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Pan Fried Pork Medallions In a Butter Mustard Sauce

Last Modified: 09/10/10
First Published: 09/23/07
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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