Pork Medallions Dijon
photo by lazyme
- Ready In:
- 1 lb pork tenderloin
- 1⁄4 cup all-purpose flour
- 3 tablespoons butter, melted
- 1⁄3 cup white vinegar or 1/3 cup white wine vinegar
- 8 black peppercorns, crushed
- 2 cups whipping cream
- 1⁄3 cup Dijon mustard
- Cut the pork tenderloin into 1/2 inch thick slices. Dredge the tenderloin slices in flour.
- Melt the butter in a large skillet, and brown the tenderloin slices in the melted butter over medium-high heat 3 to 4 minutes on each side. Remove tenderloin slices to a serving platter, reserving the drippings in the skillet. Keep the tenderloin slices warm. (I like to put them on top of a heating pad, covered with foil).
- Add the vinegar and crushed peppercorns to the drippings. Cook over medium-high heat until the liquid is reduced to 2 tablespoons. Reduce the heat to medium. Add the whipping cream; cook for 15 minutes or until the mixture is reduced to 1 1/2 cups, stirring occasionally. Remove from the heat and stir in the mustard.
- Serve the tenderloin slices with the warm sauce.
Questions & Replies
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My sauce curdled when I stirred the cream into the vinegar drippings so it was not as nice as the photos. However the pork itself was fabulous and a great way to use up some pork that was in the freezer. We just served the "sauce" on the side and dipped it. The taste was fine, but the appearance and texture were just not perfect. The pork WAS perfect and tender!
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