PORK MEDALLIONS WITH MUSTARD-CHIVE SAUCE
We just made this for a dinner party and it was easy to make and tasted delicious. The sauce is to die for in my opinion. The original recipe comes from the Oct '04 BonAppetit. As an FYI they recommended Shiraz or Shyrah with this dish.
Provided by DDW7976
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauce.
- 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.).
- Meat.
- 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.
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Saba Ariya
[email protected]Recommend!
Tlhareseng Primary
[email protected]This dish is perfect for a weeknight meal. It's easy to make and it's always a hit with my family. The pork medallions are cooked to perfection and the mustard-chive sauce is flavorful and creamy. I serve this dish with roasted potatoes and it's alwa
Audreana Naranjo
[email protected]Amazing!
Blessnut Obert
[email protected]This recipe is a great way to use up leftover pork tenderloin. The mustard-chive sauce is flavorful and creamy, and it goes well with the tender pork. I served this dish over rice and it was a delicious meal. I will definitely be making this again!
Cllahi CR
[email protected]Will definitely make again.
Diana Palacios
[email protected]I made this dish for a dinner party last night and it was a huge success. Everyone raved about the pork medallions and the mustard-chive sauce. The pork was tender and juicy, and the sauce was tangy, creamy, and just a bit spicy. I served this dish w
Hackar Rasel
[email protected]Good stuff!
LEGEND MANSOOR
[email protected]This dish was a little time-consuming to make, but it was definitely worth it. The pork medallions were cooked to perfection and the mustard-chive sauce was flavorful and creamy. I served this dish over mashed potatoes and it was a delicious meal. I
rahul dangoriya
[email protected]Easy to follow recipe. Turned out great.
Mark Riley
[email protected]I'm not a huge fan of pork, but I really enjoyed this dish. The mustard-chive sauce is what really makes it. It's so flavorful and creamy. The pork medallions were cooked perfectly and were very tender and juicy. I served this dish with roasted potat
reyan jelalu
[email protected]Yum!
Lizzy Oluchi
[email protected]This recipe is a keeper! I love the combination of flavors in the mustard-chive sauce. It's tangy, creamy, and just a bit spicy. The pork medallions are cooked to perfection and are so tender and juicy. I served this dish over rice and it was a perfe
sarbjeet Gill
[email protected]5 stars! So good.
Demetre Gujabidze
[email protected]I made this dish last night and it was a huge hit with my family. The pork medallions were tender and juicy, and the mustard-chive sauce was flavorful and creamy. I will definitely be making this dish again!
Alam Alam
[email protected]Delicious and easy to make!