The last two weeks were crazy busy as I was preparing for four art events – printmaking workshops, an arts festival, an aboriginal art showcase, and a summer solstice/pow wow where I was showing some of my work and doing face painting. I was running around getting last minute art supplies and trying to find a babysitter for Miss M. I had to help set up the art show at 8:00 am, then head half way across town to the library for the workshop, cab it to a second workshop, then bus it back down to the festival. But Westfest is always a lot of fun. It’s one of the opportunities to catch up with a lot of artists and community members I haven’t seen in months. I didn’t find a babysitter but my friend Steve tagged along to give me a hand with my daughter and traipsed about trying to find her beloved chicken fingers and fries. 😀 So now I’m catching up on some food blogging that I didn’t make the time to post last week. Enjoy!
A quick and healthy recipe for dinner was definitely welcome after all that bustling about. I had all the ingredients on hand, it took no time to put together, and the result was delicious! I could probably make this every week and not get sick of it. The grainy mustard is tangy and sweet and really compliments the pork. Love it!
Pork Medallions with Grainy Mustard Sauce
1 tablespoon olive oil
1 (1-pound) pork tenderloin, cut crosswise into 8 slices
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons whole-grain Dijon mustard (such as Maille)
1 tablespoon unsalted butter
1/2 cup unsalted chicken stock
1 teaspoon all-purpose flour
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
2. Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits. Serve sauce over pork.
Fat 9.5 g
Satfat 3.1 g
Monofat 4.1 g
Polyfat 0.9 g
Protein 26 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 81 mg
Iron 1 mg
Sodium 464 mg
Calcium 10 mg