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Medallions of Pork Dijonnaise

Mustard and pork have long been happy partners and this recipe brings them together beautifully, with a bit of bacon thrown in for good measure (because, everything is better with bacon, right?). A quick stove-top entrée that is equally suitable for a dinner party or a family supper, this preparation would also be brilliant with boneless, skinless chicken breasts if you don’t fancy pork. Serve with baby potatoes, and green beans or carrots.

Medallions of Pork Dijonnaise

1 center-cut pork loin fillet or 2 large pork tenderloins
2 tbs. all-purpose flour
2 tbs. vegetable oil
4 slices thick bacon, thinly sliced crosswise
6 fl. oz. dry white wine or vermouth
9 fl. oz. chicken stock
bouquet garni of parsley, thyme and 1 bay leaf, tied together with string
½ cup crème fraîche
1 tbs. Dijon mustard (mild or hot)
1 tbs. chopped flatleaf parsley

Begin by cutting the pork into 1½-inch thick medallions. (If using 2 pork tenderloins, lay them together, side by side, head to tail, and tie in eight places with kitchen string to form an even cylinder. Cut between the strings to form the medallions.) Season the flour with salt and freshly ground black pepper, tip onto a plate, and dip in the medallions, patting them with your hands so that they are evenly coated.

Heat the oil in a deep frying pan and fry the bacon until brown, 4-5 minutes. Remove and set aside. Add the medallions to the pan and brown well, 3-4 minutes on each side. Remove and set aside.

Pour the wine into the pan and simmer until reduced by half, 2-3 minutes. Stir in the stock, the bacon, and add the bouquet garni. Simmer until slightly thickened and reduced by half, 5-7 minutes. Discard the bouquet garni and whisk in the crème fraîche, stir for 1 minutes, then whisk in the mustard. Taste and adjust seasoning if necessary.

Return the medallions to the pan and gently heat for 4-5 minutes. They should feel firm when pressed in the center, showing they are done. Discard the strings and serve with the sauce spooned over and the parsley sprinkled on top.

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