Pork Medallions with Mustard Sauce

Posted on by June 28, 2013

Pork Medallions with Mustard Sauce

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Serves 4
Inspiration Best of Bridge - A Year of the Best

Ingredients

  • 1/8 Tsp hot pepper flakes
  • 1/4 cup cold butter
  • 2 Tbsp chopped chives

Marinade

  • 1 Large (1kg/2 lb) pork tenderloin
  • 1/3 cup water
  • 1/3 cup red wine
  • 2 Tbsp Dijon or your favourite good mustard
  • 1 Tbsp lemon juice
  • 2 Cloves garlic (grated or minced)
  • 1 Tsp cumin
  • 2 Tsp Worcestershire sauce
  • 1/4 Tsp salt
  • freshly ground pepper

Directions

Cut pork into 8 equal slices. Place slices in a single layer in a shallow baking dish.
In a small bowl, mix together marinade ingredients
Pour marinade over meat, cover and refrigerate for at least 2 hours.
Pork Medallions with Mustard Sauce
Remove pork slices from marinade. Heat the barbecue to medium high.
Pour the marinade into a small saucepan and bring to a boil over high heat. Boil marinade until reduced by half. Turn heat down to low and swirl in butter a little at a time. Do not boil.
Place the pork slices on the barbecue and grill over high heat about 3 - 4 minutes per side or until just a hint of pink remains. Transfer to a serving plate. Spoon a little sauce over pork and sprinkle with chives.