| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 11g | 3.5g | 8g |
| sugars | fibre | protein | salt |
| 3g | 1.8g | 28g | 0.7g |
There’s nothing quite like coming home from a long day hiking in the woods or fishing in the lake and sitting down to one of my favorite dishes, Pork Medallions with Chicory and Mustard Sauce. It’s a feast of flavor that’s hearty enough to refuel tired muscles but also manages to balance decadence with some wonderful health benefits. And, of course, it’s a dish that resonates with my lifelong passion for outdoor cooking, drawing me back with each forkful to the wild, open spaces of my beloved Colorado.
The Balance of Flavor
The symphony that occurs when rustic game flavors marry together with the subtleties of garden fresh produce always astounds me. The robust intensity of pork medallions forms a delicious contrast with the pleasantly bitter notes of chicory. It’s depth and sophistication in each bite, a warm embrace of flavors, you might say, and one that’s intimately tied to my cherished memories of forest and field.
Healthy and Hearty
But it’s not just about the taste, though that would be more than enough. This Pork Medallions with Chicory and Mustard Sauce offers numerous health benefits too. Pork is an excellent source of high-quality protein and vital nutrients, making it a perfect fuel for those high-energy days in the great outdoors. Meanwhile, chicory is high in fiber, helping to promote a healthy digestive system. This, combined with potential inflammation-reducing properties of lemon and mustard, means this comforting dish can also contribute positively to your wellbeing. And isn’t such a blending of pleasure and health the mark of a truly great meal? (source)
In Good Company
Of course, as with any good meal, pairing is key. This dish fits in beautifully amidst a menu of mountain-inspired cuisine. A hearty barley soup to start, a side of roasted root vegetables, and perhaps a glass of dry white wine would make this a meal fit for a king… or at least a very well-fed outdoorsman! And if you’re familiar with Okie-style chicken and toast or Irish Guinness stew, you will find the robust, heartwarming elements of the pork medallions dish pleasingly similar. Barley Soup Recipe
What You’ll Need
Pork Medallions with Chicory and Mustard Sauce Ingredients
Serves 6
- 18 Pork Medallions
- 3 heads of Chicory, halved
- 1 cup of Beef Stock
- 3 tablespoons Dijon Mustard
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
- 1 large Lemon, zested and juiced
- 1/4 cup of Dry White Wine
- 1/2 cup of Heavy Cream
- 2 tablespoons fresh Parsley, chopped
Method
Step One
Start by seasoning the pork medallions with salt and pepper to taste. Preheat your oven to a low heat, about 200 degrees F (95 degrees C) so you can keep the pork warm later.
Step Two
In a large pan, heat the butter and olive oil over medium heat. Once the pan is hot, add the pork medallions and sear them for about 2 minutes on each side until they’re browned. Once cooked, move them to a plate and keep them warm in the oven.
Step Three
Add the chicory to the same pan, cut side down. Cook for about 2-3 minutes until it’s golden brown. Transfer to oven with pork to keep warm.
Step Four
Again, in the same pan, add the white wine. Allow it to simmer until it’s reduced by half. This should take about 2-3 minutes.
Step Five
Next, stir in the beef stock and Dijon mustard. Allow the mixture to simmer for another 2-3 minutes, or until it’s reduced by half again.
Step Six
Add in the heavy cream, lemon zest, and juice. Allow the sauce to simmer for a final 2-3 minutes.
Step Seven
Season the sauce with additional salt and pepper to your preference. Return the pork and chicory back to the pan, spooning the sauce over them. Allow them to cook together a few minutes longer, so the pork can absorb some of the sauce flavor.
Step Eight
Finally, sprinkle the cooked pork medallions and chicory with fresh parsley before serving. Enjoy your Pork Medallions with Chicory and Mustard Sauce!
