Pork Medallions in Mustard Sauce

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

500 g pork tenderloin (s), cut into medallions
Oil, for frying
2 tablespoon onion (s) or shallot, diced
1 shot white wine
125 ml stock (soup)
125 ml crème fraîche, or cream or cremefine
1 tablespoon mustard
salt and pepper
1 teaspoon butter, for sweating

Instructions

Season the pork medallions and fry in oil on both sides. Take out and wrap in aluminum foil.
Melt the butter in the frying stock and sauté the onion. Deglaze with a dash of white wine and let it boil down briefly. Pour the soup on top and let it boil down for approx. 5 minutes. Then stir in the remaining ingredients and season to taste.
Put the meat in the sauce and heat or steam to the desired degree (pink or well-done).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.