Pork Medallions with a Cider, Mustard and Camembert Sauce Recipe

Pan fried pork tenderloin medallions with a cider, mustard and camembert sauce.

Pork Medallions with a Cider, Mustard and Camembert Sauce Recipe

Fresh from the soul of a French Bistro, these simple pork medallions are served with a creamy Camembert, mustard and cider sauce. Not only is it delicious, but it is lightning quick too... going from your fridge to your table in well under 30 minutes.

Course Main Course

Cuisine European

Keyword pork fillet in cider and cream sauce, pork in cider and mustard sauce, pork medallions with mustard sauce, pork with camembert

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 620kcal

Author Brian Jones

Ingredients

300 g Pork Tenderloin 10oz
2 Cloves Garlic
1 tablespoon Olive Oil
30 g Butter 2 tablespoon
100 g Camembert Cheese 3.5oz
75 g Sour Cream ⅓ Cup
125 ml Dry Cider ½ Cup
2 teaspoon Dijon Mustard
5 g Snipped Chives 2 tablespoon
¼-½ teaspoon Salt

Instructions

Remove the rind from the Camembert cheese. It helps to freeze the cheese for 30-60 minutes before doing this. See the Frequently Asked Questions Section!
Cut your pork tenderloin into 6 pieces, approximately 50g in weight, then place each slice between two pieces of baking parchment and flatten to 5-7 mm (¼") thick medallions.
Heat a 30cm or 12" frying pan over a high heat and when hot, add the olive oil and the butter. When the butter begins to foam, add the garlic cloves to the pan and flip them in the butter.
Season the pork medallions with salt and then add them to the pan and cook them for 90 seconds on each side, then remove them. Place them on a warmed plate and cover with foil.
Pour in the cider and reduce by half whilst whisking all of the time.
Turn down the heat to medium and add in the mustard, sour cream and camembert cheese, then whisk to combine and form a sauce. Do not reduce too far, the sauce will thicken whilst the sauce cools as you serve the pork and the sides.
Whisk the pork resting juices into the sauce, then pass through a fine mesh sieve (optional) and then serve sprinkled with the snipped chives.

Video

Notes

For hints on removing the rind from the cheese see my Frequently Asked Questions section further up the page.

Nutrition