Creole Pork Medallions
Prep
20m
Cook
10m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Sauce
| 2 Tbs butter |
| 5 large cloves garlic, chopped |
| 1/8 tsp salt |
| 1 cup Creole or spicy mustard |
| 1 cup Mutha BBQ sauce |
| 3 Tbs honey |
| 1 Tsp Creole seasoning |
| 1/2 cup rice wine vinegar |
Pork
| 1 2 to 2 1/2 pound pork loin roast |
| creole seasoning |
| 1/2 cup vegetable oil |
Creole Pork Medallions Directions
- To make the sauce, ver medium heat, melt the butter in a small saucepan.
- Add the garlic and the salt.
- Cook for 1 minute, to just soften the garlic a bit.
- Add mustard, wine, BBQ Mutha sauce, honey and the Creole seasoning.
- Lower the heat and let simmer for 10 minutes.
- Keep it warm on a back burner
- Slice the pork into 3/4-inch medallions, (about 10 medallions.)
- Liberally season on both sides with the Creole seasoning.
- In a large cast ironskillet, uset the high setting and heat to smoking hot. (about 10 minutes.)
- Carefully pour in the oil and heat for about 30 seconds.
- Add a few of the medallions, taking care not to overcrowd the pan.
- Cook for 2 to 3 minutes on each side.
- Remove the medallions and place them on a platter, keeping them warm while finishing the rest of themedallions.
- In the warm sauce, stir in 1 tablespoon of butter into the warm sauce.
- Serve with themedallions with sauce spooned over them.
Nutrition facts
Per Serving
| Kcal: | 769 kcal |
| Fibers (g): | 0.3g |
| Sodium (mg): | 3076mg |
| Carbs: | 23.5g |
| Sugar (g): | 8.37g |
| Fat: | 44.4g |
| Saturated fat (g): | 12.7g |
| Cholesterol: | 163mg |
| Proteins: | 55.4g |
