Pork Medallions in Chives – Mustard – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g roast pork, (pork tenderloin)
- 0.5 ½ bunch chives
- 2 teaspoon mustard (Dijon)
- 1 pinch (s) sugar
- 200 ml cream
- salt
- pepper
- Butter or oil
Print Recipe
Pin Recipe Instructions
- Cut the meat into small medallions (thick slices), season with salt and pepper and fry quickly in a pan with butter and / or oil. Then keep warm.
- Stir mustard and sugar into the residue and pour the cream on top. Reduce the whole thing slightly, stir in the finely chopped chives and season again with salt and pepper.
- Put the meat on the plate and cover with the sauce!
- As a side dish:
- Pasta, rice, etc. or baguette coated with garlic and lightly fried in a little olive oil!
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