Pork Medallions A La Tarragon And Dijon
From sheba 16 years ago
- 5 minutes to make
- Serves 5
This dish is quick but fancy enough for company. I usually serve it over noodles or rice, a salad and green vegetable. Be careful not to overcook the pork or it can become tough.
Ingredients
- 1 ¼ lb pork tenderloin, cut into 1 ½ inch thick slices, flatten slightly with a rolling pin shopping list
- 1 tbsp. Dijon mustard shopping list
- 2 tbsp. butter shopping list
- 1/8 tsp. salt, or to taste shopping list
- 1 cup beef broth shopping list
- 1 ½ tsp. dried tarragon, crumbled shopping list
- ¾ cup light cream shopping list
- 1 tbsp. corn starch shopping list
- ¼ cup water shopping list
- ground pepper shopping list
How to make it
- Spread one side of meat slices with mustard. In a heavy skillet, melt butter over medium heat and add pork medallions, mustard side down. Sprinkle with salt. Reduce heat to low and cook for 5 minutes on each side or until no longer pink. Remove meat to a heated serving dish.
- Add beef broth and tarragon to pan drippings, stirring to scrape up brown bits. Simmer for 2 minutes or until about half the liquid remains. Add cream and simmer, stirring, until sauce is slightly thickened. Combine cornstarch and water and add slowly to pan. Season with pepper and pour over medallions.
People Who Like This Dish 4
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" It was excellent "