Pork Medallions with Tarragon Cream Sauce

Hotel de Ville, Lyon, France

Hotel de Ville, Lyon, France

It could be argued that the key to French cuisine is mastering the art the “saucier”. The cook who prepares the sauces or “saucier” can turn drab into delicious with his skill of balancing and contrasting flavours in a sauce that compliments any dish. One sauce that combines some typically Lyonnaise ingredients, is the tarragon cream sauce that wonderfully accompanies these tender pork medallions.

Pork Medallions with Tarragon Cream Sauce
Serves 4
Tender thin pork loin medallions cooked in a savoury tarragon mustard cream sauce.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
395 calories
24 g
117 g
22 g
27 g
12 g
205 g
2643 g
2 g
0 g
7 g
Nutrition Facts
Serving Size
205g
Servings
4
Amount Per Serving
Calories 395
Calories from Fat 191
% Daily Value *
Total Fat 22g
33%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 117mg
39%
Sodium 2643mg
110%
Total Carbohydrates 24g
8%
Dietary Fiber 3g
12%
Sugars 2g
Protein 27g
Vitamin A
14%
Vitamin C
6%
Calcium
11%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pork tenderloin (about 1 lb)
  2. 8 mushrooms (average size white or coffee variety) sliced
  3. 3 tbsp butter
  4. 3 tbsp Dijon mustard
  5. 1 cup onion soup
  6. 2 tbsp tarragon
  7. ½ cup 10% cream
  8. Salt and Pepper
Instructions
  1. Cut pork into medallions about ¾ inch thick.
  2. With a meat mallet, pound each medallion between two pieces of plastic wrap until about ¼ inch even thickness.
  3. Place meat on a large platter and sprinkle with salt and pepper.
  4. Melt the butter in a large skillet at medium heat.
  5. Fry the pork for about two minutes per side. Since you don't want to overfill the pan, you'll need to fry the pork in batches.
  6. Set the cooked pork aside in a large dish with a lid and coat one side of it with the mustard.
  7. Once all the pork has been fried, add the mushrooms to the pan and stir fry for about a minute.
  8. Add the broth and tarragon and reduce a little (boiling for about two minutes).
  9. Add the cream, stir and bring to a simmer.
  10. Return the pork to the pan, stir to coat the pork with the sauce, cover and simmer to allow the pork to reheat.
Notes
  1. Serve with roasted Parisienne potatoes and Brussels sprouts.
beta
calories
395
fat
22g
protein
27g
carbs
24g
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