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Pork Medallions with Charcuterie Sauce




Source of Recipe


Internet


List of Ingredients




1 pound boneless pork tenderloin, trimmed of extraneous fat and membrane
2 tablespoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1 tablespoon unsalted butter
2 tablespoons minced shallots
3 tablespoons chopped cornichons (tiny sour pickles) or dill pickles
2 tablespoons nonpareil capers, rinsed
1 cup dry white wine, such as Sauvignon Blanc
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard



Recipe



Cut the pork tenderloin at a 45° angle into 8 slices about 1/2-inch thick. Gently pound the slices with a meat mallet so they are all about the same size and thickness.

Heat the oil in a 12-inch skillet over medium-high heat. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. In batches, coat the pork in the flour, shaking off the excess, and add to the skillet. Cook, turning once, until browned on both sides, about 4 minutes. Transfer to a plate.

Add the butter to the skillet and melt over medium-high heat. Add the shallots and cook, stirring often, until softened, about 1 minute. Stir in the cornichons and capers. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Stir in the vinegar and Dijon.

Reduce the heat to low. Return the pork to the skillet and cook, turning often, until the sauce thickens slightly, about 1 minute. Season with salt and pepper and serve hot.

4 servings.