Pork Medallions With Mustard Cream Sauce And Rice Pilaf

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Beef · high-protein

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Ingredients

• 3/4 lb pork tenderloin, cut in 1-inch medallions
• 3/4 cup long-grain white rice
• 1/4 cup heavy cream
• 1 1/2 tbsp Dijon mustard
• 1/2 cup chicken broth
• 1 1/2 tbsp butter
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 1 1/2 tbsp parsley, chopped
• 1 tsp each salt, black pepper, dried thyme

Method (tap to check — screen stays awake)

1. Melt 1 tbsp of the butter in a saucepan, cook half the onion 3 minutes until soft, add the rice, and stir 1 minute until the grains look chalky.
2. Add 2 1/4 cups water and the thyme, cover, and simmer 15 minutes; rest 5 minutes off the heat, then fluff.
3. Press the medallions flat with your palm to an even thickness and season them well on both sides.
4. Sear in the oil over medium-high, 3 minutes per side, until a brown crust forms and the centers read 145F. Move them to a plate.
5. Cook the remaining onion in the pan drippings 2 minutes, then pour in the broth and scrape up every browned bit.
6. Reduce by half, about 3 minutes, then whisk in the cream and mustard and simmer until the sauce coats the back of a spoon.
7. Swirl in the last of the butter, return the pork and its juices to warm through, and serve over the pilaf with parsley.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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