Pork Medallions with Tarragon Cream Sauce
Tender thin pork loin medallions cooked in a savoury tarragon mustard cream sauce.
Servings 4
Calories 395kcal
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
- 1/2 cup Parsley Fresh, chopped
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.
- Serve topped with the sauce and garnished with parsley.
Notes
Serve with roasted Parisienne potatoes and Brussels sprouts. See below for more suggestions.