Categories
French Main Course Recipes

Pork Medallions with Tarragon Cream Sauce

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

Tender thin pork loin medallions cooked in a savoury tarragon mustard cream sauce.
Prep Time20 mins
Cook Time20 mins
Servings: 4
Calories: 395kcal
Author: Kevin Lamoureux

Ingredients

  • 1 pork tenderloin about 1 lb
  • 8 mushrooms average size white or coffee variety sliced
  • 3 tbsp butter
  • 3 tbsp Dijon mustard
  • 1 cup onion soup
  • 2 tbsp tarragon
  • ½ cup 10% cream
  • Salt and Pepper

Instructions

  • Cut pork into medallions about ¾ inch thick.
  • With a meat mallet, pound each medallion between two pieces of plastic wrap until about ¼ inch even thickness.
  • Place meat on a large platter and sprinkle with salt and pepper.
  • Melt the butter in a large skillet at medium heat.
  • 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.
  • Set the cooked pork aside in a large dish with a lid and coat one side of it with the mustard.
  • Once all the pork has been fried, add the mushrooms to the pan and stir fry for about a minute.
  • Add the broth and tarragon and reduce a little (boiling for about two minutes).
  • Add the cream, stir and bring to a simmer.
  • Return the pork to the pan, stir to coat the pork with the sauce, cover and simmer to allow the pork to reheat.

Notes

Serve with roasted Parisienne potatoes and Brussels sprouts.

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.