yield 6

Number Of Ingredients 11

2 small pork tenderloins,each 3/4 to one lb (375 to 500g)
Salt and freshly ground black pepper
2 tbsp (25 mL) unsalted butter
2 tbsp (25 mL) olive oil
1/4 cup (50 mL) grainy mustard
2 tbsp (25 mL) maple syrup
4 tsp (20 mL) balsamic vinegar
1/4 cup (50 ml) all-purpose flour
1/4 cup (50 mL) finely diced Vidalia or other sweet onion
2 cups (500 mL) low-sodium beef or chicken broth
2 to 3 tbsp (25 to 45 mL) thinly sliced green onions, snipped chives or chopped parsley

Steps:

  • Remove pork's exterior tough silver skins and any fat; then crosswise cut into 1-1/2 inch-thick (4cm) chunks.Up-end on plastic wrap; cover with more plastic. Use a meat pounder or heavy frying pan to easily flatten into medallions to about 1/2 inch (1 cm) thick. Lightly season with salt and more generously with freshly ground black pepper. (Do not use any salt if tenderloins were purchased with as "seasoned.") Refrigerate until needed, up to a day. Melt butter and mix with olive oil (all of this mixture may not be needed). Stir mustard with syrup and vinegar. Assemble remaining ingredients, as medallions saute very quickly. Saute pork medallions in 3 or 4 batches. Heat a large frying pan over medium heat until quite hot. Meanwhile, dip a few pieces of pork into flour; shake off excess. Add a tablespoon of oil mixture to a pan and several pieces of pork - do not crowd pan! Saute, adjusting heat as needed, until browned, about 3 minutes per side. Keep a on a deep late while repeating as needed with remaining pork, flour and oil mixture. The sauteed pork should be pink inside. When finished sauteing (and without cleaning the pan) return pan to heat and add oil if needed. Saute onion for 2 minutes or until softened. Slowly stir in broth; bring to a boil. Boil over medium-high heat 3 minutes to reduce slightly. Stir mustard mixture into sauce. Continue to bubble until sauce-like, about 6 minutes. Return pork and any juices to sauce; heat 2 minutes, turning medallions once, or until hot.

FLANK STEAK OR PORK TENDERLOIN MEDALLIONS WITH MUSTARD CAPER SAUCE



FLANK STEAK OR PORK TENDERLOIN MEDALLIONS WITH MUSTARD CAPER SAUCE image

Categories     Beef     Pork     Dinner

Yield 4

Number Of Ingredients 7

2 T. olive oil, divided
2 T. butter
1 flank steak or whole pork tenderloin - 1 1/2 lb.
3 T. Dry Vermouth
1 T. Dijon Mustard
1/4 t. Worcestershire Sauce
1 1/2 T. drained capers

Steps:

  • If using pork tenderloin, slice in approx. 1/2 inch thick slices. Heat skillet, then add 1 T. olive oil Add meat and brown on each side, transfer to plate, cover loosely and keep warm. Over low heat, melt butter in skillet and add remaining olive oil. Add vermouth, mustard, and Worcestershire, and stir to loosen browned bits. Add capers and cook, stirring to blend till mixtures starts to thinker & blend. Return meat to pan. Coat meat with the sauce. Heat a few minutes.

HONEY MUSTARD BBQ PORK MEDALLIONS



Honey Mustard BBQ Pork Medallions image

These quick and easy pan-fried pork medallions with a honey-mustard sauce are tender on the inside and crispy on the outside.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 25m

Yield 4

Number Of Ingredients 5

1 Smithfield® Mesquite Seasoned Loin Filet
2 tablespoons honey
2 tablespoons stone ground mustard
1 ½ cups corn flake cereal, slightly crushed
2 tablespoons olive oil

Steps:

  • Cut loin filet diagonally into 1-inch thick slices; flatten with heel of hand.
  • Combine honey and mustard in shallow dish; mix well. Dip pork slices into honey mixture then coat both sides with cereal.
  • Heat oil in large skillet over medium-high heat. Cook pork medallions about 3 minutes per side until internal temperature reaches 150 degrees F.

Nutrition Facts : Calories 464 calories, Carbohydrate 19.3 g, Cholesterol 94 mg, Fat 34.2 g, Fiber 0.3 g, Protein 19.4 g, SaturatedFat 11.1 g, Sodium 252.3 mg, Sugar 9.7 g

PORK MEDALLIONS IN MUSTARD SAUCE FOR TWO



Pork Medallions in Mustard Sauce for Two image

Mustard and apple juice liven up lean pork tenderloin, creating a dish that's ideal for special occasions. Tahnia Fox - Trenton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1/4 cup reduced-sodium chicken broth
1 tablespoon thawed apple juice concentrate
2-1/4 teaspoons stone-ground mustard
1/2 pound pork tenderloin, cut into 1/2-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon cornstarch
1 tablespoon cold water
1-1/2 teaspoons minced fresh parsley

Steps:

  • In a small bowl, combine the broth, juice concentrate and mustard; set aside., Sprinkle pork with salt and pepper. In a small nonstick skillet, brown pork in oil. Remove and set aside., Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid is reduced to about 3 tablespoons., Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley.

Nutrition Facts :

BOURBON PORK MEDALLIONS WITH MUSTARD SAUCE



Bourbon Pork Medallions with Mustard Sauce image

Pork tenderloin medallions glazed in bourbon sauce with mustard cream sauce. This easy recipe is perfect for beginner cooking to make an impressive dish.

Provided by @MakeItYours

Number Of Ingredients 13

2 to 2-½ lb pork tenderloin
1 Tbsp extra virgin olive oil
½ cup bourbon
¼ cup soy sauce ((if desired, use GF soy sauce to keep this recipe gluten-free))
¼ cup light brown sugar
1 Tbsp dried minced onion
2 cloves garlic (minced)
1 tsp Worcestershire sauce
¼ tsp fresh cracked pepper
2 cup heavy cream
¼ cup whole grain mustard
¼ tsp kosher salt
⅛ tsp fresh cracked pepper

Steps:

  • HowToSection Marinate the pork Array
  • HowToSection Make the Bourbon Sauce and cook the pork Array
  • HowToSection Make the Mustard Sauce Array
  • HowToSection Rest the pork, slice, and serve Array

Related Topics