Pork Tenderlion Medallions with Mustard Sauce & Pecans
When I was in college I volunteered myself to cook for a dinner party my Nana was hosting. Looking back, I was pretty confident to cook an entire meal for my Nana and her friends. These were the same ladies whose recipes appeared in one of my beloved cookbooks, Gazebo Gala. The recipes were deep in southern traditions, full of butter and of course delicious.
My menu was as follows:
Pecan Crusted Chicken Breast with a Dijion Sauce, Broiled Stuffed Tomatoes, Asparagus and Chocolate Tarts.
Once I had sauteed the chicken and it was ready for the oven – we realized the oven was stuck on broil! My dinner was literally going to go down in flames. I calmly sat on the stoop to smoke a cigarette ( this was college!) and came up with a game plan. I decided to rotate the chicken, tomatoes and rolls under the broiler until I got them finished. It worked and the dinner party went off with out a hitch.
The chicken recipe called for 10 tablespoons of butter and 2 tablespoons of safflower oil. Not only that but the chicken was entirely coated in pecans! To say the least it was a very decadent dish.
I came up with this healthier version a few years later. You could use chicken but I prefer using pork tenderloin.
1 lb pork tenderloin, visible fat trimmed, sliced into 1 inch pieces
salt and pepper
canola oil spray
2 tbsp low sodium chicken broth
1/2 cup light sour cream
2 tsp dijion mustard
2 tbsp pecan pieces, toasted
chopped parsley for garnish
Pound pork into 1/4 inch medallions, season both sides with salt and pepper.
Coat pan with canola oil spray and over medium heat cook medallions about 3-4 minutes on each side. Remove from pan and keep warm.
Turn heat to low and add chicken broth to deglaze pan, scraping the bottom to get up all the bits of flavor. The add sour cream, mustard and salt and pepper. Stir until a smooth consistency being careful not to boil sauce.
Serve pork medallions with mustard sauce and topped with a few toasted pecans pieces and chopped parsley.
I use light sour cream for this dish – be careful not to get too hot or the sour cream will seperate.
I usually serve the medallions with whipped sweet potaotes and sauteed spinach. Tonight I was in a hurry so I heated up a package of quinoa & whole grain brown rice.