Pork medallions in mustard sauce

Pork medallions with mustard sauce is a classic dish.  In this version, the pork is fried and a whole loin join and the sliced into medallions.  This sauce is an integral sauce; that is, it is made using the cooking juices of the joint.  It contains two mustards, a Dijon mustard and a whole grain mustard.

Preparation Time: 10 Mins

Cooking Time: 55 Mins

Total Time: 65 Mins

Ingredients

For 4 servings…

800 gms          Pork  - loin - skinned and boned

                     Pepper      

                     Salt          

1 tbs               Olive oil    

For the sauce

1                    Shallot  - chopped finely         

50 ml              Calvados   

1 tbs               Mustard  - Dijon      

1 tbs               Mustard  - whole grain

200 ml             Crème fraîche          

1 pinch            Salt          

                     Lemon juice            

1 tbs               Chives  - chopped    

1 tbs               Tarragon  - chopped 

Method

To cook the pork…

Season the pork all over.

Heat the oil in a large frying pan and cook the pork slowly over a low heat for 40 minutes.  Turn it every few minutes so it browns all over.  Then lift out the meat and place it in a warm place to rest hile the sauce is made.

To make the sauce…

Place the pan back on the heat and add the shallot to the meat cooking juices.  When the shallot starts to caramelise, add the calvados and flame the pan.  When the flames have died down, stir in the mustards, crème fraiche and a pinch of salt.

Keep cooking while continuously stirring to reduce the contents of the pan until the sauce has slightly thickened.  Check the seasoning and add a few drops of lemon juice to taste.

To finish the dish…

When the sauce is ready, slice the rested loin of pork into medallions and add the slices to the pan with the sauce.  Gently warm the pork through, turning the medallions over to coat evenly.  Add the chopped chives and tarragon.  Serve.

Variations

If Calvados is not available then use brandy.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Côtes du Luberon

     Crozes Hermitage

     Lirac