Entree: United States – Southern United States – Skillet Pork Medallions with Peach-Mustard Cream Sauce

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 30 min

Ingredients

- 1.25 lb (570 g) pork tenderloin, trimmed and cut into 1-inch medallions
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 1 small shallot, minced (about 30 g)
- 2 medium peaches, sliced (about 12 oz / 340 g)
- 1/4 cup (60 ml) dry white wine
- 1/2 cup (120 ml) chicken stock
- 1 tbsp (15 ml) Dijon mustard
- 1/2 cup (120 ml) heavy cream
- 1 tsp (1 g) fresh thyme leaves

Instructions

1. Season pork medallions with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
2. Sear pork medallions 2–3 minutes per side until golden and cooked through (internal temperature 145°F / 63°C). Transfer to a plate and tent with foil.
3. Reduce heat to medium, add butter to the skillet, then sauté shallot until translucent, about 1 minute.
4. Add sliced peaches and sauté 2–3 minutes until they begin to soften.
5. Pour in white wine to deglaze the pan, scraping up browned bits, then add chicken stock and simmer 2–3 minutes.
6. Whisk in Dijon mustard and heavy cream, simmer until sauce thickens slightly, about 2–4 minutes. Stir in fresh thyme.
7. Return pork medallions to the skillet to warm and coat with sauce for 1 minute. Serve immediately spooned with peach-mustard cream sauce.