Pork Medallions with Creamy Cilantro Sauce is nice enough for company and family-friendly for busy weeknights, too. Swap in parsley for cilantro if you prefer.
2 pork tenderloins, about 1 1/4 lb. each
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup dry white wine
1 cup low-sodium chicken broth
1/4 cup heavy cream
1 tablespoon Dijon mustard
1/4 cup chopped cilantro
How to Make It
Preheat oven to 325°F. Cut each tenderloin into 6 2-inch slices and pound to 3/4-inch thickness. Season both sides with salt and pepper.
Melt butter with oil in a large skillet over medium-high heat. Working in batches, add pork and cook until lightly browned, about 1 minute per side. Place on a rimmed baking sheet and transfer to oven. Cook until internal temperature is 145°F, 18 to 20 minutes.
Pour off fat from skillet, increase heat to high and add wine. Boil rapidly, scraping up browned bits, until reduced to 1 Tbsp., about 2 minutes. Add broth and cream. Bring to a simmer over medium-high heat and cook, stirring, until thickened, 10 to 12 minutes. Remove from heat and stir in mustard and cilantro. Taste and season with salt and pepper. Serve sauce over medallions.
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Nice flavor! The sauce was a little thin but next time I would make sure that most the wine burned off and maybe add a little cornstarch to help it thicken a little more. My husband, I and our son liked it which is a miracle b/c our son is sooooo picky. :)
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