Aquick weeknight dinner and a gourmet meal don’t have to be polar opposites, and this week’s recipe for Pork Medallions with Mustard and Sage proves my premise. Pork tenderloin sliced, sauteed and served with a creamy herb-infused sauce is company-worthy fare that comes together in about 15 minutes.
The recipe starts with one pork tenderloin, which is half of a package you’ll usually find at the supermarket. Freeze the remaining tenderloin for another time.
If you want to save time in preparation, ask the butcher to remove the silver skin from the tenderloins; otherwise, you’ll need to use a sharp knife to remove this membrane, which becomes tough when cooked.
The tenderloin is then sliced into 1-inch pieces that are pounded into thin cutlets.
I like to place a piece of tenderloin between two sheets of plastic wrap and pound it with a meat mallet. You also can use the bottom of a small saucepan or a saute pan to pound the tenderloin pieces out.
The cutlets are browned in butter and olive oil and are then removed from the skillet.
The last step is creating a simple pan sauce of garlic, fresh sage, white wine, Dijon mustard, lemon juice and cream. If you have a rosemary bush in your backyard, you can substitute chopped fresh rosemary for the fresh sage.
Serve with a steamed green vegetable and linguine or white rice.
PORK MEDALLIONS WITH MUSTARD AND SAGE
1 tablespoon butter
1 tablespoon olive oil
1 pork tenderloin, cut into ¾-inch medallions
Salt and freshly ground black pepper
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 teaspoon minced garlic, about 1 clove
½ cup white wine
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons cream
Heat the butter and olive oil in a saute pan until butter melts and sizzles. Sprinkle the pork medallions with salt and pepper and add to the skillet, cooking for about 2 minutes, until golden brown. Turn over the medallions and cook for 2-3 minutes more, until pork has reached your preferred level of doneness.
Remove the medallions from the saute pan and set aside. Add the sage and garlic to the drippings in the pan and saute for 1 minute. Stir in the white wine, using a wooden spoon to loosen browned bits from the bottom of the pan. Whisk in the mustard, lemon juice and cream, season with salt and pepper, and simmer until slightly reduced, about 4 minutes. Return the cutlets to the sauce and serve.
Makes about 3 servings.