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Sautéed Pork With Mustard Sauce



Quick and easy

Quick and easy

Quick and easy

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 substituted
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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