Pork Medallions in Beer and Mustard Recipe



Pork Medallions in Beer and Mustard Recipes

Ingredients :

1.5 pounds

2-3 tablespoons

1 cup

2 tablespoons

1/2 teaspoon

1/4 to 1/2 cup

pork tenderloin

olive oil

full-bodied beer

Dijon mustard

dried thyme

light cream

flour for dusting

salt and pepper

Method :
  1. If your tenderloin is whole, slice it on the diagonal into thin medallions.

  2. Dust generously with flour and sprinkle with salt and pepper.

  3. In a large nonstick skillet, heat the olive oil over high heat and quickly sauté all the medallions, turning them, for 3-4 minutes until they are well browned.

  4. Pour in the beer, blend in the mustard, and add the thyme.

  5. Reduce the heat and simmer for 8-10 minutes.

  6. Add the cream and generously season with salt and lots of black pepper.

  7. Simmer another 5 minutes and serve.

Serves 4

Note : If you can find pork already cut into medallions, buy them, or ask the butcher to slice the pork tenderloin into medallions for you. Use a good, full-bodied beer such as Samuel Adams Boston Ale.


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