Pork Medallions with Grainy Mustard Sauce

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Pork Medallions with Grainy Mustard SauceRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Supper doesn't get any simpler than one pan and five ingredients. To easily round out the plate for this elegant entrée, serve with a spinach salad and roasted potatoes or a bed of wild rice, and sprinkle with chopped fresh parsley.

Serves 4 (serving size: about 3 ounces pork and 2 tablespoons sauce)


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1 tablespoon olive oil
1 (1-pound) pork tenderloin, cut crosswise into 8 slices
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons whole-grain Dijon mustard (such as Maille)
1 tablespoon unsalted butter
1/2 cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour


1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits. Serve sauce over pork.

Created date

May 2015

Nutritional Information

Calories 200
Fat 9.5 g
Satfat 3.1 g
Monofat 4.1 g
Polyfat 0.9 g
Protein 26 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 81 mg
Iron 1 mg
Sodium 464 mg
Calcium 10 mg