Simple Sunday Supper.
This recipe isn’t news. It’s something I’ve been making since I was fresh out of college — different every time, yet somehow the same. I’m sure there are hundreds of versions of it out there. This is my mine, with a few modulations to make it more nuanced and elegant, without more work. Did I say simple? This comes together in just minutes, and the result is incredibly good. It takes Simple to Special for your Sunday Supper.
First, after trimming and slicing the pork tenderloin, I season it well, and let it sit for a while in the refrigerator so that the meat absorbs the seasonings well. Basically, this is a dry brine. The rest is pretty basic. Brown the medallions, deglaze the pan, add sauce ingredients, and finish. I paired the dish with a very nice and rare Châteauneuf-du-Pape. You can read about it on the Provence WineZine, along with another good pairing option.i
~ David
Pork Medallions with Mustard Cream
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Ingredients
- 4 tablespoons butter
- 1 1/2 pounds pork tenderloin, trimmed
- 1/4 cup Madeira (see Note for substitutions)
- 3 tablespoons Dijon mustard (not stone ground)
- 1 cup cream
- freshly chopped parsley, for serving
- steamed rice for serving
Instructions
- Thirty minutes before starting to cook, slice the pork in 1/2-inch slices, season well with salt and refrigerate until ready to sauté.
- Measure all the other ingredients.
- Melt the butter over medium high heat in a skillet. Pat the pork dry and brown on both sides; transfer to a warmed plate and tent with foil to keep warm and finish cooking. Raise the heat to high and deglaze the pan with the Madeira. When syrupy, add the mustard and cream; stir to combine. When thick, transfer sauce to a platter and arraigned pork medallions on top. Garnish with chopped fresh parsley and serve with steamed rice.
- Serves 4.
- Notes:
- • instead of Madeira, you can use port (ruby or tawny), vermouth (red or white), marsala, brandy, whiskey, or scotch. If you prefer not to use alcohol, you can deglaze the pan with chicken stock.
- • after you sauté the pork, feel free to add some fresh herbs before deglazing the pan. Thyme or rosemary come to mind; just keep it simple.
© 2024 Copyright Cocoa & Lavender
Provençal Pairings: Wine with Food How Could I Forget? - Provence WineZine
March 2, 2024 at 5:41 am[…] it so much that they insisted I make it again… and again. Three times within the week. It is my Pork Medallions in Mustard Cream; you can find the recipe on Cocoa & […]
angiesrecipes
March 2, 2024 at 6:28 amwow they look so juicy and flavourful! Can’t wait to try your mustard cream.
Hope my comment went through….
Cocoa & Lavender
March 9, 2024 at 9:16 amHi Angie — I will never understand the comments system on our blogs. It’s maddening. Yes, they both came through. I’ll delete the first! Glad you like the pork — it was very juicy!
Mad Dog
March 2, 2024 at 7:36 amHow delicious with that lovely sauce! Yet another beautiful plate too.
Cocoa & Lavender
March 9, 2024 at 9:15 amThanks, Mad Dog — I bought that plate at a clearance sale at a museum shop. Paid $2.0o for it. Best bargain ever.
Barb
March 2, 2024 at 10:03 amI used to make a similar dish (without a recipe) but used garlic (gasp!) and less mustard. I haven’t made it in a long time for some reason. Your recipe sounds tasty, so will try it soon. The wine sounds intriguing, it’s unfortunate it is so hard to locate.
Cocoa & Lavender
March 9, 2024 at 9:14 amYea, I wish we could all get that wine. I was so lucky they deigned me worthy of their one bottle.
I actually think the mustard really makes this dish — but, as I said below, I would love to try it with other types of mustard.
Jill W Becker
March 2, 2024 at 12:00 pmLooks delicious. Time to buy some pork.
Cocoa & Lavender
March 9, 2024 at 9:13 amWe eat a lot of pork. Jill — especially tenderloins!
Inger
March 2, 2024 at 1:52 pmThis does look like simple perfection David!
Cocoa & Lavender
March 9, 2024 at 9:12 amTruly simple and so good, Inger!
Eha Carr
March 2, 2024 at 2:59 pmOne of my favourite dishes since childhood – pork being the most used meat of my childhood days when cream also was always present in the fridge! Actually must put this on the menu next time friends walk in the door . . .I cam always just have one spoonful of the delicious mix atop the meat . . . !
Cocoa & Lavender
March 9, 2024 at 9:12 amOne spoonful is probably a perfect amount, Eha!
Mimi Rippee
March 2, 2024 at 5:21 pmThis looks fabulous. What great flavors, and I love the plating!
Cocoa & Lavender
March 9, 2024 at 9:12 amThanks, Mimi. You have no idea how much your comment means to me! Plating this was one of my most challenging experiences. You should have seen some of the earlier attempts. Not pretty.
Gerlinde de Broekert
March 2, 2024 at 8:08 pmWhat a great recipe David. Those old recipes are sometimes the best. Happy cooking!
Cocoa & Lavender
March 9, 2024 at 9:10 amThe nice thing about this, Gerlinde, is that I was able to make it when I was 21 and it didn’t tax me!
sherry
March 3, 2024 at 12:09 amI love your tablecloth and plate! Pork doesn’t feature on our menus but I’m sure this is delicious and who can resist a creamy sauce?
Cocoa & Lavender
March 9, 2024 at 9:10 amThanks for commenting even though I know you and pork are not compadres. This is also really good with chicken medallions — maybe that would work for you?
Karen (Back Road Journal)
March 3, 2024 at 8:56 amI make a similar dish but use white wine instead of the Madeira. I happen to have a nice Châteauneuf-du-Pape although not rare so I’ll have it with your pork recipe.
Cocoa & Lavender
March 9, 2024 at 9:09 amMaybe it is the Madeira that made this so hard to pair, Karen. But it also makes it quite special. I hope you try it!
Velva
March 3, 2024 at 9:29 amDavid, proof simple is best. A few good ingredients, a little time and a beautiful dish is created. I enjoy dishes like this one. You can serve it up on a weekday and elegant enough to impress on a weekend.
Velva
Cocoa & Lavender
March 9, 2024 at 9:08 amI wish you had been with us trying to find just the right whine to pair. It was fun!
Ronit
March 3, 2024 at 10:57 amMy kind of dish – full of flavors, and, at the same time, simple and quick to assemble. I’m a big fan of mustard, so will definitely try this very soon! 🙂
Cocoa & Lavender
March 9, 2024 at 9:08 amI love mustard, too, Ronit — my favorite is Dijon but there are so many out there that I love, too. I wonder what this would be like with a German mustard?
Ronit Penso
March 11, 2024 at 11:01 amCan’t say I’m familiar with German mustard. I need to check it out.
I also love using different types of mustard, especially ones with interesting additions to them. However, when it comes to cooking, I usually rely on good old Dijon mustard, like you’ve done here. 🙂
Valentina
March 3, 2024 at 1:06 pmI love the simplicity of this one, though it’s so elegant at the same time. You’re right when you say Special! 🙂 ~Valentina
P.S. I love your corkscrew pictured on Provence WineZine.
Cocoa & Lavender
March 9, 2024 at 9:04 amIsn’t that corkscrew fabulous? I got one for Susan and Towny, and once for us. eBay is my friend!
Ben | Havocinthekitchen
March 3, 2024 at 3:59 pmDespite the simplicity, this is actually indeed an elegant and delicious plate. I particularly love this silky, velvety, and rich sauce – I will definitely need some rustic bread not to lose a drop of it 🙂
Cocoa & Lavender
March 9, 2024 at 9:03 amThanks, Ben — and I am sorry I have been MIA. I plan to come visit Havoc today. I love serving this dish — it really does have an old world elegance that I love.
Ellen
March 3, 2024 at 5:36 pmOk darling, now you can read minds?? I’ve been thinking about this dish for several weeks. I made a version recently that did not go over well with hubby, and I wasn’t impressed either. Thought the concept was worth casting a wider net for a better recipe, and lo! yours lands in my inbox. Perhaps this weekend it will get a tryout. But not with rice. Mua! Ellen
Cocoa & Lavender
March 9, 2024 at 9:02 amHi there! I have been known to read minds before, Ellen, but in this case it’s a happy accident! I hope you have a chance to try it this weekend – I skipped the rice last time and just had veggies with it. I so love that you are out there reading… xo
Raymund
March 7, 2024 at 5:15 pmYour Sunday Supper recipe sounds like a classic elevated to perfection! Love it
Cocoa & Lavender
March 9, 2024 at 9:00 amWhile simple, it’s really quite good and feels rather luxurious.
Frank | Memorie di Angelina
March 8, 2024 at 6:02 amWhat perfect timing! I actually have a pork tenderloin in the freezer and I was wondering just the other day what I was going to do with it… Now I know!
Cocoa & Lavender
March 9, 2024 at 8:54 amI hope you enjoy it, Frank. Our friends really loved it!
2pots2cook
March 8, 2024 at 7:37 amMustard loves medallions, must agree! Love your version very much!
Cocoa & Lavender
March 9, 2024 at 8:52 amThanks. Davorka. It is a lovely combination.
Jeff the Chef
March 12, 2024 at 6:30 amI’ve been looking for a mustard sauce recipe, and haven’t found one that I thought looked worth making, so thank you for that! I love pork loin, but most of the recipes that I have it are fussy and complicated. So this sounds perfect for me!
Cocoa & Lavender
April 9, 2024 at 11:08 amThe simplicity of this dish is only eclipsed by how good it is. I think you will like it a lot.
Frank | Memorie di Angelina
March 28, 2024 at 5:36 amI made this for dinner last Sunday and it was a *huge* hit in our little home. I think this one is going to become part of our regular rotation….
Cocoa & Lavender
April 9, 2024 at 11:09 amI’m so glad, Frank — and sorry I haven’t responded sooner. If you like something, I feel like I have accomplished something wonderful.
Christina Conte
March 28, 2024 at 6:59 pmI’m a few hours late seeing this! I just made boring old pan-seared pork for lunch (they were still good) but this would have been better! I even have cream in the fridge (have been trying to cut down) haha! Next time!
Cocoa & Lavender
April 9, 2024 at 11:10 amYes, contrary to my recent high-caloric posts, we are trying to cut back, too. Haha…