Pork Medallions with Grainy Mustard Sauce

By Gazelle

Ingredients

• 1 tbsp olive oil
• 1 lb pork tenderloin cut crosswise into 8 slices
• 1/2 tsp kosher salt divided
• pepper
• 1 1/2 tbsp whole-grain dijon mustard (such as Maille)
• 1 tbsp unsalted butter
• 1/2 cup chicken stock
• 1 tsp all-purpose flour

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Heat a large skillet over medium-high heat. Add oil to 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 desired degree of doneness. Remove pork from pan; keep warm.

2. Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits. Serve sauce over pork.