Name: Pork Medallions with Mustard-Chive Sauce
Yield: Makes 6 servings
Ingredients: 2 tablespoons (1/4 stick) butter, divided; 2 tablespoons olive oil, divided; 2 cups chopped leeks (white and pale green parts only; about 2 medium); 1 cup low-salt chicken broth; 1/2 cup dry white wine; 2 garlic cloves, minced; 1/2 cup crème fraîche or sour cream; 3 tablespoons whole grain Dijon mustard; 2 1-pound pork tenderloins, each cut crosswise into 6 slices; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh tarragon; 2 tablespoons chopped fresh parsley

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Pork Medallions with Mustard-Chive SauceMark Thomas

What to drink: Syrah (or Shiraz, as it's called if Australian), or any medium-bodied, fruity red wine.

Recipe information

Yield
Makes 6 servings

Ingredients

2 tablespoons (1/4 stick) butter, divided

2 tablespoons olive oil, divided

2 cups chopped leeks (white and pale green parts only; about 2 medium)

1 cup low-salt chicken broth

1/2 cup dry white wine

2 garlic cloves, minced

1/2 cup crème fraîche or sour cream

3 tablespoons whole grain Dijon mustard

2 1-pound pork tenderloins, each cut crosswise into 6 slices

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh tarragon

2 tablespoons chopped fresh parsley

Preparation

Step 1
Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes. Whisk in crème fraîche and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.) Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.
Step 2
Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.

TagsPork Tenderloin Pork Meat Chive Herbs & Spices Leek Root Vegetable Vegetable Main Dinner Gluten Free Easy Weeknight Meals Saute Simmer Fall Winter Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes