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Pork Medallions With Mustard Sauce




Source of Recipe


webcipes


List of Ingredients




1 to 1 1/4 pounds pork tenderloin
1 tablespoon olive oil, divided use
Freshly ground black pepper
2 teaspoons yellow mustard seeds
2 tablespoons finely chopped onion
1/2 cup dry white wine
1/2 teaspoon Dijon mustard
1/2 cup defatted chicken broth
1/2 teaspoon cornstarch
1/2 teaspoon sugar, optional
4 cups cooked rice


Recipe



Trim all visible fat and sinew. Cut crosswise into 12-inch thick medallions, place cut side down and press flat with the wide blade of a chef's knife or the bottom of a large glass. Sprinkle with freshly ground black pepper.
Heat 1 1/2 teaspoons of the olive oil in large, heavy nonstick skillet; add tenderloin medallions, saut� 3-4 minutes and turn. Continue cooking on other side until no longer pink, 2-3 minutes, and remove from pan.
Add mustard seeds to pan and heat 15-30 seconds, or just until they begin to pop. Add remaining olive oil and chopped onion to pan. Saut� onion about 2 minutes, or until softened but not brown.
Stir white wine and Dijon mustard into pan and cook over medium-high heat about 1 minute. Whisk cornstarch into chicken broth and add to pan. Cook until thickened and bubbly.
Return meat to pan and heat through. Add sugar, if desired, to balance seasoning. Serve immediately with steamed rice.