Mustard-Crusted Pork with Madeira Cream Sauce

For years, I have been making Pork Tenderloins with Mustard Cream Sauce Lisette, a family favorite. Today, however, I was out of tawny port and thought it would be as good a time as any to make some changes to the recipe. The original recipe is fine as it is, however, my family always fights over who gets the crunchiest parts. Cutting the pork into medallions and coating them in mustard and flour individually solves this problem. It is also easier to judge when the pork is cooked, rather than when it is left whole.

Serves 2-3

1 pork tenderloin, about 1 1/2 lbs., cut crosswise into 3/4-inch medallions
1/4 cup Dijon mustard
1/2 cup flour
3 tablespoons canola oil
1/4 cup minced shallots
1/4 cup madeira
1/2 cup heavy cream
1/2 teaspoon salt
minced parsley for garnish

Place mustard and flour in 2 separate shallow dishes. Dip medallions in mustard, coating evenly, then into flour, coating evenly and shaking off excess. Heat oil in a large skillet over medium heat. When hot but not smoking, add medallions in one layer and cook 3-5 minutes on each side or until crust is a golden brown and juices are no longer pink. Do this in batches if necessary to avoid crowding. Remove medallions to a platter and keep warm. Pour off fat except for one tablespoon. Add minced shallots and cook, stirring, until limp, 2-3 minutes. Add madeira and increase heat to high, bringing mixture to a boil while you scrape the bottom of the pan to incorporate any browned bits. [If entertaining, you can cook this on a tabletop stove, flaming the madeira after you add it to the pan. Proceed with the recipe when the flames die down.] Add heavy cream; taste sauce and adjust seasoning with salt and freshly ground black pepper. Return medallions to the pan to warm briefly, about 3 minutes. Remove medallions to a serving platter, and serve hot, napped with the sauce.

Recipe can be doubled easily.

Suggested accompaniments:

  • a crisp green salad dressed with a simple vinaigrette
  • sauteed cinnamon apples
  • garlic mashed potatoes
  • a nice full-bodied red wine, such as Cabernet, would be welcome too

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