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    You are in: Home / Recipes / Pork Medallions With Mustard-Chive Sauce Recipe
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    Pork Medallions With Mustard-Chive Sauce

    Pork Medallions With Mustard-Chive Sauce. Photo by Sandi (From CA)

    1/4 Photos of Pork Medallions With Mustard-Chive Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    DDW's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on April 27, 2011


      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.

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    • on February 28, 2011


      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!

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    • on June 01, 2005


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)


    Nutritional Facts for Pork Medallions With Mustard-Chive Sauce

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 339.6
    Calories from Fat 162
    Total Fat 18.1 g
    Saturated Fat 7.1 g
    Cholesterol 118.4 mg
    Sodium 232.1 mg
    Total Carbohydrate 6.5 g
    Dietary Fiber 0.8 g
    Sugars 2.1 g
    Protein 33.3 g

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