pork medallions with mustard-chive sauceFour or five years ago my sorority alumnae group in NYC decided to put together our own cookbook. One of the recipes in this book, Pork Medallions with Mustard-Chive Sauce, has become a fairly regular occurrence at the dinner table over the years. I have no idea where Jen–the woman who submitted the recipe–came up with this, but it’s really good. I made it last week and served it with herbed orzo and grilled asparagus. As with pretty much everything I cook, I made some adjustments. I use┬áboneless pork chops, cubed, rather than pork tenderloin. I honestly think that’s just because I had pork chops on hand when I wanted to make this, and it stuck.

Pork Medallions with Mustard-Chive Sauce

This recipe serves about 4 people, or you can halve it like I do.

2 1-pound pork tenderloins, each cut crosswise into 6 slices (or 4 pork chops, cubed)
2 tablespoons butter
2 tablespoons olive oil
2 cups chopped leeks (white and pale green parts only; about 2 medium)
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1/2 cup creme fraiche or sour cream (I use sour cream)
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon (which I often leave out if I don’t have it on hand)
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons whole grain mustard (Jen’s recipe calls for Dijon, but I will put whole grain mustard on anything. Seriously. And then I lick the spoon.)

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