Pork medallions in a creamy mustard sauce, perfect for lunch for four people.
Ingredients
2 pork tenderloins
1 tablespoon of flour
2 tablespoons of butter
1 teaspoon of French mustard
1 teaspoon of delicate mustard
lemon juice
1 teaspoon of honey
200 ml of 20% cream
paprika, salt, and pepper
Preparation
Cut the tenderloins into 2 cm thick slices and gently flatten them. Season with salt and pepper. Then coat them in flour and fry on both sides until golden brown.
In a separate pan, melt the butter. Add one tablespoon of flour and stir until smooth. Then add half a cup of water and 200 ml of cream. Add mustard, honey, and a bit of lemon juice. Season with salt and pepper. Cook, stirring constantly, until the sauce thickens.
Place the medallions in the sauce and simmer, covered, on low heat. If the sauce becomes too thick, add a little cream or water.
Serve the medallions topped with chopped parsley and grilled porcini mushrooms.