Ingredients
-
2
-
2
-
2
-
1
-
1/2
-
2
-
1/2
-
3
-
2
-
3
-
-
-
-
-
Directions
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.,Oh my goodness, I just want to make this sauce in bulk and freeze it. It would taste delicious over everything. Seriously. Everything. Like hot sauce or ranch dressing, but classier.
I reduced my sauce a little more than I wanted, but as I let the pork finish cooking in it, I just added a little more wine (no such thing as too much wine), broth and sour cream to fix that. In the end, it was enough for the 1lb of pork used, and then I put it all over rice. I was incredibly happy with the result; the pork was melt-in-your-mouth tender, and the boyfriend hardly spoke. Always a good sign. ;),This was really really good. used 2.5 lbs of pork tenderloin. the meat took about 10 minutes per side to cook to our liking. I would double the sauce next time…Was great and easy. I would give it 10 stars if I could…Served with egg noodles and a tossed salad.
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Steps
|
1
Done
|
Sauce. |
|
2
Done
|
Melt 1t Butter With 1t Olive Oil in Large Skillet Over Med-High Heat. |
|
3
Done
|
Add Leeks and Cook Until Beginning to Turn Golden, Stirring Frequently, About 5 Minutes. |
|
4
Done
|
Stir in Broth, Wine and Garlic. |
|
5
Done
|
Boil Until Mixture Has Reduced to 1 2/3 Cups, About 4 Minutes. |
|
6
Done
|
Whisk in Sour Cream and Mustard. |
|
7
Done
|
(the Sauce Can Be Made 2 Hours Ahead. Let Stand at Room Temperature.). |
|
8
Done
|
Meat. |
|
9
Done
|
Melt 1t Butter With 1t Oil in Another Large Skillet Over Med-High Heat. |
|
10
Done
|
Sprinkle Pork With Salt and Pepper. |
