Elegant Pork Medallions with Creamy Mustard-Chive Sauce
This exquisite dish of Pork Medallions with a creamy mustard-chive sauce is not only a showstopper for dinner parties but also deceptively easy to prepare. The leeks provide a sweet, tender base that perfectly complements the savory pork, while the sauce is a harmonious blend of tangy Dijon mustard, rich sour cream, and fresh chives, creating a flavor profile that is truly unforgettable. Serve this dish with a glass of Shiraz or Syrah for the ultimate culinary experience.
6
Servings
400
Calories
10
Ingredients
Ingredients
Butter
2 tablespoons (divided)
Olive oil
2 tablespoons (divided)
Leeks
2 cups (chopped (white and pale green parts only, about 2 medium))
Low sodium chicken broth
1 cup (none)
Dry white wine
1/2 cup (none)
Garlic
2 cloves (minced)
Sour cream or creme fraiche
1/2 cup (none)
Whole grain Dijon mustard
3 tablespoons (none)
Pork tenderloin
2 (1 lb each) (cut crosswise into 6 slices)
Fresh chives
3 tablespoons (chopped, divided)
Instructions
1
In a large skillet over medium-high heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil together.
2
Add chopped leeks to the skillet and sauté until they begin to turn golden, stirring frequently, about 5 minutes.
3
Pour in the chicken broth, dry white wine, and minced garlic. Bring the mixture to a boil and allow it to reduce to about 1 2/3 cups, which should take around 4 minutes.
4
Whisk in the sour cream and whole grain Dijon mustard until well blended. (This sauce can be prepared up to 2 hours ahead of time; let it stand at room temperature.)
5
In another large skillet, melt the remaining 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
6
Season the pork medallions with salt and pepper on both sides. Sauté them in the skillet until they are nicely browned and cooked through, approximately 3-5 minutes per side.
7
Once the pork is cooked, transfer it to a serving platter and set aside.
8
Add the prepared sauce to the skillet, scraping up any browned bits from the bottom. Simmer the sauce over medium heat for about 2 minutes until it thickens slightly, then stir in the chopped chives.
9
Taste the sauce and adjust seasoning with salt and pepper if desired.
10
Return the pork medallions to the skillet, cover, and cook over medium heat for another 2-3 minutes until just warmed through, stirring gently to coat them with the sauce.
11
Garnish with additional chopped chives before serving.
Nutrition Information
20g
Fat
17g
Carbs
30g
Protein
1.67g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Elegant Pork Medallions recipe?
The main protein used is pork tenderloin, specifically two 1-pound tenderloins cut crosswise into medallions.
How many servings does this pork dish provide?
This recipe yields approximately 6 servings.
What is the calorie count per serving?
Each serving contains 400 calories.
What type of mustard is required for the sauce?
The recipe calls for 3 tablespoons of whole grain Dijon mustard.
Can the mustard-chive sauce be prepared in advance?
Yes, the sauce can be prepared up to 2 hours ahead of time and kept at room temperature.
What are the nutritional values for fat and protein?
Each serving contains 20g of fat and 30g of protein.
Which part of the leeks should be used?
Only the white and pale green parts of the leeks should be used, totaling about 2 cups chopped.
What wine is recommended to serve with this meal?
It is recommended to serve this dish with a glass of Shiraz or Syrah.
What kind of wine is used for cooking the sauce?
The recipe requires 1/2 cup of dry white wine.
What is the carbohydrate and fiber content?
Each serving has 17g of carbohydrates and 1.67g of fiber.
How much garlic is needed?
Two cloves of minced garlic are needed for the sauce.
What can be substituted for sour cream?
Creme fraiche can be used as a substitute for sour cream in this recipe.
How long should the leeks be sautéed?
The leeks should be sautéed for about 5 minutes until they begin to turn golden.
What is the reduction target for the broth and wine mixture?
The mixture should be reduced to about 1 2/3 cups, which takes roughly 4 minutes.
How long do the pork medallions take to cook?
The pork medallions should be sautéed for approximately 3-5 minutes per side until browned and cooked through.
How much chicken broth is required?
The recipe uses 1 cup of low sodium chicken broth.
How many ingredients are in this recipe?
There are 10 main ingredients in this recipe.
How is the pork seasoned?
The pork medallions are seasoned with salt and pepper on both sides.
What is the final step before serving?
The dish is garnished with additional chopped fresh chives before serving.
How much butter and oil are used in total?
A total of 2 tablespoons of butter and 2 tablespoons of olive oil are used, divided throughout the cooking process.
What happens to the browned bits in the skillet?
The prepared sauce is added to the skillet to scrape up any browned bits from the bottom for extra flavor.
How long do you warm the pork in the sauce?
The pork is returned to the skillet to cook for another 2-3 minutes until warmed through.
What type of skillet heat is recommended?
Medium-high heat is recommended for sautéing, and medium heat is used for simmering the sauce.
How much fresh chives are needed?
The recipe calls for 3 tablespoons of chopped fresh chives, divided.
What is the flavor profile of the sauce?
The sauce is a harmonious blend of tangy Dijon mustard, rich sour cream, and fresh chives.
What category does this recipe fall under?
This recipe is categorized under Pork.
Is this dish suitable for special occasions?
Yes, it is described as an exquisite showstopper perfect for dinner parties.
How do you ensure the sauce is well blended?
You should whisk in the sour cream and whole grain Dijon mustard until the mixture is well blended.
What is the total amount of pork tenderloin used?
The recipe uses 2 pounds of pork tenderloin total.
What should be done if the sauce needs more flavor?
After simmering, you should taste the sauce and adjust the seasoning with salt and pepper as desired.