Recipe developed by: Chef James McFarland
The pan-seared pork medallions are topped with creamy garlicy greens and then oven-baked, creating a beautiful golden crust. This dish features three kinds of mustard and highlights the bold flavours of mustard, beer, honey and sweet onion puree in a rich caramel-like sauce.
Combine canola oil, Worcestershire, honey, black pepper and Dijon mustard in a small bowl.
Place the pork medallions in a glass dish and pour the marinade over top pressing the marinade into the meat and ensuring an even coat. Cover with plastic and refrigerate for 3 hours or overnight. Remove from fridge 1 hour before cooking.
Preheat oven to 400ºF.
In a medium sauté pan on medium low heat add mustard seed and lightly toast, approximately 1 minute. Add canola oil, shallots and garlic and lightly sweat. Add kale, Swiss chard and spinach stirring until the greens are slightly wilted, approximately 1 to 2 minutes. Season with salt and pepper.
Move the greens to the side of the pan and stir in the cream cheese, whipping cream and lemon zest until the cream cheese is melted and the greens can be lightly folded together. Remove from heat. Fold in Parmesan cheese.
Preheat canola oil in a sauté pan over medium heat. Add pork medallions and sear one side until golden brown. Turn medallions so that the brown side is up and remove the pan from heat.
Add 2 tablespoons of the crust filling on top and lightly top with panko bread crumbs.
Add butter and sweet onions to the pan with the medallions.
Set the pan on middle rack of the 400ºF oven and continue to cook for 20 minutes or until the top is lightly toasted or browned. Remove the crusted medallions from the sauté pan.
Over medium heat, add honey to the pan and continue to sauté onions stirring regularly until caramelized or dark brown in colour. Add ale and dry mustard powder, salt and pepper and bring to a simmer. Using a blender puree all ingredients until smooth. Plate the crusted medallions on a bed of the sauce and enjoy.
Pork tenderloin medallion can be substituted with pork chops or chicken breast or turkey breast medallions.
Serving Size 6 oz
Servings 4
- Amount Per Serving
- Calories 560
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 9g45%
- Cholesterol 110mg37%
- Sodium 1550mg65%
- Total Carbohydrate 41g14%
- Dietary Fiber 2g8%
- Sugars 28g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Combine canola oil, Worcestershire, honey, black pepper and Dijon mustard in a small bowl.
Place the pork medallions in a glass dish and pour the marinade over top pressing the marinade into the meat and ensuring an even coat. Cover with plastic and refrigerate for 3 hours or overnight. Remove from fridge 1 hour before cooking.
Preheat oven to 400ºF.
In a medium sauté pan on medium low heat add mustard seed and lightly toast, approximately 1 minute. Add canola oil, shallots and garlic and lightly sweat. Add kale, Swiss chard and spinach stirring until the greens are slightly wilted, approximately 1 to 2 minutes. Season with salt and pepper.
Move the greens to the side of the pan and stir in the cream cheese, whipping cream and lemon zest until the cream cheese is melted and the greens can be lightly folded together. Remove from heat. Fold in Parmesan cheese.
Preheat canola oil in a sauté pan over medium heat. Add pork medallions and sear one side until golden brown. Turn medallions so that the brown side is up and remove the pan from heat.
Add 2 tablespoons of the crust filling on top and lightly top with panko bread crumbs.
Add butter and sweet onions to the pan with the medallions.
Set the pan on middle rack of the 400ºF oven and continue to cook for 20 minutes or until the top is lightly toasted or browned. Remove the crusted medallions from the sauté pan.
Over medium heat, add honey to the pan and continue to sauté onions stirring regularly until caramelized or dark brown in colour. Add ale and dry mustard powder, salt and pepper and bring to a simmer. Using a blender puree all ingredients until smooth. Plate the crusted medallions on a bed of the sauce and enjoy.
Pork tenderloin medallion can be substituted with pork chops or chicken breast or turkey breast medallions.
