Recipe
Pork Medallions With Port Wine And Mustard Sauce Recipe
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Chef2 / All my dishes 1 year, 8 months ago
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.
Prep:20m Cook:25m Servings:8
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 Chef2 |
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Ingredients
- Pork Medallions with Port Wine & Mustard Sauce
- Port Wine & Mustard Sauce
- 1 c. Port wine
- 1/4 c. dijon mustard
- 3/4 - 1 c. beef stock
- 1/4 c. brown sugar or less
- 1 TBS. butter
- Pan drippings
- 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.
Directions
- 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.
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divaliscious 1 year, 8 months ago said:
I have got to get me some port wine - I so miss it when making sauces - and it really does so much more to the dish then simply red wine! Your dish here sounds fantastic - it's a winner for sure!
minitindel 1 year, 8 months ago said:
You got my 5 thanks
vino4dino 1 year, 8 months ago said:
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.
jenniferbyrdez 1 year, 8 months ago said:
My mouth is watering. Perfect. Thank you Chef.