Pork Medallions with Mustard-Chive SauceWhat to drink: Syrah (or Shiraz, as it's called if Australian), or any medium-bodied, fruity red wine.
  • 2 tablespoons (1/4 stick) butter, divided
  • 2 tablespoons olive oil, divided
  • 2 cups chopped leeks (white and pale green parts only; about 2 medium)
  • 1 cup low-salt chicken broth
  • 1/2 cup dry white wine
  • 2 garlic cloves, minced
  • 1/2 cup crème fraîche or sour cream
  • 3 tablespoons whole grain Dijon mustard
  • 2 1-pound pork tenderloins, each cut crosswise into 6 slices
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
servings:6
  1. Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes. Whisk in crème fraîche and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.) Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.
  2. Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.
Sauté

Pork Medallions with Mustard-Chive Sauce

What to drink: Syrah (or Shiraz, as it's called if Australian), or any medium-bodied, fruity red wine.
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Ingredients

  • 2 tablespoons (1/4 stick) butter, divided
  • 2 tablespoons olive oil, divided
  • 2 cups chopped leeks (white and pale green parts only; about 2 medium)
  • 1 cup low-salt chicken broth
  • 1/2 cup dry white wine
  • 2 garlic cloves, minced
  • 1/2 cup crème fraîche or sour cream
  • 3 tablespoons whole grain Dijon mustard
  • 2 1-pound pork tenderloins, each cut crosswise into 6 slices
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley

Directions

  1. 1Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes. Whisk in crème fraîche and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.) Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.
  2. 2Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.

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