I was very lucky to find a large pork tenderloin that was an even thickness throughout….perfect for this recipe.
I made the marinade early in the morning and then turned it a few times, but didn’t barbecue until just before dinner.
The mustard, cumin and red pepper flakes in the marinade infuse into the flavour of the Pork Medallions with Mustard Sauce.
Magnificent!
Pork Medallions with Mustard Sauce
Print recipe| Serves | 4 |
| Inspiration | Best of Bridge - A Year of the Best |
Ingredients
- 1/8 Tsp hot pepper flakes
- 1/4 cup cold butter
- 2 Tbsp chopped chives
Marinade
- 1 Large (1kg/2 lb) pork tenderloin
- 1/3 cup water
- 1/3 cup red wine
- 2 Tbsp Dijon or your favourite good mustard
- 1 Tbsp lemon juice
- 2 Cloves garlic (grated or minced)
- 1 Tsp cumin
- 2 Tsp Worcestershire sauce
- 1/4 Tsp salt
- freshly ground pepper
Directions
| Cut pork into 8 equal slices. Place slices in a single layer in a shallow baking dish. | |
| In a small bowl, mix together marinade ingredients | |
|
Pour marinade over meat, cover and refrigerate for at least 2 hours.  | |
| Remove pork slices from marinade. Heat the barbecue to medium high. | |
| Pour the marinade into a small saucepan and bring to a boil over high heat. Boil marinade until reduced by half. Turn heat down to low and swirl in butter a little at a time. Do not boil. | |
| Place the pork slices on the barbecue and grill over high heat about 3 - 4 minutes per side or until just a hint of pink remains. Transfer to a serving plate. Spoon a little sauce over pork and sprinkle with chives. | |