I must have made this a thousand times. I also make this with chicken and I can imagine you could very well do it with turkey. This is great if you can find your pork on sale like I did. You can buy your tenderloin whole or sliced. The quantities are easily adjustable, I never really had a recipe for this because I tend to go by feel. If your sauce starts to look too heavy simply add some chicken broth, should it look to thin, simply bring it to a boil in order to reduce it. By a boil I don’t mean like you are starting your own volcano – but a gently boil over a 5-10 minutes time frame.
1.5 lb pork medallions or tenderloin cut into 1/2 in. thick pieces (mine were “uneven” and that’s not good)
2 cups mushrooms sliced
1/2 onion diced
2 tablespoons of flour
3 tablespoons of Dijon mustard
1/2 cup of wine
2 cups of chicken broth
2 teaspoon of fresh Thyme
Olive oil for sauteing your pork (2-3 tablespoons)
In a large pan, heat 1-2 tablespoons of olive oil, salt and pepper your pork (both sides). Working in batches, sear your pork on both sides so it gets a nice brown “crusty” look ( 2-3 minutes per side). Your pork will not be cooked completely that’s OK because it’s about to cook in a swimming pool of mustard madness.
Remove all your pork to a plate, set aside or keep in a warm oven until you get your sauce going.
Using the same pan (do not clean it….flavor!) melt your butter and add your onions. Saute them for 2-3 minutes on medium heat, add your mushrooms and cook for another 2-3 minutes. Next, sprinkle your flour and stir everything around so your mushrooms and your onions get coated with your flour. Cook for 1-2 minutes. Add your wine, your broth and your mustard, bring this to a boil and add your pork. Stir everything around and reduce the heat to medium. Cook for 20 minutes. Sprinkle your Thyme and let this cook for 1-2 minutes.
This is a picture of my pork before the sauce had a change to thickened:
This is after 20 minutes:
I like to serve this with either rice or orzo pasta cooked in chicken broth.
Here is a look:
Printed friendly: Pork in Wine Mustard Sauce
Have a wonderful day,
Peace and Dijon,