I have a new favorite pork tenderloin recipe, and it’s pork medallions coated in a creamy mustard onion sauce. I took 1 tenderloin, cut it into 6 pieces and gave them a couple of whacks to thin them out some. They spent 1 1/2 hours ish swimming in a brine of 1 gallon of water, 1/2 cup salt, 1/4 cup sugar, more or less. Did I mention I’m a brine junkie? It’s hard to like white meat not injected full of salt when you know how good it tastes and how tender it makes the meat.
Anyway, I coated the rinsed and dried the pork medallions with a flour/salt/pepper/cayenne mix. The cayenne didn’t really come through, but I like to pretend it made a difference. Once I got to that point, I pretty much followed the recipe to the tee. I subbed the leeks for 1/2 of a huge onion, thinly sliced. I used my homemade chicken stock and my homemade sour cream.
I thought that when I added the sour cream, it messed up of the texture of the sauce a little. But when I put the sauce into the pan I sauteed the pork in, it cooked down and there was no issue. I added a little cornstarch but it’s really not necessary.
Pork Medallions with Mustard Chive Sauce
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 2 cups chopped leeks (white and pale green parts only, about 2 med.)
- 1 cup low sodium chicken broth
- 1/2 cup dry white wine
- 2 cloves garlic, minced
- 1/2 cup sour cream or 1/2 cup creme fraiche
- 3 tablespoons whole grain Dijon mustard
- 2 (1 lb) pork tenderloins, each cut crosswise into 6 slices
- 3 tablespoons chopped fresh chives, divided
- Melt 1T butter with 1T olive oil in large skillet over med-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 has reduced to 1 2/3 cups, about 4 minutes.
- Whisk in sour cream and mustard. (The sauce can be made 2 hours ahead. Let stand at room temperature.).
- Melt 1T butter with 1T oil in another large skillet over med-high heat.
- Sprinkle pork with salt and pepper.
- Saute until browned and cooked.
- Transfer pork to platter.
- Add sauce to skillet, simmer sauce over med heat until slighly thickened, scraping up any browned bits, about 2 minutes.
- Stir in chopped chives.
- Season with salt and pepper if needed.
- Return pork to skillet.
- Cover and cook over med.
- Heat until just rewarmed,stirring frequently.
- Sprinkle with additional chives and serve.