Pan-Fried Pork Medallions with Creole Honey-Mustard Sauce Recipe

Name: Pan-Fried Pork Medallions with Creole Honey-Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 5 large cloves garlic, chopped; Pinch of kosher salt; 1 cup Creole mustard (preferably Zatarains) or spicy brown mustard; 1/2 cup white wine; 1 cup Mutha Sauce (page 165); 3 tablespoons honey; 1 teaspoon Creole Seasoning (page 167); 1 boneless center-cut pork loin roast (2 to 2 1/2 pounds); Creole Seasoning; 1/2 cup vegetable oil

Servings: persons

2 tablespoons butter
5 large cloves garlic, chopped
Pinch of kosher salt
1 cup Creole mustard (preferably Zatarains) or spicy brown mustard
1/2 cup white wine
1 cup Mutha Sauce (page 165)
3 tablespoons honey
1 teaspoon Creole Seasoning (page 167)
1 boneless center-cut pork loin roast (2 to 2 1/2 pounds)
Creole Seasoning
1/2 cup vegetable oil

1
Start with the sauce.
2
Melt 1 tablespoon of the butter in a small saucepan over medium heat.
3
Toss in the garlic with a pinch of salt.
4
Cook for 1 minute, just to soften it a bit.
5
Add the mustard, wine, Mutha Sauce, honey, and Creole Seasoning.
6
Turn the heat down to low and simmer for 10 minutes.
7
Keep warm on a back burner.
8
Sharpen your knife and slice the pork loin into 3/4-inch medallions.
9
You should get about 10.
10
Season liberally on both sides with Creole Seasoning.
11
Drag a large cast-iron skillet over to the stove and turn the heat up to high.
12
Heat the pan til smoking hot, about 10 minutes.
13
Pour in the oil and heat for about 30 seconds.
14
Add a few medallionsdont crowd the panand cook for 2 to 3 minutes on each side.
15
Take them out and put them on a platter.
16
Keep warm while you cook the rest of the medallions.
17
Swirl the remaining 1 tablespoon of butter into the warm sauce.
18
Serve these tasty medallions with some of the sauce spooned over each one.
19
Any sauce thats left can be passed for ladling at the table.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 5 large cloves garlic, chopped, Pinch of kosher salt, 1 cup Creole mustard (preferably Zatarains) or spicy brown mustard, and more.

Yes, Pan-Fried Pork Medallions with Creole Honey-Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Pork Medallions with Creole Honey-Mustard Sauce

How did you like this recipe?

Frequently Asked Questions