Fried pork medallions with garlic and mustard in a cream sauce

4 persons | 30 minutes

This fried is a simple yet delicious dish with a subtle aroma of garlic and Provençal herbs. The preparation is relatively quick and the meat in the creamy sauce tastes incredibly delicious. You should definitely try this recipe.

Rating: Ø 5 ( 7 votes )
Fried pork medallions with garlic and mustard in a cream sauce
Fried pork medallions with garlic and mustard in a cream sauce

4 persons | 30 minutes

This fried is a simple yet delicious dish with a subtle aroma of garlic and Provençal herbs. The preparation is relatively quick and the meat in the creamy sauce tastes incredibly delicious. You should definitely try this recipe.

Rating: Ø 5 ( 7 votes )

Ingredients

  • 450g pork loin fillet
  • salt, to taste
  • black pepper, to taste
  • 2-3 tbsp flour
  • 2 cloves garlic
  • 1 tbsp vegetable oil
  • 2 tbsp butter
  • ½ tsp Dijon mustard, or grain mustard
  • 60 ml chicken stock
  • ½ tsp Provençal herb mix
  • 240 ml cream
  • 2-3 sprigs of parsley

Instructions

  1. Cut the pork tenderloin into medallions 2 to 3 cm thick.
  2. Sprinkle with salt and pepper on both sides and coat in flour.
  3. Peel and finely chop the garlic.
  4. Heat the vegetable oil and butter in a frying pan.
  5. Medaillons Fry for 3 minutes on each side until cooked through.
  6. Remove from the pan and place on a plate.
  7. Add the garlic, mustard, broth and provincial herbs to the same pan.
  8. Pour the sauce, stirring, for 1 minute Prepare.
  9. Add the cream and continue to simmer for 2 minutes.
  10. Return the pork to the pan, season with salt and pepper.
  11. Let simmer for 5 minutes.
  12. Serve the fried pork medallions in cream sauce, garnished with the parsley.

Utensils

  • knife
  • cutting board
  • frying pan
  • plate