Pork Medallions in Beer and Mustard Recipe
Pork Medallions in Beer and Mustard Recipes
1/4 to 1/2 cup
flour for dusting
salt and pepper
If your tenderloin is whole, slice it
on the diagonal into thin medallions.
Dust generously with flour and
sprinkle with salt and pepper.
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.
Pour in the beer, blend in the
mustard, and add the thyme.
Reduce the heat and simmer for 8-10
Add the cream and generously season
with salt and lots of black pepper.
Simmer another 5 minutes and serve.
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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