PORK MEDALLIONS WITH MUSTARD AND BOURBON SAUCE
Make and share this Pork Medallions With Mustard and Bourbon Sauce recipe from Food.com.
Provided by English_Rose
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large heavy-based pan over a high heat. Lay the pork medallions in the pan and cook, without turning, for 2-3 minutes until golden-brown. (You may need to brown the pork in batches to avoid overcrowding the pan.)
- Add the butter to the pan then turn the medallions over and cook for 1-2 minutes until browned on the other side. Transfer the pork to a warm plate and set aside.
- Pour the Bourbon into the pan to deglaze, using a wooden spoon to scrape up any flavoursome brown bits stuck to the bottom of pan.
- Tip in the onion and garlic, reduce the heat to medium and sweat for 5 minutes, without colouring, until softened and translucent.
- Turn the heat back up to high, pour in the chicken stock and the soaked pearl barley and bring to the boil. Reduce the heat and simmer vigorously for 15-20 minutes or until the volume of liquid has reduced by half.
- Pour in the cream and whisk in the mustard. Season, to taste, with salt and freshly ground black pepper then stir in the additional tablespoon of Bourbon and the chopped tarragon.
- Tip the pork medallions into the sauce, along with any juices on the plate, and simmer for 2-3 minutes until heated through.
- Serve with steamed seasonal vegetables.
Nutrition Facts : Calories 722.7, Fat 40.2, SaturatedFat 20.4, Cholesterol 199.4, Sodium 292.1, Carbohydrate 37.6, Fiber 6.6, Sugar 2.8, Protein 42.1
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Sifan Girma
[email protected]Overall, this was a good recipe. The mustard sauce was flavorful, and the pork was cooked perfectly. However, I found that the dish was a bit too salty for my taste.
Kook Martinez
[email protected]This recipe was a disaster. The sauce was too thick, and the pork was dry and overcooked.
Kutullo Malele
[email protected]Yum!
Homer
[email protected]I loved the flavor of this dish, but the pork was a bit tough. I think I overcooked it a bit.
Khizar Khing
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and the results were delicious. I will definitely be making this again.
Star Pack
[email protected]I thought this recipe was okay, but it wasn't anything special. The sauce was a bit bland, and the pork was a bit dry.
Ontora Islam
[email protected]Meh.
Stano Santos
[email protected]This was a bit too tangy for my taste, but my husband loved it. I think next time I will use a less assertive mustard.
Tshiamo Mapheto
[email protected]I have made this recipe several times, and it is always a crowd-pleaser. The sauce is rich and flavorful, and the pork is cooked perfectly. I highly recommend this recipe.
Maryam ibrahim baba
[email protected]Delicious! The mustard and bourbon sauce is amazing, and the pork is so tender. This dish is sure to impress your guests.
Carmen Ladage
[email protected]Very tasty. The mustard sauce was tangy and flavorful, and the pork was cooked perfectly. Easy to make, too. Definitely a keeper!
Tsepang Nyapholi
[email protected]This was an excellent main course for company! I used a good Dijon mustard and a high-quality bourbon, and the flavor was outstanding. I served the pork medallions over mashed potatoes, and it was a hit.