served over mashed red garnet yams and it was sooooo good. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Fresh thyme or rosemary also work if you prefer. Add pork slices and cook for between 3 and 4 minutes a side, until browned.
Variety is definitely the spice of life!
Fantastic recipe - it was good enough without the maple glaze! Then, in a small bowl, beat the egg together with the 2 mustards and pour it into an oblong dish, which is at least 1 inch (2.5 cm) deep and as long as the pork fillets. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145 degrees F, about 15 minutes. Stir in mustard.
Jump on the latest food trend with our step-by-step guide to making hot chocolate bombs. A delicate note of sage gives it a wintery touch. Completely cover each tenderloin with mixture. (If you are preparing the pork a couple of hours in advance, just cover it with clingfilm and keep it in the fridge till needed but allow it to come back to room temperature before cooking.) Make sure you can collect the juice from the loin and add it to your sauce. Taste sauce and decide if you want to add more sage or thyme or mustard and if you are going to use honey.
Place pork slices on your prepared sheet and in to your oven to keep warm. Set aside a 1/4 cup of the sauce in the refrigerator. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, 4 heaped tablespoons fresh white breadcrumbs. Maple and mustard make a sweet-and-savory mahogany-colored sauce. Combine marmalade, stock, ginger and soy sauce in small saucepan. Pros: Quick & Healthy.
Fresh thyme or rosemary also work if you prefer. This recipe is from The Delia Collection: Pork. sauce, © 2020 EatingWell.com is part of the Allrecipes Food Group. Will make this over and over and again and again! Slice the pork. This recipe for Pork Tenderloin Medallions in a Creamy Mustard Sauce is a perfect weeknight dinner! Melt more butter in skillet if necessary to cook all of the pork tenderloin slices. pork tenderloin & about 2 Tbsp. I served it with the Orzo grape salad.. wow! All Rights Reserved. First of all, trim the excess fat and sinew from the pork fillets. Prepare grill for indirect cooking. A delicate note of sage gives it a wintery touch. Would add a green vege next time--nothing fancy maybe green beans. Fantastic.
Mix cornstarch with water to form thick paste and add it to the sauce. Maple and mustard make a sweet-and-savory mahogany-colored sauce. Would be great for company. I browned for a wee bit longer under a lid because the oil was splashing and then cooked in the oven for just ten minutes. Amazing! After that, transfer them to the greased baking tray and roast the fillets in the pre-heated oven for 30 minutes. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes. Serve this pork tenderloin with our creamy cucumber salad and some greek lemon potatoes. Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 2 thick pork fillets (12 oz/350 g each after trimming).
Pork Tenderloin Medallions in a Creamy Mustard Sauce is so easy and totally delicious! 3 oz. Now roll the pork fillets in the egg mixture first, until they are very well coated. My family loves this recipe the sauce is amazing. In a large skillet melt 2-3 tablespoons of butter over medium high heat. Grandma's comfort foods remind of us simpler, happier times and make us feel better—even if only for a little while.
Delicious combination of tangy and sweet. All Right Reserved. 186 calories; protein 23.8g 48% DV; carbohydrates 9.3g 3% DV; dietary fiber 0.1g; sugars 6.1g; fat 4.8g 7% DV; saturated fat 1g 5% DV; cholesterol 73.7mg 25% DV; vitamin a iu 6.9IU; vitamin cmg; folate 0.1mcg; calcium 19.7mg 2% DV; iron 1.2mg 7% DV; magnesium 34.3mg 12% DV; potassium 511.8mg 14% DV; sodium 472.1mg 19% DV; thiamin 1.1mg 114% DV; added sugar 6g. Pork came out perfectly tender in a cast iron skillet.
This will give you pork that is still slightly pink in the middle. I sometimes double it depending on what I'm serving this with. The melt-in-your-mouth tender pork tastes amazing as leftovers, too! Slice the pork and serve with the sauce. Source: EatingWell Magazine, February/March 2006. I probably make this a couple of times a month. Nutrition cream sauce, easy dinner, mustard, pork tenderloin, sage, dried or thyme, dried, more or less to taste, coarse grained mustard, more or less to taste, Easy Cinnamon or Pumpkin Spice Bundt Cake, Leftover Cranberry Sauce Muffins (Cruffins). The gravy is amazing served on the medallions and rice or potatoes! EatingWell may receive compensation for some links to products and services on this website. Transfer to a cutting board and let rest for 5 minutes.