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.