Pork Medallions in Beer and Mustard Recipes

Ingredients :

1.5 pounds

2-3 tablespoons

1 cup

2 tablespoons

1/2 teaspoon

1/4 to 1/2 cup

pork tenderloin

olive oil

full-bodied beer

Dijon mustard

dried thyme

light cream

flour for dusting

salt and pepper

1. If your tenderloin is whole, slice it on the diagonal into thin medallions.

2. Dust generously with flour and sprinkle with salt and pepper.

3. In a large nonstick skillet, heat the olive oil over high heat and quickly sauté all the medallions, turning them, for 3-4 minutes until they are well browned.

4. Pour in the beer, blend in the mustard, and add the thyme.

5. Reduce the heat and simmer for 8-10 minutes.

6. Add the cream and generously season with salt and lots of black pepper.

7. Simmer another 5 minutes and serve.

Serves 4

Note : If you can find pork already cut into medallions, buy them, or ask the butcher to slice the pork tenderloin into medallions for you. Use a good, full-bodied beer such as Samuel Adams Boston Ale.

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