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Pork medallions served with a Dijon mustard
cream sauce.
Pork Medallions in
Dijon Cream Sauce
- 8 (3-ounce) boneless pork loin slices,
trimmed
- Salt and freshly ground pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped white or yellow
onion
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy or whipping cream
- 2 tablespoons Dijon mustard
- Place pork between 2 sheets of wax paper;
flatten to 1/4-inch thickness, using a meat mallet or rolling
pin. Sprinkle with salt and pepper.
- Heat oil and butter in a large skillet
over medium-high heat and brown the medallions on both sides.
Remove from skillet, reserving 1 tablespoon drippings in skillet.
Set medallions aside.
- Saute the red pepper and onion in pan
drippings over medium heat until tender. Stir in wine, broth
and cream. Heat until reduced and thickened. Stir in the mustard
and then add the medallions to the sauce to reheat. Season to
taste with salt and pepper.
- Serve the pork medallions with the sauce
spooned over top.
Makes 4 servings.
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