PORK MEDALLIONS WITH MUSTARD CREAM SAUCE

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Pork Medallions with Mustard Cream Sauce image

Categories     Food Processor     Mustard     Pork     Sauté     Walnut     Spring     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

2 1-pound boneless pork tenderloins, each cut crosswise into 4 equal pieces
3 1/2 cups fresh breadcrumbs made from French bread
1 cup chopped walnuts
1/3 cup chopped fresh parsley
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup (or more) vegetable oil
Mustard Cream Sauce
Red Cabbage with Raspberries, Onions and Apples

Steps:

  • Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture.
  • Heat 1/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until just cooked through, adding more oil to skillet between batches if necessary, about 2 minutes per side. Transfer to platter. Serve with mustard sauce and cabbage.

Ssimbwa Moses
moses-ssimbwa@hotmail.co.uk

This dish is not for the faint of heart, but it is definitely worth trying.


PJ Stewart
s.pj@hotmail.fr

I would recommend this recipe to others, but I would suggest making a few changes to the sauce.


Slengor
slengor94@gmail.com

Overall, this is a good recipe, but it could be improved with a few tweaks.


Sunny Jahangir
sunnyj35@yahoo.com

The recipe was easy to follow, but it took longer than I expected to make.


Sinenkosi Hlophe
sinenkosi.h@gmail.com

I had a hard time finding pork medallions at my local grocery store.


Lwebuga Fred
fred88@yahoo.com

The pork medallions were a little dry, but the sauce was delicious.


Ayesha Chaudhary
c.a49@aol.com

This dish is perfect for a special occasion dinner.


Carolyn Rutendo
carolyn-r@hotmail.com

I added a few extra ingredients to the sauce, such as Dijon mustard and white wine, and it turned out even better.


Rabia Ishtiaq
ishtiaq-rabia@gmail.com

I followed the recipe exactly and the dish turned out great.


ShanU KojA
s_k13@gmail.com

This dish is definitely a keeper. I will be making it again and again.


Bavna Islam
b_islam@hotmail.fr

The pork medallions were cooked perfectly and the mustard cream sauce was divine.


Magaji Mijinyawa
magaji79@hotmail.fr

I made this dish last night and it was a hit! My family loved it.


Teresa Swanson
teresa95@gmail.com

Pork medallions with mustard cream sauce is a classic dish that is enjoyed by people of all ages. The pork is tender and juicy, while the sauce is creamy and flavorful.