Pork Medallions With Port Wine And Mustard Sauce
From chef2 17 years ago
- 25 minutes to make
- Serves 8
The first thing you'll notice when you taste is it's sweetness, but then you'll taste the mustard's tang and the port wine is very nice in the background.
Ingredients
- pork Medallions with port wine & mustard Sauce shopping list
- port wine & mustard Sauce shopping list
- 1 c. port wine shopping list
- 1/4 c. Dijon mustard shopping list
- 3/4 - 1 c. beef stock shopping list
- 1/4 c. brown sugar or less shopping list
- 1 TBS. butter shopping list
- pan drippings shopping list
- After you've roasted your pork (I roasted mine in the same skillet I used to sear it in and then carefully made the sauce in the same skillet - keeping a thick kitchen towel over the handle at all times to remind my dork arse that it was searing hot) remove it to a dish and cover with foil to keep warm. In the skillet add the 1 c. of port wine sauce, stirring with a wooden spoon or spatula to lift off the lil brown bits of goodness. Simmer the wine until it reduces by half. shopping list
- Add the mustard and about 1/2 c. of beef broth and continue to simmer until this has reduced by 1/2. Finally add the brown sugar and more broth depending on how thick you want the sauce to be. I don't think I added much more the second time - maybe a 1/4 cup or so? Anyhoo, simmer this slowly until you've reached the consistency you'd like then add the butter and stir until your sauce becomes silky. Drizzle over medallions and serve. shopping list
How to make it
- After you've roasted your pork (I roasted mine in the same skillet I used to sear it in and then carefully made the sauce in the same skillet - keeping a thick kitchen towel over the handle at all times to remind my dork arse that it was searing hot) remove it to a dish and cover with foil to keep warm. In the skillet add the 1 c. of port wine sauce, stirring with a wooden spoon or spatula to lift off the lil brown bits of goodness. Simmer the wine until it reduces by half.
- Add the mustard and about 1/2 c. of beef broth and continue to simmer until this has reduced by 1/2. Finally add the brown sugar and more broth depending on how thick you want the sauce to be. I don't think I added much more the second time - maybe a 1/4 cup or so? Anyhoo, simmer this slowly until you've reached the consistency you'd like then add the butter and stir until your sauce becomes silky. Drizzle over medallions and serve.
The Rating
Reviewed by 4 people-
you got my 5 thanks
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This sounds very good. I like the way you use the roasting pan to prepare your sauce in. I'll have to remember this recipe the next time I pull my pork out of the freezer.
vino4dino
in Baltimore loved it
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My mouth is watering. Perfect. Thank you Chef.
jenniferbyrdez
in kenner loved it
Reviews & Comments 4
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