Pork Medallions in Mustard-Green Peppercorn Cream Sauce

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Creative Pan Sauces

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
25 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 tablespoon vegetable oil
8 (4-ounce) pork medallions
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons unsalted butter, cut into pieces
1/4 cup minced shallots
1 teaspoon minced garlic
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon drained and crushed green peppercorns
Matchstick potatoes, recipe follows
2 tablespoons minced fresh parsley, garnish

Directions

In a large, heavy skillet, heat the oil over medium-high heat. Season both sides of the pork lightly with the salt and pepper. Add the medallions to the pan and cook for 2 1/2 minutes on the first side and 2 minutes on the second side. Transfer to a large plate and cover to keep warm.

Add 1 tablespoon of butter to the skillet, and when foamy, add the shallots and garlic. Cook, stirring, until soft, 1 minute. Add the white wine and simmer until reduced to 3 tablespoons, about 4 minutes. Add the cream, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce the heat to medium and add the mustard, whisking to incorporate. Add the remaining tablespoon of butter, whisking to incorporate. Stir in the green peppercorns. Return the pork medallions and any accumulated juices to the pan and cook until the meat is just warmed through, about 30 seconds.

To serve, divide the potatoes among the 4 plates. Arrange 2 medallions on each plate and top with sauce. Garnish each serving with parsley and serve.

Matchstick Potatoes:

1/2 pound baking potatoes, like russets, peeled
1/2 pound sweet potatoes, peeled
Salt

Preheat a fryer to 365 degrees F.

Using a mandolin, cut the potatoes into thin matchsticks. Fry separately, in batches, until golden brown and crispy, about 4 minutes. Remove from the oil and drain on paper towels. Season with salt.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Chicken Club Roulades with White Wine-Mustard Cream Sauce

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 10

View all 10 Pork Collections

Comments & Reviews

recipe Pork Medallions in Mustard-Green Peppercorn Cream Sauce
Paula Port ST Joe, FL 02-11-2008
Flag

Awesome Dish
Rated: 5 stars out of 5

I wanted to try something different with pork tenderloin. When I read the reviews of this and realized I had all of the... ingredients, I gave it a try. I did not change a thing, made it exactly as printed. The recipe did not say whether to pound the medallions but I did, and they were about 1/2 inch thick. I cannot say enough about the sauce. It was thick and clung beautifully to the pork. There was not an abundance of it though. I simply had a baked sweet potato as a side dish. The combination of flavors was perfect. This is going to be a regular, and an easy dish for entertaining.Read more
recipe Pork Medallions in Mustard-Green Peppercorn Cream Sauce
laura taylors, SC 08-04-2007
Flag

A family winner
Rated: 5 stars out of 5

My particular eaters loved the taste and I loved the ease.
recipe Pork Medallions in Mustard-Green Peppercorn Cream Sauce
Anonymous 10-04-2006
Flag

Expat in the Netherlands
Rated: 4 stars out of 5

This was a nice, easy and tasty recipe. I followed the recipe as is, except for adding some of Emeril's BAM to the medallions... before browning. It made for a quick dinner entree, that satified my family and I will make again. Thank you Emeril for a nice recipe.Read more
recipe Pork Medallions in Mustard-Green Peppercorn Cream Sauce
Anonymous 08-25-2005
Flag

Really good and Really easy!
Rated: 5 stars out of 5

This was a very good pork recipe. The pan sauce made the dish. I will make again and add mushrooms next time. Yummy!
recipe Pork Medallions in Mustard-Green Peppercorn Cream Sauce
TERESA Austin, TX 02-23-2005
Flag

Easy and Elegant!
Rated: 5 stars out of 5

This is such an easy and delicious recipe. Pork tenderloin is a favorite in our house so new recipes are always welcome. ... This one has definately become the most requested. The combination of the mustard and green peppercorns in the sauce is excellent and I highly recommend making this for a dinner party. All my friends begged me for the recipe. The presentation is beautiful and makes you look like you worked for hours! Emeril, you soooo rock!Read more
recipe Pork Medallions in Mustard-Green Peppercorn Cream Sauce
Anonymous 01-14-2005
Flag

Very Tasty
Rated: 4 stars out of 5

I enjoyed this meal. It turned out just as I expected.