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Recipes

Pork Medallions with Mustard-Chive Sauce

By Diane Rossen WorthingtonPhotography by Mark Thomas

4.0

(2)

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Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes. Whisk in crème fraîche and mustard; set aside. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.

    Step 2

    Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.

    Step 3

    Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.

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