Mustard, Greens & Parmesan Crusted Pork Medallions With Mustard-Ale Sweet Onion Sauce

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.

Pork Marinade
 4 - 4 oz pork tenderloin medallions 1 1/2 to 2 inches thick
 1 Tbsp canola oil
 2 Tbsp Worcestershire sauce
 1 Tbsp liquid honey
 1 tsp fresh ground black pepper
 3 Tbsp Dijon mustard
Sauce
 1 Tbsp unsalted butter
 1 cup sweet onion, thinly sliced
 ⅓ cup liquid honey
 ½ cup your favourite Ale
 2 Tbsp dry mustard powder
 1 tsp sea salt
 ½ tsp ground black pepper
Crust
 3 Tbsp yellow mustard seed
 2 Tbsp canola oil
 1 Tbsp shallot, finely chopped
 2 tsp garlic, minced
 1 cup kale, thinly sliced
 ½ cup swiss chard, thinly sliced
 ½ cup spinach, thinly sliced
 ½ tsp sea salt
 ½ tsp fresh ground black pepper
 3 oz cream cheese
 1 Tbsp whipping cream
 2 Tbsp lemon zest
 ⅓ cup Parmesan cheese, grated
 ¼ cup panko bread crumbs

MARINADE
1

Combine canola oil, Worcestershire, honey, black pepper and Dijon mustard in a small bowl.

2

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.

CRUST
3

Preheat oven to 400ºF.

4

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.

5

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.

PORK
6

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.

7

Add 2 tablespoons of the crust filling on top and lightly top with panko bread crumbs.

SAUCE
8

Add butter and sweet onions to the pan with the medallions.

9

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.

10

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.

Substitutions
11

Pork tenderloin medallion can be substituted with pork chops or chicken breast or turkey breast medallions.