Pork Tenderloin Medallians
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Wednesday, 22 June 2011 14:55
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2 whole pork tenderloins, cut into 1” thick medallions 2 TBS Tony Chachere’s seasoning mix 1 tsp salt 2 TBS butter 1 tsp olive oil 2 TBS bourbon 1 TBS lemon juice 3 TBS Worcestershire sauce 2 TBS Tabasco Sweet and Spicy sauce 1...

 

  • 2 whole pork tenderloins, cut into 1” thick medallions
  • 2 TBS Tony Chachere’s seasoning mix
  • 1 tsp salt
  • 2 TBS butter
  • 1 tsp olive oil
  • 2 TBS bourbon
  • 1 TBS lemon juice
  • 3 TBS Worcestershire sauce
  • 2 TBS Tabasco Sweet and Spicy sauce
  • 1 tsp Dijon mustard
  • 1/3 cup whipping cream
  • 1 TBS shallots, finely chopped
  • ½ tsp coarsely cracked black pepper
  1. Season pork with Tony’s and salt
  2. Heat butter and olive oil in large skillet over medium heat; add pork and cook until browned on each side; remove and keep warm
  3. Add bourbon to skillet and bring to a boil; whisking to loosen bits of pork left on bottom
  4. Add lemon juice, Worcestershire, Tabasco, and mustard; cook for a minute
  5. Add cream and reduce heat to a simmer
  6. Return pork to pan and heat through while spooning sauce over medallions
  7. Place medallions onto serving plates; spoon sauce and garnish with light sprinkle of shallots and pepper

Serves 6

 

Last Updated on Saturday, 21 February 2015 18:45