Oat Breaded Pork Medallions With Dijon Mustard Sauce
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Médaillons de porc panés à l’avoine et sauce dijon-champignons

Les plats principaux élégants ne doivent pas prendre longtemps. De tendres tranches de porc juteuses avec une panure d’avoine croquante parfumée au thym sont servies avec une sauce crémeuse Dijon-champignons pour un délicieux repas qui se prépare en seulement 30 minutes.

Oat Breaded Pork Medallions With Dijon Mustard Sauce

Oat-breaded Pork Medallions with Dijon Mushroom Sauce

Elegant entrees don’t have to be time-consuming. Tender slices of juicy pork with a crunchy, thyme-scented oat breading are served with a creamy Dijon mushroom sauce for a delicious meal that comes together in just 30 minutes.
Type de plat: Plats principaux
Oat Type: Farine d’avoine, Flocons d’avoine roulés
Temps de préparation: 10 minutes
Temps de cuisson: 20 minutes
Temps total: 30 minutes
Portions: 4


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)


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.


  • 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.