This recipe is another one from I-village.com. All I can say about this dish, is that it is fabulous. The pork turns out very moist and flavorful, and the sauce is phenomenal. This recipe will be in our regular rotation for sure. The only thing I would do differently next time would be to decrease the pepper in the rub slightly as it was a little strong for me. Nate thought it was perfect, but my theory is you can always add more pepper. I only made one tenderloin, but made the full amount of rub and sauce, I would recommend doubling those for 2 tenderloins. We had the pork with sugar-snap peas and shallots.
Pork Tenderloin Medallions with Lemon-Mustard Sauce
- Two 12-to-14-ounce sections of pork tenderloins
- Mustard Rub:
- 2 tablespoons Dijon mustard
- 2 teaspoons coarsely ground pepper (I would decrease to 1 teaspoon next time)
- 2 teaspoons brown sugar
- 2 teaspoons coarse salt, either kosher or sea salt
- 1 teaspoon vegetable oil
- Lemon-Mustard Sauce
- 1/4 cup butter, preferably unsalted (I used 3 tablespoons)
- 1/4 cup minced shallots
- 1 cup chicken stock (I used low-sodium chicken broth)
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 teaspoons minced parsley, preferably flat leaf, optional
- Coarse salt, either kosher or sea salt
Fire up the grill for a two-level fire capable of cooking first on high heat (meaning you can hold your hand 4 inches above the grill grate for only 1 to 2 seconds) and then on medium heat (you can hold your hand 4 inches above the grill grate for 4 to 5 seconds).
Make the sauce, first melting the butter in a skillet over medium heat. Add the shallots and cook until soft and beginning to color, about 5 minutes. Stir in the chicken stock and mustard, and continue cooking until reduced by about one half. Stir in the lemon juice, parsley and salt to taste. Keep the sauce warm.
Transfer the pork medallions to the grill over high heat. Grill for about 2 minutes per side. Move to medium, rotating the medallions a half-turn for crisscross grill marks. Continue cooking for 3 to 4 minutes more per side, until the medallions’ internal temperature reaches 155 degrees F to 160 degrees F. If any of the medallions begins to look dry, drizzle a bit of the sauce over it. Pool the sauce on individual plates and serve 1 or 2 medallions to a portion.