Médaillons de filet de porc à la sauce crémeuse au miel et à la moutarde

Ingrédients

• 2 pounds pork tenderloin, (cut into 1 inch slices)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cloves garlic, (minced)
• 3 tablespoons honey mustard
• 1/2 teaspoon dried red pepper flakes
• 1/2 cup vegetable broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 2 cups heavy cream
• 2 tablespoon fresh parsley, (finely chopped)

Préparation

1. 1

   Measure the flour into a wide, shallow bowl.

2. 2

   Season both sides of the pork medallions with salt and pepper and dredge them into the flour. Set aside.

3. 3

   Over medium-high heat in a large skillet, melt the butter into the olive oil.

4. 4

   Carefully place the pork medallions into the pan, leaving about an inch of space between each piece.

5. 5

   Fry the pork medallions for 3-4 minutes on each side or until they are golden and nicely seared. (You may have to do this in batches to not overcrowd the skillet.) Once seared, transfer the pork pieces to a plate and set aside.

6. 6

   Add the garlic, honey mustard, dried red chili flakes, vegetable broth, dried oregano, dried basil, and dried thyme to the skillet and stir well with a wooden spoon, scraping the bottom of the skillet as you do so to incorporate any browned pork bits into the sauce. Cook for 2 minutes.

7. 7

   Pour the heavy cream into the skillet. Stir to incorporate the other ingredients into it. Allow the cream to bubble and cook for two minutes.

8. 8

   Add the pork pieces back to the skillet, turning them so that they are well coated with the cream sauce. Cook the pork for 6-8 minutes more.

9. 9

   Once the pork is fully cooked and has reached an internal temperature of at least 145 degrees F, sprinkle in the chopped parsley. Turn off the heat and serve immediately.