Pork Medallions with Charcuterie Sauce

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 12 slices pork tenderloin, each 1/2-inch thick
  • Extra-virgin olive oil, for liberal drizzling
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons butter
  • 2 shallots, finely chopped
  • 3 tablespoons flour
  • A splash sherry or white wine
  • 2 cups chicken stock
  • 2 tablespoons grainy mustard
  • 12 cornichons, halved or thinly sliced
  • Sliced baguette, for serving
Directions
  • Drizzle the pork with extra-virgin olive oil and season with salt and pepper. Heat a skillet over medium-high heat and cook the pork in 2 batches, about 2 to 3 minutes per side. Arrange the pork on a platter and cover with foil to keep warm.

  • Reduce heat under the pan and add the butter to melt. Add the shallots, season with salt and lots of coarse pepper, and cook for 2 to 3 minutes. Sprinkle in the flour and stir 1 minute. Add a generous splash of sherry, and then whisk in the stock and thicken. Stir in the mustard and cornichons.

  • Serve 3 medallions on each plate with lots of sauce, with bread alongside.


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