Pork Medallions with Dijon Cream Sauce and Herbed Farro

Tender pork medallions seared and finished in a rich, tangy Dijon cream sauce, served alongside a toothsome herbed farro pilaf and crisp green beans for a complete and satisfying meal.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 2
• Cuisine: French
• Difficulty: Medium
• Cost: $7.70/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• classic
• comfort food
• sauté
• savory

Ingredients

• 1 pound pork tenderloin (cut into 1-inch thick medallions)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 shallot (minced)
• 0.5 cup chicken broth
• 2 tablespoon Dijon mustard
• 0.25 cup heavy cream
• 1 cup farro
• 2 cup vegetable broth
• 0.25 cup fresh parsley (chopped)
• 1 teaspoon fresh thyme (chopped)
• 0.5 pound green beans (trimmed)

Instructions

1. In a medium saucepan, combine the farro with 2 cups of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the farro is tender and the liquid is absorbed. Remove from heat and keep covered.
2. While the farro cooks, season the pork medallions with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3-4 minutes per side, until golden brown and cooked through. Remove the pork from the skillet and set aside on a plate, tented with foil to keep warm.
4. Reduce the heat to medium. Add the butter to the skillet, allowing it to melt. Add the minced shallot and cook for 1-2 minutes, stirring, until softened.
5. Pour in the 0.5 cup chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
6. Whisk in the Dijon mustard and heavy cream. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
7. Return the pork medallions to the skillet, turning to coat them in the sauce. Cook for 1 minute more to reheat.
8. Fluff the cooked farro with a fork and stir in the chopped fresh parsley and thyme.
9. Steam or boil the trimmed green beans until tender-crisp, about 3-5 minutes.
10. Divide the herbed farro and green beans between two plates. Top with the pork medallions and a generous drizzle of the Dijon cream sauce. Serve immediately.

Notes

Leftover sauce is delicious over roasted vegetables or potatoes.

Nutrition (per serving)

• Calories: 995
• Protein: 75.2 g
• Carbohydrates: 74.6 g
• Fat: 42.4 g
• Fiber: 13.5 g
• Sodium: 1062 mg
• Saturated Fat: 17.3 g
• Sugar: 7 g
• Cholesterol: 214 mg