Pork Medallions With Mustard-Chive Sauce

Submitted by DDW

"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."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 6

ingredients

• 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

directions

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

Reviews

[Wildblu3]

This was yummy! I didn't have any pork so I used chicken tenders. I also added some fresh mushrooms to the leek sauce. Defiantly will make this again, thanks for posting.

 

[yamakarasu]

This was great! The recipe made a ton of sauce; I'd probably cut the sauce amounts by half next time.. though tons of sauce is great too, and I have lots to pour over rice tomorrow! :) Used a bit of Chinese rice wine in place of white wine (mine was salted, so I cut out regular salt in the rest of the dish and it turned out great), sweet onions instead of leeks, and green onions in place of chives. I also used low fat sour cream and it worked out well, just cooked the sauce longer than called for to let it reduce further. It was really easy, with really tasty results. Thanks!

 

[atm1970]

I actually made this with boneless pork chops. It was a refreshing change from the same old pork recipes. I love leeks and chives , so this was a real treat for me. The sauce is absolutely fabulous. Thanks for posting this recipe.

 

[CityKitchenWitch]

Oh my goodness, I just want to make this sauce in bulk and freeze it. It would taste delicious over everything. Seriously. Everything. Like hot sauce or ranch dressing, but classier. <br/><br/>I reduced my sauce a little more than I wanted, but as I let the pork finish cooking in it, I just added a little more wine (no such thing as too much wine), broth and sour cream to fix that. In the end, it was enough for the 1lb of pork I used, and then I put it all over rice. I was incredibly happy with the result; the pork was melt-in-your-mouth tender, and the boyfriend hardly spoke. Always a good sign. ;)

 

[terriclemens]

This was really really good. I used 2.5 lbs of pork tenderloin. the meat took about 10 minutes per side to cook to our liking. I would double the sauce next time...Was great and easy. I would give it 10 stars if I could...Served with egg noodles and a tossed salad.