Why don't we fancy things up a bit to head into the weekend. These seared Pork Medallions in a Dijon Mustard Sauce are a great Dinner for Two idea and quick and easy to boot. Take a look!
Finally back today with a new recipe. I've been wanting to get this out all week but I've been seriously under the weather and fighting to stay awake and out of bed. Today, feeling more myself, I've finally got around to getting this recipe done.
It's delicious! I've made this a few time since last summer and each time I've been wanting to share it but never had the chance to photograph it. So, last week I made it mid morning in hopes of finally getting it on the blog. We ate it for dinner as leftovers and it was still delicious. Better freshly cooked, but worked as leftovers.
Food blogger problems..haha.
You know what? We are only 8 days away from December! How does it happen every single year? Cliche, I know. But time is going way to fast for me right now. I can't believe this year is nearing the end, again.
I don't have a whole lot to show for my 2019 To Do List. There's always next year, right? Well, I still have a month and 8 days. So you never know what will happen.
For now, I'm staying cosy out of the rain and writing a few recipes.
First let's take a closer look at the pork I'm using in this recipe.
What are pork medallions? They are cut from the centre of the pork tenderloin. I can get my hands on them at my local supermarket in the frozen section. They are reasonably priced and always fantastic.
This is not a big portion, and you will see in the recipe below it serves just two people. You can easily double the recipe by doubling all the ingredients.
These medallions are about an inch thick.
You start by seasoning both sides of the pork with salt and pepper and bring the meat to room temperature. I usually take it out of the fridge about 1/2 hour before cooking.
I like to use cast iron when cooking meat or pork. It conducts heat really well and cooks evenly. So for these pork medallions I cooked them over a preheated cast iron skillet for just a few minutes each side to get a good crust on the pork. At this stage you are just searing the pork, not cooking it all the way. Explained in the recipe below.
If you don't have cast iron, don't worry. Any kind of skillet will do, I just love how cast iron cooks meats.
In a separate deep sided skillet, you are going to make your sauce. Over a medium to high heat, add the garlic and butter until it melts and sizzles. Then add the paprika and grainy mustard. Yes, you can use regular Dijon as well.
Stir really well and add the flour and keep stirring until you have a paste and it becomes foamy. Gradually start adding the stock and whisking as you pour until you have a smooth and slightly thickened sauce. This will only take a few minutes.
Then you add the cream and whisk until you have a creamy sauce. Bring it to a gentle simmer and reduce heat to low. Add the pork. Do not coat the pork in the sauce because you want to be able to serve it with the crust shown. Cover the pan and let it continue to cook for 10 - 12 minute or until the pork is cooked through.
I like to give most of my dishes a little garnish for prettiness at the end. In this case it was parsley and it worked great.
I recommend serving the sauce on the bottom of the plate and putting the pork medallions on top of the sauce. This way, you see the beautiful crust you created. Then just garnish with parsley and done!
This was served with just plain steamed green beans. You could opt for a more elaborate meal by adding roast potatoes.
This is a great Dinner for Two option. Most of the dinners I cook are for the four of us and I try to please everyone most of the time. But about once a week, I make something just for the grown ups and the teens of the house just fend for themselves. Let's face it, if they can't do that at this age, I've failed. That being said, they can't cook. Unless we are talking seriously basic food. Despite my best efforts to instil cooking skills in those two, they have shown less than zero interest. Maybe one day.
Also, this would be great to serve at a small dinner party. It cooks really quickly and there isn't much prep work involved. You could have, what prep work there is, done in advance and make something special for your friends. I know, it's sometimes nice to have everything done before guests arrive, but some food is just best served fresh of the stove. This is one of these dishes. But it literally is done in under 30 minutes from start to finish and is absolutely delicious.
Like I said earlier, you can easily double the recipe to serve more.
Happy cooking friends and I'll be back at the weekend with another recipe. Have a great Friday!
Pork Medallions in a Dijon Mustard Sauce
Serves 2 / Prep time: 5 minutes / Cook time: 20 minutes
4 Pork medallions
1 Teaspoon olive oil
2 Tablespoons butter
2 Cloves garlic, crushed
1 Tablespoon paprika
1 Tablespoon grainy Dijon mustard
1 Tablespoon flour
1/2 Cup/120 ml chicken stock
1/3 Cup/80 ml heavy cream
1 1/2 Teaspoons coarse sea salt
1 Teaspoon fresh ground black pepper
Fresh chopped parsley, if desired for garnish
Season both sides of the pork medallions with sea salt and fresh ground black pepper. Set aside.
Heat a cast iron pan over high heat for a few minutes. Add a teaspoon of olive oil and the pork medallions. Sear the pork on each side for about 2 minutes. Remove from pan and place on a plate to rest.
In a medium deep sided skillet set over medium heat, add the butter and garlic. Sizzle for about a minute. Add the paprika and mustard. Stir for about 30 seconds. Add the flour and stir quickly to form a paste, about a minute. Gradually start pouring in the stock, whisking as you pour until you have a smooth and slightly thickened sauce. This will take about 2 minutes. Add the cooking cream and bring to a simmer. Reduce heat to low and add the pork. Cover and leave to cook for 10 - 12 minutes or until pork is cooked through.
Serve pork medallions with the sauce. Best served straight away.
Click the downloadable link below to print recipe!
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