PORK MEDALLIONS WITH MUSTARD-CHIVE SAUCE

By porklion

PORK MEDALLIONS WITH MUSTARD-CHIVE SAUCE

Yields: 6 Servings

Preparation Time: 30 min
Cooking Time: 20 min

Ingredients

• 2 tbsp (1/4 stick) butter, divided
• 2 tbsp olive oil, divided
• 2 cups chopped leeks
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 garlic cloves, minced
• 1/2 cup créme fraiche or sour cream
• 3 tbsp Dijon mustard
• 2 1lb. pork tenderloins, cut crosswise (6 slices each)
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh parsley

Preparation

Step 1

1. Melt 1 tbsp butter with 1 tbsp oil in large skillet over medium-high heat.

2. Add leeks and cook until beginning to turn golden, stirring frequently.

3. Stir in broth, wine and garlic.

4. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes.

5. Whisk in créme fraiche and mustard; set aside.

6. Melt 1 tbsp butter with 1 tbsp oil in another large skillet over medium-high heat.

7. Sprinkle pork with salt and pepper.

8. Sauté until browned and cooked, about 5 minutes per side.

9. Transfer pork to platter.

10. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes.

11. Stir in chopped chives and tarragon, season with salt and pepper.

12. Return pork to skillet.

13. Cook over medium heat just until warmed, stirring frequently, about 1 minute.

14. Transfer to platter, sprinkle with parsley and serve.