Table of contents:
- Ingredients for pork medallions in honey mustard sauce
- Method for preparing pork medallions in honey-mustard sauce
Video: Pork Medallions In Honey-mustard Sauce. Step-by-step Recipe With Photo
Imagine: in an ordinary kitchen, you can easily prepare a chic dish that is always popular in the best restaurants in the world! These are pork medallions in honey-mustard sauce, the most popular recipe in French cuisine: refined and, moreover, simple to perform. Only 20 minutes, of which 10 are devoted to active cooking, and beautiful and hearty pork medallions are ready for dinner. They are round or oval pieces of fried meat, and precisely because of the shape similar to the decoration of the same name, they got their name.
The recipe surprised me at first: how can meat cook in 10 minutes? After all, we are accustomed, for example, to bake boiled pork for one and a half to two hours, stew in a pan with vegetables - 45 minutes, even with chops more fuss than in this case! But after testing a new method of cooking pork, the result was pleasantly surprised - both by its lightness and taste. The meat in the middle was completely cooked and turned out to be soft even without beating. I recommend you try it too! A quick and mouth-watering dish, it goes well both for dinner and for a festive table.
The pork medallion recipe options are striking in their variety: they are prepared with cheese and bacon, mushrooms and tomatoes, served with garlic or creamy sauce, fried or baked in the oven … I suggest trying pork medallions with honey and mustard first. The combination of sweet and spicy only sounds strange, but tastes almost perfect.
Since pork medallions are prepared quickly, you need to choose the most tender meat for them, so that the dish turns out not raw and tough, but soft and completely cooked in the middle. The pork fillet is best, and must be cut into round slices across the grain, approximately 2.5 cm thick.
- Cooking time: 20 minutes
- Servings: 4
Ingredients for pork medallions in honey mustard sauce
- 200-250 g pork (fillet);
- 1 tbsp. l. sunflower oil;
- 1 tsp mustard;
- 1 tsp honey;
- salt, ground black pepper - according to your taste;
- greens for serving.
Method for preparing pork medallions in honey-mustard sauce
After cutting the meat into pieces of the desired shape and thickness, rinse them and dry them slightly with a paper towel. Put the meat in a bowl, season with salt and pepper, mix well to distribute the spices evenly.
Then add sunflower oil to the meat and mix again - so that the butter envelops the pieces. It is imperative to add spices and oil in the specified sequence: 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, heat the pan well.
An important point: the pan must be dry! No need to add oil for frying - the medallions are fried in a dry hot frying pan. And to prevent them from sticking, it is better to use a non-stick frying pan - for example, a pancake pan is perfect for this purpose. Of course, the pan must be clean.
Put the meat in a skillet and fry on fire (slightly over medium) for 5 minutes on one side. Then gently turn over and fry on the other side for exactly the same amount - another 5 minutes.
Prepare a sheet of foil for baking, mustard and honey. Removing the meat from the pan, quickly spread the slices on foil, grease with a mixture of honey and mustard and wrap tightly. We leave for 10 minutes. During this time, the meat will "reach", continuing to cook under the influence of the accumulated heat, and is also soaked in honey-mustard sauce.
The medallions are ready - you can serve them sprinkled with fresh herbs - onion feathers, parsley - and garnished with vegetables. A good combination with boiled cauliflower or broccoli, zucchini stew, zucchini. A more satisfying option is boiled rice, bulgur (wheat bran).