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Pan Fried Pork Medallions In a Butter Mustard Sauce

Fri Sep 10, 2010 11:03 am
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Comments: 2 Views: 4666
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Pan Fried Pork Medallions In Butter Mustard Sauce:

The best way to prepare a pork roast is to place the roast in a brine for at least 2 hours. We actually had the roast in a brine for 24 hours. Once we washed the brine off the meat we sliced the roast into 4 pieces and let them come to room temperature. That is a very important, and often overlooked step to preparing great meat dishes.

Start by heating up a cast-iron pan on medium heat. Then lightly oil the pork and place in the pan for about 4 minutes on each side to get a nice browning. Once the meat is done put the medallions aside to rest.

To begin building the sauce start to sautee half a large onion and whisk in the following ingredients.

Sauce Ingredients:

  • Couple Dashes Soy Sauce
  • Couple Dashes Worcestershire sauce
  • Fresh Ground Black Pepper
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons butter
  • ½ cup half and half
Once the sauce has thickened place the medallions back in the sauce and let cook for about 3-4 minutes on each side.

This excellent meal was also accompanied by Corn Fritters



Associated Glossary Terms & Concepts
Brine (Brining)
Comments
Tue May 20, 2008 7:02 pm
Name: Kim | Comment: Fabulous!!! 5 stars! This is something you would expect at a fine restaurant yet it was sooooo easy to prepare. I slowly smoked the medallions on the grill for the first stage of cooking, then finished them off in the sauce on the stove. Next time I'll double the sauce. My kids, ages 11, 9, and 6 all loved it too. I actually chose this recipe because it was Atkins friendly enough for my husband. Next time, I'll make this for company.

Tue May 20, 2008 7:05 pm
Name: Kim | Comment: P.S. I did not do the brine stage as, in the past, I've found it way too salty. Perhaps I should try it again someday... :-)

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