Saturday, March 12, 2011

You Deserve a Medal(lion)

Pork tenderloin is one of our favorite meats. We love it just about any way you'd think to cook it, but perhaps sliced into medallions and sautéed is our favorite. You get all that lovely caramelization on the top and bottom, and juicy pink pig in between. I discovered these when I was still working and needed a quick but scrumptious dinner.

I'm always inventing sauces for the medallions, usually riffs on the fruit theme, since pork loves fruit. This time, I combined chopped apples, onion, Dijon mustard, plain yogurt and a little mayo into a honey of a sauce. Tangy and sweet at the same time, with lots of texture and pizzazz, it was apple sauce for grownups.

It's a simple preparation and the whole meal takes just minutes to throw together, especially if you have some leftover rice or spuds. Here's the deal:

Mustardy Medallions

1 pork tenderloin, cut into medallions about 1-1/2 inches thick
Small knob of butter
1/2 large onion, chopped
2 apples, peeled, cored and coarsely chopped (I used Pink Ladies, because I had them)
1 Tbs mayonnaise
1/4 cup plain yogurt
1/4 to 1/2 cup Dijon mustard (depending on your preference)
2 tsp fresh thyme leaves (optional) or 1 tsp dried thyme

In a wide pan, sauté the medallions in a little butter until they are nicely browned on both sides. Keep warm and set aside.

In the same pan, sauté the onion until soft and add the apples. Cook together for a few minutes while you mix the next three ingredients together. If you are using thyme (and why wouldn't you?), add it to the apple-onion mixture and let them cook together until the herb is bright green. Pour in the mustard-yogurt-mayo mixture and stir together for a few minutes to heat through. Spoon over the medallions to serve.

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4 Comments:

Blogger Ms Brown Mouse said...

You're so good,using yoghurt instead of cream :) You know, I sent Mr Brown to the Free-Range Butcher stall at the market yesterday with strict instructions to bring back some pork …. There’s a lamb rack in the fridge *sigh*

Saturday, March 12, 2011  
Blogger cookiecrumb said...

Tres bravo. What a fun mess you made, and tasty too. I haven't grilled a pork tenderloin for a few years now! What's wrong?

Saturday, March 12, 2011  
Blogger Zoomie said...

Ms Mouse, yogurt makes it more tangy anyway, which is what I was hoping for this time. Don't sigh for rack of lamb - it's the very, very best! Even better than pork medallions.

Cookiecrumb, the tenderloins are a little too big for two people and I'm always left wondering what to do (besides leftovers) with the rest. Could grind it to put in wontons, I suppose.

Sunday, March 13, 2011  
Blogger cookiecrumb said...

You could eat leftovers! Or cut it in half and cook it on two successive days. (The ones we have bought are really narrow and petite, but still too much.)

Sunday, March 13, 2011  

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