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Nutrition Facts
Serving Size 1 (278g) Recipe makes 6 servings
Calories 368
Calories from Fat 189		(51%)
Amount Per Serving		%DV
	Total Fat 21.1g	32%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 9.4g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 118mg		39%
Sodium 214mg		8%
Potassium 693mg		19%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 0.8g	3%
	Sugars 1.7g
Protein 33.4g		66%
detailed view... how is this calculated?

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Pork Medallions With Mustard-Chive Sauce

Recipe #103890 | 50 min | 20 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: DDW
Nov 11, 2004

We just made this for a dinner party and it was easy to make and tasted delicious. The sauce is to die for in my opinion. The original recipe comes from the Oct '04 BonAppetit. As an FYI they recommended Shiraz or Shyrah with this dish.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons butter, divided
2 tablespoons olive oil, divided
2 cups chopped leeks (white and pale green parts only, about 2 med.)
1 cup low sodium chicken broth
1/2 cup dry white wine
2 cloves garlic, minced
1/2 cup sour cream or creme fraiche
3 tablespoons whole grain Dijon mustard
2 (1 lb) pork tenderloins, each cut crosswise into 6 slices
3 tablespoons chopped fresh chives, divided

Directions

1
Sauce.
2
Melt 1T butter with 1T olive oil in large skillet over med-high heat.
3
Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes.
4
Stir in broth, wine and garlic.
5
Boil until mixture has reduced to 1 2/3 cups, about 4 minutes.
6
Whisk in sour cream and mustard.
7
(The sauce can be made 2 hours ahead. Let stand at room temperature.).
8
Meat.
9
Melt 1T butter with 1T oil in another large skillet over med-high heat.
10
Sprinkle pork with salt and pepper.
11
Saute until browned and cooked.
12
Transfer pork to platter.
13
Add sauce to skillet, simmer sauce over med.
14
heat until slighly thickened, scraping up any browned bits, about 2 minutes.
15
Stir in chopped chives.
16
Season with salt and pepper if needed.
17
Return pork to skillet.
18
Cover and cook over med.
19
heat until just rewarmed,stirring frequently.
20
Sprinkle with additional chives and serve.

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Featured Reviews for This Recipe

From: Sauce Lover

On Mar 12, 2009

Very easy to prepare with delicious results!Really special sauce, can use pork tenderloin as directed and also would be great on chicken too. I've made this numerous times and I always add minced shallots along with the garlic for more flavor. I also use more garlic than called for. Restaurant worthy and very, very simple to prepare. I usually saute the pork in one skillet and make the sauce in another. Then I add the cooked pork to the finished sauce and simmer in on low for a few minutes. Xllnt.

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From: Wobin

On Nov 19, 2008

The onion sauce was to die for. I didnt feel like running to the store again to make this so I improvised a little with what I had. I halfed the recipe to feed me and hubby. I used regular onions instead of leeks (sauteed them a little bit longer). I also used Greek Yoghurt instead of the sour cream because its all I had. Twards the end I added a little parsley just to put some green in there because I did not have chives. Even with my modifications we had a lovely, filling and comforting dinner. Thank you DDW!

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From: D-trout

On Nov 12, 2008

What a great way to serve pork! I used this recipe as a meal for my in-laws. Boy were they impressed. I will make this again.

2 people found this review helpful

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From: KPD

On Mar 3, 2009

really flavorful recipe! i'm always looking for new ways to do pork and this is a keeper. the sauce is fantastic! my only changes were to cut the recipe in half, double the garlic and add a little regular dijon along with the whole grain. thanks for sharing, DDW!

1 person found this review helpful

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