Pork medallions
4 Servings
Quantity | Ingredient | |
---|---|---|
2 | pounds | Pork tenderloin; cut into 3\" pieces |
¼ | cup | Vegetable oil |
3 | larges | Bell pepper; cut into 3\" x 1/4 |
4 | Bottled artichoke hearts; quartered | |
Mustard Bechamel | ||
¼ | cup | Unsalted butter |
2 | tablespoons | All-purpose flour |
1 | cup | Milk; scalded |
¼ | cup | Dry white wine |
¼ | cup | Dijon mustard |
1 | tablespoon | Whole grain mustard |
Use a mild Dijon mustard and keep sauce warm. Gently flatten the pork. In a frying pan heat 2 tablespoons of the oil. Add the pepper strips and artichoke hearts and, stirring often, cook 5 minutes. Remove vegetables from the pan and keep warm. In the same pan heat the remaining oil, brown pork 1 minute per side and then cook about 4 minutes per side. To serve, arrange the pork on individual plates and top with the mustard bechamel.
Garnish with the bell peppers and artichoke hearts. Mustard Bechamel In a heavy pan over medium heat melt 2 tablespoons of the butter. Add the flour. Cook 2 minutes, stirring constantly. Wisk in the mild and wine.
Remove from the heat and dwisk in the mustards and remaining butter. Keep warm until serving time.
Related recipes
- Apricot pork medallions
- Buffalo medallions
- Dill medallions
- Five-spice pork medallions
- Grilled ostrich medallions
- Medallions de veau
- Medallions of beef
- Medallions of beef tenderloin
- Medallions of pork
- Medallions of pork w/red wine sauce
- Medallions of pork with pear sauce~
- Pork medallions san remo
- Pork medallions with asparagus and pistachios
- Pork medallions with dijon mushroom sauce
- Pork medallions with mustard sauce
- Pork medallions with port sauce
- Seared pork medallions
- Smothered pork medallions
- Sweet potato medallions
- Teriyaki-glazed pork medallions