Seared Pork with Dijon sauce
This recipe was prepared at our Food of France Parent/Child cooking class. It is a manageable recipe to make at home and one with broad appeal. The value of cooking with your children can not be underestimated. You are not only teaching a life skill, but also an appreciation of good food. The bonus: time together in the kitchen and around the table.
Dijon is a region of Bourgogne, France, known for its exquisite cuisine. Mustard is made from the crushed seeds of the mustard plant. Dijon mustard is a style of mustard that originated from the Dijon region. You can make the sauce as creamy as you wish with heavy cream, or thin it with chicken stock .
1/8 stick unsalted butter
1 tablespoons olive oil
4 to 6 pork tenderloin medallions, cut from the loin, and lightly pounded
1 Tablespoon provencal herbs (sage, thyme, rosemary, oregano)
½ red onion diced
1 clove garlic diced
¼ cup dry white wine
¼ cup heavy cream
1 tablespoon Dijon mustard, such as Maille or Grey poupon
Fresh ground pepper
Sea salt and freshly ground pepper
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