Pork Medallions with Tarragon Sauce

This is a delicious and quick dinner without the carbs. My college roommate Julie gave me this recipe and I've been making it ever since.  Over the years, I miss placed the card she wrote the recipe on, but I think I have it pretty close.  I use thin cut pork medallions, but if you can only find the thicker cut ones, butterfly them or cut them in half on the bias. This meal is so flavor and a snap to make.  Cheers Julie!

4 Thin cut Pork medallions (boneless).
1 Tbs. extra virgin olive oil.
1 Tbs. butter.
3/4 cup beef broth.
1/2 cup heavy cream.
1 Tbs. fresh tarragon chopped.  If you only have the dried tarragon, use 1 tsp.
1 Tbs. Dijon mustard.
 
Salt and pepper medallions on both sides. Saute in olive oil and butter over high heat for 4-5 minutes per side.
When the medallions are browned, transfer to a plate and cover with foil.  In the saute pan over high heat, add the beef broth and Dijon mustard.  Reduce by half.  Add tarragon and heavy cream.  Once it is combined, put pork medallions and juices back into the pan with the sauce and warm medallions through on both sides for 3-5 minutes.
Serve over riced cauliflower or roasted cauliflower.  If you prefer,  you can serve it over rice, pasta or spaetzle.  The sauce is delicious over anything!

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