A delightful dish featuring tender pork medallions in a creamy Dijon mustard sauce.
Slice the pork tenderloin into medallions about 1/2 inch thick.
Ensure even slicing for consistent cooking.
Dredge the pork medallions in the flour, coating them lightly.
Shake off excess flour to prevent clumping.
Melt the butter in a skillet over medium-high heat.
Use a non-stick skillet for easier cleanup.
Cook the pork medallions in the butter until golden brown on each side, about 3-4 minutes per side. Remove and keep warm.
Avoid overcrowding the skillet for even browning.
Add the vinegar and crushed peppercorns to the skillet. Cook until reduced by half.
Scrape the skillet to incorporate flavorful bits into the sauce.
Stir in the heavy cream and cook until the sauce thickens, about 10 minutes.
Stir constantly to prevent the cream from curdling.
Mix in the Dijon mustard and remove from heat.
Adjust seasoning to taste before serving.
Serve the pork medallions topped with the warm sauce.
Garnish with fresh herbs for added color and flavor.
Nutze unsere App für das beste Erlebnis
