Why it’s so good?
We all have that one person in our family who is known for their cooking. I, often, hear things like “my grandma’s cooking is the best”, or “nothing is like my mom’s cooking”. In our family, that person happens to be my dad. Everything I know about cooking, and most of the recipes I’ll be sharing on my blog, came from my dad. My dad’s Pork Medallions in Mustard Cream Sauce was, hands-down, my favorite recipe as a child and is still my favorite recipe now. It’s like home to me. And you know it’s good if mom ate it.
Note about my parents –
My mom is a super picky eater, and she knows it, but when my dad would make this she would eat it right up. My parents are divorced now so you may often hear me use words like “would”, “ate”, etc.. I wanted to clarify so you don’t assume either of them are deceased. I was older when my parents got divorced and so most of my years at home, when I was learning to cook, were spent all together. You will notice most of my stories about food tend to include them both. Haha.
How this recipe came to life?
My dad was obsessed with watching the Food Network, and, so I’m sure most of the recipes I know were adapted from there. I figure I should give them some credit as I don’t really have the official recipes per se.
What I learned when I made it on my own..
I never purchased the wine portion (or really any of the groceries, haha) growing up so I usually pick an affordable Pinot for this recipe. If you have a favorite, white, cooking-wine feel free to use that.
Also, the first time I made this after I moved out I was flabbergasted that I had been eating pork loin all that time without knowing it. Haha. I was walking around Publix trying to find pork medallions with no luck. When this happens to me, with any grocery item, I usually Google it so that I can see what the popular packaging looks like. It helps me to look for specific packaging. Low and behold, I found an article about how pork medallions are just sliced pork tenderloin pieces. So, I bought a Pork Tenderloin and voila.
Prep Time: 15 Minutes | Total Time: 50 Minutes | Yield: 4 servings
Pork Medallion Ingredients
- 1 tablespoon grapeseed oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 pork medallions (or pork tenderloin – sliced in eighths)
- 2 tablespoon of butter/margarine (divided)
- 1/4 cup minced shallot
- 2 teaspoon minced garlic
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon drained and crushed green peppercorns
- 2 tablespoons chopped fresh parsley, for garnish
Matchstick Potatoes Ingredients
- 1 cup vegetable oil
- 4 baking potatoes (I use russet)
Note: You can use two baking and two sweet potatoes if you prefer.
- In a large skillet, heat the grapeseed oil over medium-high heat.
- Season the pork medallions with salt and pepper. Add them to the pan and cook them for 3 minutes on each side, making sure not to burn them. Then, transfer to plate and cover to keep them warm.
- Add 1 tablespoon of the butter to same pan and let melt. Once, it’s completely melted add shallots and garlic. Cook and stir, until soft, about 1 minute.
- Add the white wine and simmer until reduced to about 3-4 tablespoons, about 6 minutes.
- Add the cream and bring to a boil. Continue cooking until reduced by half, about 5 minutes.
- Reduce the heat to medium and add the Dijon mustard, whisking to mix it all together.
- Add additional tablespoon of butter and continue whisking to mix.
- Add the drained and crushed green peppercorns and stir.
- Then, add back the pork medallions and cook for roughly 5 minutes. You want to let the pork take in all the flavors of the cream sauce.
- To serve, place the pork medallions and matchstick potatoes (see below) on plate. Drizzle cream sauce over potatoes and garnish with fresh parsley.
Matchstick Potatoes Directions
- Preheat the oven to 250 degrees.
- Heat vegetable oil, in a medium skillet, to 375 degrees.
- While the oil is heating, slice the potatoes, matchstick style.
- Once the oil is at the appropriate temperature, fry the potatoes in batches, making sure that they get flipped so they cook evenly and on both sides.
- Since I am usually making these at the same time as I am cooking the pork, I will throw them on a baking sheet and let them keep warm in the oven. Once they are on the baking sheet, I will salt them before putting them in the oven.
Note: Since the potatoes are already cooked before you put them in the oven, I just keep adding the batches to the same baking sheet until it’s full. Then I’ll start adding to a new baking sheet if I run out of room. I take them out once I am ready to serve the pork.
I hope you enjoyed this first recipe of mine. Let me know if you try it and what you think! XOXO.