Pork Medallions in Honey Mustard Sauce

Imagine: in a regular kitchen, you can easily cook a chic dish that enjoys consistent success in the best restaurants in the world! These are pork medallions in honey-mustard sauce, the most popular recipe of French cuisine: refined and, moreover, simple in execution. Only 20 minutes, of which 10 are devoted to active cooking, and beautiful and nourishing pork medallions are ready for dinner. They represent round or oval pieces of roasted meat, and it is because of the shape, similar to the decoration of the same name, got its name.

Pork Medallions in Honey Mustard Sauce

The recipe at first surprised me very much: can the meat be cooked in 10 minutes? After all, we are used to, for example, baking boiled pork for one and a half to two hours, stewing in a frying pan with vegetables - 45 minutes, even with chops more fuss than in this case! But after checking the new method of cooking pork, the result was pleasantly surprised - with both ease and taste. The meat in the middle turned out to be completely ready and turned out soft even without beating. I recommend that you try! A quick and appetizing dish is equally well suited for dinner as well as for the festive table.

Versions of pork medallion recipes are striking in diversity: they are cooked with cheese and bacon, with mushrooms and tomatoes, served with garlic or cream sauce, fried or baked in the oven ... I suggest to start with pork medallions with honey and mustard. The combination of sweet and spicy just sounds weird, but the taste is almost perfect. Since pork medallions are prepared quickly, then you need to choose the most tender meat for them, so that the dish turns out to be not raw and tough, but soft and completely ready in the middle. Best of all is pork fillet, which should be cut into round slices across the fibers, approximately 2.5 cm thick.

  • Cooking time: 20 minutes
  • Servings: 4

Ingredients for pork medallions in honey-mustard sauce

  • 200-250 g of pork (fillet);
  • 1 tbsp. l sunflower oil;
  • 1 tsp. mustard;
  • 1 tsp. honey
  • salt, ground black pepper - to your taste;
  • greens to serve.
Pork Medallions in Honey Mustard Sauce

Method of cooking pork medallions in honey-mustard sauce

Cut the meat into pieces of desired shape and thickness, rinse them and slightly dry the paper towel. Put the meat in a bowl, salt and pepper, mix well to evenly distribute the spices.

Pork Medallions in Honey Mustard Sauce

Then add sunflower oil to the meat and mix again - so that the oil envelopes the pieces. Add spices and butter without fail in the sequence indicated: first salt and pepper, and then oil, so that it does not block the road to meat for spices. Leave the pork for a few minutes, and in the meantime warm up the pan well.

Pork Medallions in Honey Mustard Sauce

Important point: the pan must be dry! No need to pour the oil for frying - the medallions are fried in a hot red frying pan. And so that they do not stick, it is better to use a pan with a non-stick coating - for example, pancake is perfect for this purpose. Of course, the pan should be clean. Put the meat in a frying pan and fry on the fire (slightly more than average) for 5 minutes on one side. Then gently turn and fry on the other side exactly the same - another 5 minutes.

Pork Medallions in Honey Mustard Sauce Pork Medallions in Honey Mustard Sauce Pork Medallions in Honey Mustard Sauce

Prepare a sheet of foil for baking, mustard and honey. Removing the meat from the pan, quickly lay out the pieces on the foil, grease with a mixture of honey and mustard and wrap tightly. Leave for 10 minutes. During this time, the meat "will reach", continuing to cook under the influence of the accumulated heat, and also soaked in honey-mustard sauce.

Pork Medallions in Honey Mustard Sauce

Medallions are ready - you can serve them, sprinkled with fresh herbs - onion feathers, parsley, - and adding a side dish of vegetables. A good combination would be with boiled cauliflower or broccoli, zucchini stew, zucchini. More nourishing option - boiled rice, bulgur (bran from wheat).

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