Name: Pork Medallions with Mustard-Chive Sauce
Yield: 6 Servings
Ingredients: 2 tablespoons (1/4 stick) butter, divided; 2 tablespoons olive oil, divided; 2 cups chopped leeks (white and pale green parts only; about 2 medium); 1 cup low-salt chicken broth; 1/2 cup dry white wine; 2 garlic cloves, minced; 1/2 cup crème fraîche or sour cream; 3 tablespoons whole grain Dijon mustard; 2 1-pound pork tenderloins, each cut crosswise into 6 slices; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh tarragon; 2 tablespoons chopped fresh parsley

Skip to main content

Image may contain Plant Vegetable Broccoli Food Meal and Dish

Recipe notes

Back to top