Tangy Pork Medallions


Tangy Pork Medallions

Tangy Pork Medallions
15 Min

This is one dish that really cuts the mustard! Our Tangy Pork Medallions cook up nice and brown in a hot skillet before getting topped with a little cream and one star ingredient; Dijon mustard! You'll love the tang and taste!

What You'll Need

  • 1 (1-pound) pork tenderloin
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup half-and-half
  • 2 tablespoons Dijon mustard
  • 3 scallions, sliced

What to Do

  1. Cut pork into 1-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle pork with 1/4 teaspoon salt and the pepper.
  2.  In a large nonstick skillet over medium-high heat, heat oil until hot. Cook half the pork medallions 2 minutes on each side, or until browned. Remove pork from skillet; set aside and keep warm. Repeat with remaining pork.
  3. Reduce heat to low. Add half-and-half to skillet; stir constantly, scraping particles that cling to bottom. Stir in mustard, scallions, and remaining salt. Return pork to skillet; cover and cook 2 minutes, turning to coat with sauce. Serve immediately.



To lap up every drop of the luscious mustard sauce, we recommend serving these tender pork medallions over rice. And how about topping off your meal with a comforting bowl of our creamy rice pudding? Yummy!

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