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| Tender pork medallions in rich mustard sauce garnished with fresh green grapes |
I’ve been working on a post about the best oatmeal cookie recipe and was hoping to have it ready to go this week. It’s turning out to be a history lesson for me as I am finding out that recipes can evolve over many decades. Meanwhile, here is a fully evolved recipe for a main dish that has drawn rave reviews at my table for, well, decades. It’s dedicated to the family and friends I’ve shared it with over the years.
This recipe originated in a special Christmas edition of Canadian Living magazine from 1985. (I think Canadian Living is still one of the best magazines out there and I especially like their recipes.) I’ve made minimal changes to this recipe.
This recipe originated in a special Christmas edition of Canadian Living magazine from 1985. (I think Canadian Living is still one of the best magazines out there and I especially like their recipes.) I’ve made minimal changes to this recipe.
You will have to fuss a bit to make the pork medallions. However, you can prepare the dish a day ahead and do the final cooking the next day. Stick with the Dijon, as regular mustard doesn’t deliver the same subtle flavour. And, don’t forget the green grapes. They are just so good with the rich, creamy mustard sauce. Serve this with brown rice and steamed green beans, and get ready for the compliments.
Using a mallet or the edge of a heavy bottle, pound each piece of pork to flatten it slightly.
Combine flour, salt and pepper; dredge pork in flour mixture.
In large frying pan, heat butter and oil over medium heat.
Sauté pork for about 5 minutes each side or until golden on both sides. Do this in batches so that the meat is not crowded while it sautés.
In a shallow baking dish, arrange pork in a single layer. Cover with foil to keep warm.
MA’s Pork Medallions in Mustard Sauce
Preheat oven to 350º F.
For the meat:
2.5 lbs pork tenderloin
¼ cup flour
½ tsp salt
¼ tsp white pepper
2 tbsp butter
2 tbsp olive oil
For the meat:
2.5 lbs pork tenderloin
¼ cup flour
½ tsp salt
¼ tsp white pepper
2 tbsp butter
2 tbsp olive oil
For the sauce:
¼ cup butter
1 clove garlic, halved
¼ cup flour
¼ cup Dijon mustard
1 cup milk (I use skim)
½ cup dry white wine
½ tsp salt
½ tsp dried basil
½ cup light cream
For the garnish:
1 ½ cups seedless green grapes, washed and dried
1 clove garlic, halved
¼ cup flour
¼ cup Dijon mustard
1 cup milk (I use skim)
½ cup dry white wine
½ tsp salt
½ tsp dried basil
½ cup light cream
For the garnish:
1 ½ cups seedless green grapes, washed and dried
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| Making the medallions |
Cut pork tenderloin into ¾” thick slices.
Using a mallet or the edge of a heavy bottle, pound each piece of pork to flatten it slightly.
Combine flour, salt and pepper; dredge pork in flour mixture.
In large frying pan, heat butter and oil over medium heat.
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| Saute until golden |
Sauté pork for about 5 minutes each side or until golden on both sides. Do this in batches so that the meat is not crowded while it sautés.
In a shallow baking dish, arrange pork in a single layer. Cover with foil to keep warm.
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| Whisk together sauce ingredients |
In a saucepan, melt butter.
Cook garlic in butter for 2 minutes, and then remove garlic from pan.
Stir in flour to make a smooth paste.
Add mustard and stir with love until the mixture bubbles.
Cook garlic in butter for 2 minutes, and then remove garlic from pan.
Stir in flour to make a smooth paste.
Add mustard and stir with love until the mixture bubbles.
Whisk in milk, wine, salt and basil. Cook stirring constantly for about 1 minutes or until the mixture is bubbly and has thickened.
Remove from heat and whisk in the cream.
Pour sauce over pork.
(The recipe can be prepared ahead up to this point, then covered and refrigerated for up to 1 day. Add about 15 minutes baking time when you reheat it.)
Cover the baking dish with a lid or foil and cook for 25 to 30 minutes or until pork is tender.
Remove from heat and whisk in the cream.
Pour sauce over pork.
(The recipe can be prepared ahead up to this point, then covered and refrigerated for up to 1 day. Add about 15 minutes baking time when you reheat it.)
Cover the baking dish with a lid or foil and cook for 25 to 30 minutes or until pork is tender.
Transfer pork and sauce to a warm serving platter.
Garnish with green grapes and serve.
Makes 6 to 8 servings.
Garnish with green grapes and serve.
Makes 6 to 8 servings.
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