Pork Medallions with Mustard Gravy
This sauce was especially smooth and flavorful. It pairs so nicely with the mashed potatoes. Using pork tenderloin made the protein extra tender and moist. This was definitely a keeper. Consider garnishing the tenderloins and sauce with fresh chives or parsley.
Servings 4 servings
Ingredients
- 1 Tablespoon Olive Oil
- 1 lb. pork tenderloin cut crosswise in no more than 8 slices
- 1/2 teaspoon kosher salt divided
- 1/2 teaspoon ground pepper
- 1 1/2 Tablespoons whole grain Dijon mustard
- 1 Tablespoon unsalted butter
- 1/2 cup unsalted chicken stock I used broth
- 1 heaping teaspoon all-purpose flour
Instructions
- Heat a large skillet (do not use a non-stick skillet) to medium-high heat. Add olive oil to the pan; swirl to coat.
- Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add pork to pan; cook 3 minutes on each side or until the desired degree of doneness. I cook mine to about 140º. Remove pork from pan; keep warm. I placed mine on a platter, covered with aluminum foil, and placed in my oven on the lowest setting (175º).
- Reduce heat to medium under the skillet. Add mustard and butter to the pan, stirring until butter melts.
- Add stock and flour to pan, constantly stirring with a whisk. It is important to use a whisk so the flour will dissolve.
- Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon of pepper.
- Bring sauce to a boil. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits.
- Pour sauce over pork. Serve.