Print This Recipe
Pork Medallions with Pears in a Mustard-Riesling Sauce
Posted by Peggy on November 19, 2009
Recipe: Pork Medallions with Pears in a Mustard-Riesling Sauce
3 tablespoons unsalted butter
3 firm-ripe Bosc pears, cored, peeled and sliced
1 1/2- 2 pounds pork tenderloin, sliced into 1/2-inch thick medallions
1/3 cup all-purpose flour
3/4 cup chicken stock
1 cup Reisling
2 teaspoons whole grain German-style mustard
2 teaspoons Dijon mustard
1 tablespoon sugar
1 teaspoon minced fresh thyme plus extra sprigs for garnish, optional
Melt 2 tablespoons butter in a heavy-bottomed, large sauté pan over medium heat. Sauté pears until just tender, about 1-2 minutes. Using a slotted spoon, transfer pears to a plate, reserving juices in skillet.
Season pork medallions with kosher salt and freshly ground pepper then coat both sides with flour, sprinkling off excess. Reheat juices to medium high heat. Sauté pork medallions in batches until lightly browned on both sides, about 2 minutes per side. Transfer to a plate.
Add stock, wine, mustards, sugar and remaining tablespoon of butter to skillet. Bring to a low boil and reduce mixture by half, stirring occasionally. Reduce heat to medium. Return pork and thyme, if using, and juices to skillet and simmer, flipping pork once, until pork is just cooked through (145 degrees). Add pears to pan to gently reheat.
Garnish with thyme sprigs, if desired, and serve.
Number of servings (yield):
Copyright © Peggy Lampman's dinnerFeed.