We’re classing our family get-togethers up a notch. No, we’re not ordering an ice sculpture or installing a chandelier. We’ll be adding a touch of elegance to our next family dinner with these delicious Oat-Breaded Pork Medallions with Dijon Mushroom Sauce we’ll be serving as our main course.
The next couple months will present a lot of opportunities for dinners and parties with friends and family, and while we love spending time in the kitchen, it can get to be a little too much to spend a full afternoon cooking when there is visiting to do.
You can make these savory medallions in just 30 minutes, proving that elegant dishes don’t have to take up your entire day. The pork and the sauce in this delicious recipe are made using rolled oats and oat flour respectively, adding heart-healthy fiber and nutrients you wouldn’t get from pork medallions done with traditional breading and flour.
A pork medallion is really just a fancy name for a piece of trimmed pork tenderloin that’s been flattened with a mallet, or as it’s known around here, a “kabonger.”
Flattening the pork with this method will speed up cooking time, give you more surface area for the savory oat breading, and it’s also an awesome way to de-stress. When you have family over and that one impossible-to-please relative (every family has one) is getting to you, excuse yourself and go make some pork medallions.
The magic of this dish is the savory, rolled oat and thyme breading. It’s a snap to prepare in a food processor, fries up nice and crisp and holds in the juices of the meat.
Next up is the deceptively simple Dijon mushroom sauce. We make ours with a little gluten-free oat flour which thickens the gravy beautifully and is celiac-friendly. We then up the elegance factor with Dijon mustard and a splash of cream.
To serve – pour the gravy over the medallions and sprinkle with parsley. Of course, this also calls for your prettiest platter.
This dish is so fancy that it might even get a genuine compliment out of that one relative. Just smile sweetly in response. Keep it classy!
Oat-breaded Pork Medallions with Dijon Mushroom Sauce
Ingredients
For the pork:
- 1 cup rolled oats (250 ml)
- 1 tsp thyme dried (5 ml)
- 1 lb pork tenderloin trimmed (500 g)
- 2 eggs lightly beaten
- 2 Tbsp canola oil or olive oil, divided (30 ml)
- salt to taste
- black pepper to taste
For the sauce:
- 4 cups crimini mushrooms or white mushrooms, sliced, (1000 ml)
- 1 clove garlic large, minced
- 2 Tbsp oat flour (30 ml)
- 1 1/4 cups chicken stock (325 ml)
- 1 Tbsp Dijon mustard grainy, (15 ml)
- 1/2 cup cream (125 ml)
- salt to taste
- black pepper to taste
- 2 Tbsp flat-leaf parsley chopped (30 ml)
Instructions
To make breading:
- In the bowl of a food processor, combine oats and thyme. Pulse until oats are coarsely ground (roughly the size of bread crumbs). Set aside.
To make the pork medallions:
- Cut tenderloin into 8 equal slices. Between sheets of parchment paper, pound flat, using the smooth side of a meat tenderizer or mallet. Season with salt and pepper.
- Dip a piece of seasoned pork in egg, shake off excess, then press into oats, coating both sides. Repeat until you have breaded all eight pieces.
- Over medium-high heat, heat 1 Tbsp oil in a large, non-stick skillet.
- Fry pork medallions in batches of four, turning once, until golden brown and cooked through, adding additional oil if necessary. Remove from pan and keep warm.
To make the sauce:
- Add remaining oil, mushrooms and a pinch of salt to the skillet and cook, stirring frequently, until softened, adding garlic in the last 30 seconds.
- Sprinkle in oat flour and cook, stirring, until flour is no longer visible.
- Whisk in the chicken broth, bring to a simmer and cook, stirring frequently, until sauce thickens.
- Stir in mustard and cream. Taste and season with black pepper and salt, if needed.
Note
- To serve, arrange pork medallions on a warmed platter and spoon a little mushroom sauce on each one. Sprinkle with parsley. Transfer remaining sauce to a gravy boat and serve on the side. Sauce will thicken a little on standing.