Imagine a dish so luxurious and flavorful that it transforms an ordinary dinner into a gourmet experience. Chef Mike's Medallions of Pork with Three Mustard Sauce is not just a recipe—it's a culinary adventure that combines perfectly seared pork with a rich, tangy sauce that will have your dinner guests begging for seconds. This restaurant-worthy dish is surprisingly simple to prepare, proving that you don't need professional training to create an extraordinary meal right in your own kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 pork medallions
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon yellow mustard
- 1/2 cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Remove pork medallions from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat pork medallions dry with paper towels to remove excess moisture, which helps achieve better browning.
- Season both sides of the medallions generously with salt and freshly ground black pepper.
- Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add a small amount of oil with a high smoke point, such as vegetable or grapeseed oil.
- Once the pan is hot, carefully place the seasoned pork medallions into the skillet. Cook for approximately 3-4 minutes on each side, or until a golden-brown crust forms and internal temperature reaches 145°F (63°C).
- Remove medallions from the pan and let them rest on a warm plate, tented with aluminum foil, to allow juices to redistribute.
- In the same skillet, reduce heat to medium and add Dijon, whole grain, and yellow mustards. Stir briefly to incorporate pan drippings.
- Pour in heavy cream, whisking continuously to create a smooth, creamy sauce. Simmer for 2-3 minutes until sauce thickens slightly.
- Taste sauce and adjust seasoning with additional salt and pepper if needed.
- Return pork medallions to the skillet, gently coating them with the three-mustard sauce.
- Plate the medallions, spooning extra sauce over the top. Serve immediately with your choice of side dishes like roasted vegetables or mashed potatoes.
Tips
- Temperature is Key: Always let your pork medallions sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Moisture Management: Pat the meat dry with paper towels to guarantee a beautiful golden-brown crust that seals in all the delicious juices.
- Pan Precision: Use a heavy-bottomed skillet or cast-iron pan for the most consistent heat and best searing results.
- Don't Overcrowd: Cook medallions in batches if necessary to maintain high pan temperature and achieve perfect browning.
- Invest in a Meat Thermometer: Cook pork to exactly 145°F (63°C) for tender, juicy results without drying out the meat.
- Resting is Crucial: Always let the meat rest after cooking to redistribute juices, ensuring each bite is succulent and flavorful.
- Sauce Technique: Whisk the mustard cream sauce continuously to prevent separation and achieve a smooth, luxurious texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 30g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 120mg
