RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Seared Pork Tenderloin Medallions & Grain Mustard Pan Sauce
❤️ Save to Favorites
Share:
Servings:
4 servings
Author:
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Course:
Dinner
Main
Entrée
Cuisine:
American
French
Keywords:
pork
sauce
Grain
Mustard
Seared
tenderloin
Pork Tenderloin
pan sauce
Frangipane
Saute
🧂 Ingredients
1 ea
Trimmed Pork Tenderloin cut into 1 – 1 ½" medallions
½ cup
Flour
2 tsp
Black Pepper
2 tsp
Kosher Salt
1 ea
Shallot minced
2 tbsp
Garlic minced
1 tsp
Dry Thyme
1 tbsp
Grain Mustard
1 cup
White Wine
1 cup
Chicken Stock
Season to taste with Kosher Salt & Black Pepper
2 tbsp
Cornstarch or Beurre Manie as a thickener
Save Selections
Instructions
1
Trim the silverskin and fat from the pork tenderloin.
2
Cut the pork tenderloin into 1- 1 ½" medallions
3
Combine the flour, salt & black pepper on a plate.
4
Dredge the pork tenderloin medallions in the flour mixture.
Set them aside until ready to cook.
5
Mince the shallot and garlic.
6
Heat 3 Tbl of vegetable oil in a saute pan over high heat.
7
Sear the pork medallions in the pan. Don't cook the pork all the way, it will
finish cooking in the sauce.
Brown the pork on the first side. Flip and brown on the second side.
8
Remove the pork from the pan and reserve.
9
Add the shallots to the pan with the remaining oil from cooking the pork.
Cook over a medium heat, it is ok to get some browning on the shallots.
10
Add the garlic and saute to release aroma.
11
Add the grain mustard and saute the mustard.
Combining with the shallots and garlic. Cook for about a 30 seconds to a minute.
12
Add the dry thyme.
13
Deglaze the pan with the white wine scraping up any bits.
14
Reduce the wine by 2/3.
15
Add the chicken stock and bring to a boil.
16
Add the pork medallions to complete cooking in the sauce.
17
Once the pork reaches an internal temperature of 135° remove form the sauce.
Pork will carryover cok to reach 140° as it rests.
18
Reduce the pan sauce by 1/2.
19
Season with salt and pepper.
20
Thicken to sauce consistency with your choice of thickening agent.
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
