Description
Craving a quick, flavorful meal that feels gourmet but fits into a busy weeknight? The Pork Medallions in Mustard Sauce is your answer! This recipe features tender pork tenderloin slices seared to perfection and simmered in a tangy, savory mustard sauce with a hint of apple sweetness
Ingredients
To make Pork Medallions in Mustard Sauce for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this elegant dish:
- Reduced-Sodium Chicken Broth (½ cup): Forms a light, savory base for the sauce.
- Thawed Apple Juice Concentrate (2 tbsp): Adds a subtle, sweet-tart depth.
- Stone-Ground Mustard (4½ tsp): Brings bold, tangy flavor to the sauce.
- Pork Tenderloin (1 lb, cut into ½-inch slices): Tender, lean protein that’s the star of the dish.
- Salt (¼ tsp): Enhances the pork’s natural flavor.
- Pepper (¼ tsp): Adds a mild kick.
- Olive Oil (1 tbsp): Used for browning the pork.
- Garlic Cloves (2, minced): Provides aromatic, savory depth.
- Cornstarch (1 tsp): Thickens the sauce for a smooth texture.
- Cold Water (2 tbsp): Combines with cornstarch for thickening.
- Minced Fresh Parsley (1 tbsp): Adds a fresh, herbaceous finish.
Substitutions and Variations:
- Pork Tenderloin: Swap with boneless pork chops, chicken breast, or tofu for a vegetarian option.
- Apple Juice Concentrate: Replace with regular apple juice (reduce by simmering if needed) or white wine for a different flavor.
- Stone-Ground Mustard: Use Dijon mustard, whole-grain mustard, or a mix of mustard and honey for a sweeter twist.
- Chicken Broth: Substitute with vegetable broth or beef broth for a different depth.
- Add-Ons: Stir in sautéed mushrooms, onions, or a splash of cream for extra richness.
Why These Ingredients Matter: The pork provides lean protein, while the mustard and apple juice create a balanced, tangy-sweet sauce. The broth and parsley add lightness and freshness, making this a flavorful, nutrient-rich meal perfect for any occasion.
Instructions
Step 1: Prepare the Sauce Base
- In a small bowl, mix ½ cup reduced-sodium chicken broth, 2 tbsp thawed apple juice concentrate, and 4½ tsp stone-ground mustard until blended. Set aside.
Tip: Whisk thoroughly to ensure the mustard is fully incorporated for a smooth sauce.
Step 2: Prep and Brown the Pork
- Slice 1 lb pork tenderloin into ½-inch thick medallions (about 12 slices).
- Sprinkle both sides with ¼ tsp salt and ¼ tsp pepper.
- In a large nonstick skillet, heat 1 tbsp olive oil over medium-high heat.
- Add the pork medallions and brown for 2-3 minutes per side until golden. Remove to a plate and cover to keep warm.
Tip: Pat the pork dry before seasoning for a better sear, and avoid overcrowding the skillet for an even crust.
Step 3: Cook the Sauce
- In the same skillet, add 2 minced garlic cloves and cook, stirring, for 1 minute until fragrant.
- Pour in the broth-mustard mixture, stirring to loosen browned bits from the pan.
- Bring to a boil, then reduce heat and simmer, uncovered, for 6-8 minutes until the liquid is reduced to about â…“ cup.
Tip: Scrape up the browned bits for extra flavor, and simmer gently to avoid burning the sauce.
Step 4: Finish the Pork and Sauce
- Return the pork medallions to the skillet, along with any juices on the plate.
- Cover and cook over low heat for 3-4 minutes until the pork reaches 145°F internally (medium doneness).
- In a small bowl, mix 1 tsp cornstarch with 2 tbsp cold water until smooth.
- Stir the cornstarch mixture into the skillet, bring to a boil, and cook, stirring, for 2 minutes until the sauce thickens.
Tip: Stir the cornstarch slurry well to avoid lumps, and cook just until thickened for a glossy sauce.
Step 5: Serve
- Transfer the pork medallions to plates, spooning the mustard sauce over the top.
- Sprinkle with 1 tbsp minced fresh parsley.
- Serve hot.
Tip: Serve immediately to enjoy the tender pork and glossy sauce at their best.