Pork medallions with sage and mustard sauce from Williams-Sonoma Dinner Parties: Inspired Recipes and Party Ideas for Entertaining by Georgeanne Brennan and Williams-Sonoma

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Accompaniments: Crushed red potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on August 31, 2023

    Fantastically easy and delicious dish. My medallions cooked in about half the time - maybe I sliced them too thin? I don’t think this is the best way to cook pork tenderloin - much prefer roasting the lion whole. But I understand that it’s nice when there’s more surface area for more caramelization? I just think it’s easier to overcook with this method. Still, with a sauce this tasty, maybe it doesn’t matter! Am not a mustard fan and I still loved it.

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