Food & Drink Magazine

Easy Elegance ~ Seared Pork Medallions in a Dijon Mustard & Dill Sauce

By Weavethousandflavors

Pork Medallions in Dijon-Dill sauce-04
Some nights are just meant to be special - Birthdays, Valentine's Days, Anniversaries and then there are the just 'coz nights.

As parents we don't get enough of these - the just' 'coz nights and we should. Because taking the time off - nay making the time hopefully means that we talk and that means we air our thoughts, our differences which in turns means we're less crotchety as people which makes us less crotchety as 'better halves' which makes us less crotchety parents. Win-win.

So because it was Tuesday and for no other reason I decided to make these along with cheesy scalloped potatoes, a yam and rutabaga mash and caramel ice cream for dessert.

I set up the kiddies table next (and a good 5 ft away) from ours  and we sat on the grown up table along with a chilled bottle of wine and glowing candles. I even dabbed  on some Guerlain. And with Andrea Boccelli bellowing on the stereo we sat down to eat.

And despite the kids side glances and sniggering at the next table, it was nice.

Mr. Hubby even suggested that we do this monthly. I agree and we'll see how it goes.

But for now, a just 'coz night on a Tuesday is a good start.

Gather the ingredients for the pork medallions ~ 2 lbs pork tenderloin, 2 tbs salted butter, 1/2 tbs salt & 1/2 tsp ground black pepper.

Gather the ingredients for the Dijon Mustard & Dill sauce ~ 2 cups chicken stock - homemade or low sodium carton, 2 tbs butter, 1 large shallot, 3 tbs stone ground Dijon mustard, 2 tbs heavy cream, 2 tbs sour cream, 1/4 cup fresh dill leaves, 1 tsp salt & 1/2 tsp black ground pepper, 1 tsp cornstarch  & 1 tbs water (if needed)

Pork Medallions in Dijon-Dill sauce- Pork medallions collage

  • Place the pork tenderloins on a cutting board. Cut away any sharp tendons or fat. Cut into 1/2" thick circles and place on a flat plate. Press down with a kitchen paper towel to get rid of excess moisture.
  • Sprinkle half the salt and pepper on one side. Turn over the pork and repeat.
  • In a heavy bottom flat pan like a dutch oven (I am using my Emile Henry brazier for this) on high heat melt the butter. As soon as the bubbles subside, place the pork medallions in a single layer, not touching. Do not over crowd the pan or the pork will stew not sear. So do this in 2-3 batches if needed.
  • Use a timer and sear the pork medallions for 2-3* minutes and then turn over and sear for 2-3* minutes on the other side. The edges should have a nice golden brown sear.
  • Remove to a platter and set aside while you prepare the sauce.

*2 minutes will give you a moist, tender, slightly pink center on the pork

 

Dijon-Dill sauce collage

  • Peel the shallot, discard ends and skin. finely chop and set aside. Discard the stalks on the fresh dill and finely chop the leaves. Set aside.
  • In the same pan you used to sear the pork, on medium-high heat add 2 tbs butter and spread around with a whisk till melted. 
  • Add the shallots and saute for about 2-3 minutes until the shallots have softened and have a light brown hue.
  • Add the chicken stock and bring to a simmer. Add the Dijon mustard & whisk to combine. Simmer for about 10 minutes till some of the stock has evaporated and the sauce is slightly thickened.
  • Add the cream and sour cream and whisk till cream solids have dissolved. Add salt and pepper. Taste and adjust seasonings.
  • If the sauce is not as thick as you like, dissolve the cornstarch and water and pour into the sauce. Whisk & simmer for a minute or so until the sauce coats the back of a spoon.
  • Add the fresh dill, stir to combine and immediately take the pan off the heat.
  • Arrange the pork medallions on indiviual plates with the narrow tapered portions pointing inwards - about 5 medallions to a plate.
  • Drizzle the sauce over the medallions and serve immediately.

Pork Medallions in Dijon-Dill sauce-03

Incredibly tender, chucks of meat smothered in a sauce that celebrates every morsel of stone ground mustard in a sauce that is more light than cloyingly creamy and refreshing with each dilly bite. You'll join me licking the spoon clean - guaranteed.

 

Recipe for

Seared Pork Medallions in a Dijon Mustard & Dill Sauce

Adapted from a recipe card - 'Maille' products

~

Preparation time - 10 minutes

Cooking time - 20 minutes

Serves 4-6

Shopping list

Seared Pork medallions -

 2 lbs pork tenderloin

2 tbs salted butter

1/2 tbs salt

1/2 tsp ground black pepper.

Dijon Mustard & Dill sauce 

2 cups chicken stock - homemade or low sodium carton

2 tbs butter

1 large shallot

3 tbs stone ground Dijon mustard

2 tbs heavy cream

2 tbs sour cream

1/4 cup fresh dill leaves

1 tsp salt

1/2 tsp black ground pepper

1 tsp cornstarch  & 1 tbs water (if needed)

Method -

  1. Place the pork tenderloins on a cutting board. Cut away any sharp tendons or fat. Cut into 1/2" thick circles (cross-sections) and place on a flat plate. Press down with a kitchen paper towel on each side to get rid of excess moisture. Sprinkle half the salt and pepper on one side. Turn over the pork and repeat.
  2. Peel the shallot, discard ends and skin. finely chop and set aside. Discard the stalks on the fresh dill and finely chop the leaves. Set aside.
  3. In a heavy bottom flat pan like a dutch oven (I am using my Emile Henry brazier for this) on high heat melt the butter. As soon as the bubbles subside, place the pork medallions in a single layer, not touching. Do not over crowd the pan or the pork will stew not sear. So do this in 2-3 batches if needed.
  4. Use a timer and sear the pork medallions for 2-3* minutes and then turn over and sear for 2-3* minutes on the other side. The edges should have a nice golden brown sear.*2 minutes will give you a moist, tender, slightly pink center on the pork
  5. Remove to a platter and set aside while you prepare the sauce.
  6. In the same pan you used to sear the pork, on medium-high heat add 2 tbs butter and spread around with a whisk till melted. 
  7. Add the shallots and saute for about 2-3 minutes until the shallots have softened and have a light brown hue.
  8. Add the chicken stock and bring to a simmer. Add the Dijon mustard & whisk to combine. Simmer for about 10 minutes till some of the stock has evaporated and the sauce is slightly thickened.
  9. Add the cream and sour cream and whisk till cream solids have dissolved. Add salt and pepper. Taste and adjust seasonings.
  10. If the sauce is not as thick as you like, dissolve the cornstarch and water and pour into the sauce. Whisk & simmer for a minute or so until the sauce coats the back of a spoon.
  11. Add the fresh dill, stir to combine and immediately take the pan off the heat.
  12. Arrange the pork medallions on indiviual plates with the narrow tapered portions pointing inwards - about 5 medallions to a plate.
  13. Drizzle the sauce over the medallions.

Serve immediately.

Enjoy!


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