How to make it

  • Combine two tablespoons olive oil, horseradish mustard and two tablespoons Dijon.
  • Mix well to combine then using sharp boning knife remove silver skin from tenderloin.
  • Slice tenderloin into rounds then place between 2 pieces moistened waxed paper.
  • Using a meat mallet gently pound each slice to 1/4" thickness.
  • Place medallions in shallow dish and brush both sides with the mustard mixture.
  • Discard any remaining marinade.
  • Marinate refrigerated and covered at least one hour or up to four hours.
  • Remove from refrigerator and bring to room temperature.
  • In shallow dish combine flour, pepper, salt and paprika.
  • Coat each medallion with seasoned flour and shake off excess.
  • Heat 2 tablespoons butter and remaining oil in large skillet over medium high heat.
  • Add pieces of pork without crowding and cook 3 minutes turning once.
  • Remove from skillet reserving drippings in skillet.
  • Keep cooked medallions warm in low oven while cooking remaining pieces.
  • Remove second batch of pork and repeat process until all medallions are cooked.
  • Keep medallions then warm while preparing sauce.
  • Reduce heat under skillet to medium and add two tablespoons butter.
  • When melted add mushrooms, rosemary and garlic.
  • Cook stirring often until the mushrooms are tender about three minutes.
  • Add stock and scrape bottom of skillet with wooden spatula to release any browned bits.
  • Bring sauce to boil then reduce heat and simmer five minutes or until reduced by half.
  • Stir in remaining mustard, lemon peel and lemon juice then heat thoroughly.

Reviews & Comments 4

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  • fishtrippin 9 years ago
    MMMMM..... What else can I say?
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    " It was excellent "
    mark555 ate it and said...
    Sounds great! always on the lookout for a pork loin recipe!
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Yummy - sounds awesome!
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    " It was excellent "
    notyourmomma ate it and said...
    Mushrooms, mustard and medallions of pork, PARDON ME, why of course, this is wonderful.
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