Pork Medallions in Dijon Cream Sauce
Tender pork medallions served with a tantalizing Dijon mustard cream sauce.
8 (4-ounce) boneless pork loin slices, trimmed
Kosher or sea salt and freshly ground pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped white or yellow onion
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy or whipping cream
2 tablespoons Dijon mustard
- Place pork between 2 sheets of wax paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.
- Heat oil and butter in a large skillet over medium-high heat and brown the medallions on both sides. Remove from skillet, reserving 1 tablespoon drippings in skillet. Set medallions aside.
- Saute the red pepper and onion in pan drippings over medium heat until tender. Stir in wine, broth and cream. Heat until reduced and thickened. Stir in the mustard and then add the medallions to the sauce to reheat. Season to taste with salt and pepper.
- Serve the pork medallions with the sauce spooned over top.
Makes 8 servings.