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Pork Medallions in Mustard-Green Peppercorn Cream Sauce Recipe

Pork Medallions in Mustard-Green Peppercorn Cream Sauce

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Creative Pan Sauces

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on April 30, 2011

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    My first time out on this one - AWESOME! I didn't have heavy cream so I used half-n-half. Even though the sauce separated a little, it was yummy. Good recipe for dinner guests!

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  • on November 18, 2010

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    I rated this recipe 4 star but I'm sure that my problem was something that I did wrong! When I added the cream, it curdled. Could it have been that the wine sauce was to hot when I added the cream? I also substituted oilive oil for veg. oil. Could these be the reasons for the curdling? I will try this again as we enjoyed the results even with my mistakes.

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  • on May 26, 2010

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    The dish was delicious. The sauce was creamy, flavorful and even better, easy and quick to make. The only suggestion I would make is to reduce the recommended 2 tablespoons of dijon mustard to only 1 tablespoon. Other family members felt the mustard overpowered the rest of the flavors. Additionally, I added a mix of assorted mushrooms, quickly sauteed and added at the end, along with the pork. It is a sauce that can easily be used with other meats, when you're looking for a cream-based type sauce. I have added this recipe to my collected for future reference.

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  • on February 11, 2008

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    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.

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  • on August 04, 2007

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    My particular eaters loved the taste and I loved the ease.

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  • on October 04, 2006

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    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.

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  • on August 25, 2005

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    This was a very good pork recipe. The pan sauce made the dish. I will make again and add mushrooms next time. Yummy!

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  • on February 23, 2005

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    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!

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  • on January 14, 2005

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

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  • on September 10, 2004

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    I had just made and eaten <burp> this recipe and was pleasantly surprised that neither the mustard or the cream was overpowering-they complemented one another well. Add to that the subtle yet distinguishable flavors of the green peppercorns and shallots, and you have one easy to prepare and tasty pork main dish. Well done!

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