HEB logo
Sautéed Pork With Mustard Sauce
Prep Time:
10 minutes
Cook Time:
10 minutes
4 servings

1 pound Pork Tenderloin Medallions or Loin Chops, cut 1/2-inch thick

2 tablespoons flour

1/2 teaspoon Each thyme and salt

1/4 teaspoon Each paprika and pepper

1 tablespoon butter

1 tablespoon butter

1 tablespoon coarse-grain Dijon mustard

1 tablespoon tarragon vinegar (see note)

1/2 teaspoon cracked green peppercorns (see note)

1/4 teaspoon salt, or to taste

1 tablespoon flour

1 cup milk


Shake flour with seasonings in a plastic bag to blend.
Add pork medallions or chops and shake to coat.
Melt butter in a 12-inch non-stick skillet over Medium-High heat.
Place pork in pan and brown quickly 2 to 2 1/2 minutes per side.
Remove and keep warm.
Make sauce by melting butter in same skillet.
Stir in mustard, vinegar, pepper and salt.
Blend in flour until a thick paste forms.
Pour milk slowly into flour, whisking to combine until smooth.
Heat 3 to 5 minutes; stir occasionally until desired thickness.
Serve sauce under or over pork.
Note: White or red wine vinegar and 1/4 teaspoon black pepper may be

Nutritional Information

No Nutritional Information Available