Tuesday, August 10, 2010

Pork Tenderloin Medallions with a Lemon Mustard Sauce



I have tried plenty of pork tenderloin recipes and have posted quite a few as well. If I had to pick my absolute favorite pork tenderloin recipe it would be a toss up between this recipe and the Spicy Pork Tenderloin with a Ginger-Maple syrup. I was actually surprised to find that I have not shared this recipe with you. I have made it several times and it is one of my absolute favorites! The pork holds the Dijon flavor and the rub provides a subtle kick. The sauce placed over the pork is nice and light with highlights of lemon and shallots. The pork is tender and so, so good! While the recipe calls for grilling, which I highly recommend, it could also be made indoors by searing the meat in a skillet for a few minutes and finishing off in the oven. As I’ve said before, invest in a thermometer to monitor the temperature until it reaches 155 degrees. I would also baste some of the sauce over the pork halfway through baking.

Pork Tenderloin Medallions with a Lemon Mustard Sauce

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2 (12 to 14 oz) sections of pork tenderloins

For the Rub:

2 tablespoons Dijon mustard

1 teaspoon black pepper

2 teaspoons brown sugar

2 teaspoons kosher salt

1 teaspoon olive oil

For the Sauce:

3 tablespoons unsalted butter

1/4 cup shallots, finely chopped

1 cup low-sodium chicken broth

1 teaspoon Dijon mustard

2 tablespoons freshly squeezed lemon juice

2 teaspoons minced fresh parsley

kosher salt

Cut off any scrawny tail ends from the tenderloins. Slice each tenderloin into six equal rounds. Pound the medallions with a meat mallet to about 1 inch thickness. In a small bowl, mix together the rub ingredients. Coat the medallions with the rub. Allow to sit for a couple of hours to deepen the flavor, if desired. Let sit uncovered at room temperature while the grill heats to medium high heat.

To make the sauce, melt the butter in a skillet over medium heat. Add the shallots and cook until soft and beginning to color, about 5 minutes. Stir in the chicken broth and mustard, and continue cooking until reduced by about one half. Stir in the lemon juice, parsley, and salt to taste. Keep the sauce warm over low heat.

Transfer the pork medallions to the grill. Grill, turning once, until cooked through and tender. If any of the medallions begin to look dry, drizzle with a bit of sauce. To serve, place medallions on plates and top with a couple of spoonfuls of the sauce.

Source: Annie’s Eats, originally from Made by Melissa

1 comment:

lyndaloulindin said...

I made this last night and it was amazing! I added about 1/4 teaspoon of pureed garlic to the rub and I also added a 1/4 teaspoon of pureed garlic to the broth. Since my bbq was out of propane, I pan fried the pork to get nice color on both sides then placed them in a casserole dish. I placed them in the oven on 425 and prepared the sauce. I then poured the sauce on the pork and continued to cook in the oven until done. Served with Jasmine rice and roasted asparagus. Absolutely delicious! Thanks for this receipe!