{"id":403,"date":"2022-02-16T04:02:16","date_gmt":"2022-02-16T10:02:16","guid":{"rendered":"https:\/\/oatseveryday.com\/?post_type=wprm_recipe&p=403"},"modified":"2022-03-16T06:43:42","modified_gmt":"2022-03-16T11:43:42","slug":"wprm-oat-breaded-pork-medallions-with-dijon-mushroom-sauce","status":"publish","type":"wprm_recipe","link":"https:\/\/oatseveryday.com\/fr\/recettes\/wprm-oat-breaded-pork-medallions-with-dijon-mushroom-sauce\/","title":{"rendered":"Oat-breaded Pork Medallions with Dijon Mushroom Sauce"},"content":{"rendered":"

Elegant entrees don\u2019t 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.<\/p>\n","protected":false},"author":4,"featured_media":374,"template":"","wprm_course":[2230],"wprm_cuisine":[],"wprm_keyword":[],"wprm_ingredient":[2085,249,216,218,2121,2091,1525,2174,1224,215,2170,222,246,2122],"wprm_ingredient_unit":[],"wprm_glossary_term":[],"wprm_equipment":[],"wprm_category":[],"wprm_oattype":[2070,2065],"wprm_nutrition_ingredient":[],"class_list":["post-403","wprm_recipe","type-wprm_recipe","status-publish","has-post-thumbnail","hentry","wprm_course-plats-principaux","entry","has-media"],"yoast_head":"\nOat-breaded Pork Medallions with Dijon Mushroom Sauce - Oats Everyday<\/title>\n<meta name=\"description\" content=\"Elegant entrees don\u2019t have to be time-consuming. Tender slices of juicy pork with a crunchy, thyme-scented oat breading are served with a creamy Dijon\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/oatseveryday.com\/fr\/recettes\/wprm-oat-breaded-pork-medallions-with-dijon-mushroom-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oat-breaded Pork Medallions with Dijon Mushroom Sauce - Oats Everyday\" \/>\n<meta property=\"og:description\" content=\"Elegant entrees don\u2019t have to be time-consuming. 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Pulse until oats are coarsely ground (roughly the size of bread crumbs). Set aside.","image":0}],"name":"To make breading:"},{"instructions":[{"name":"","text":"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.","image":0},{"name":"","text":"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.","image":0},{"name":"","text":"Over medium-high heat, heat 1 Tbsp oil in a large, non-stick skillet.","image":0},{"name":"","text":"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.","image":0}],"name":"To make the pork medallions:"},{"instructions":[{"name":"","text":"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.","image":0},{"name":"","text":"Sprinkle in oat flour and cook, stirring, until flour is no longer visible.","image":0},{"name":"","text":"Whisk in the chicken broth, bring to a simmer and cook, stirring frequently, until sauce thickens.","image":0},{"name":"","text":"Stir in mustard and cream. Taste and season with black pepper and salt, if needed.","image":0}],"name":"To make the sauce:"},{"instructions":[{"name":"","text":"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.","image":0}],"name":"Note"}],"ingredients_flat":[{"name":"For the pork:","uid":0,"type":"group"},{"amount":"1","unit":"cup","name":"rolled oats","notes":"(250 ml)","id":222,"type":"ingredient","uid":1,"link":{"url":"\/know-your-oats-2\/#rolled-oats","nofollow":"default","eafl":""}},{"amount":"1","unit":"tsp","name":"thyme","notes":"dried (5 ml)","id":2122,"type":"ingredient","uid":2,"link":{"url":"","nofollow":"default","eafl":""}},{"amount":"1","unit":"lb","name":"pork tenderloin","notes":"trimmed (500 g)","id":2170,"type":"ingredient","uid":3,"link":{"url":"","nofollow":"default","eafl":""}},{"amount":"2","unit":"","name":"eggs ","notes":"lightly beaten","id":1525,"type":"ingredient","uid":4,"link":{"url":"","nofollow":"default","eafl":""}},{"amount":"2","unit":"Tbsp","name":"canola oil","notes":"or olive oil, divided (30 ml)","id":249,"type":"ingredient","uid":5,"link":{"url":"","nofollow":"default","eafl":""}},{"amount":"","unit":"","name":"salt ","notes":"to taste","id":246,"type":"ingredient","uid":6,"link":{"url":"","nofollow":"default","eafl":""}},{"amount":"","unit":"","name":"black pepper","notes":"to taste","id":2085,"type":"ingredient","uid":7,"link":{"url":"","nofollow":"default","eafl":""}},{"name":"For the sauce:","uid":8,"type":"group"},{"amount":"4","unit":"cups","name":"crimini mushrooms","notes":"or white mushrooms, sliced, (1000 ml)","id":2121,"type":"ingredient","uid":9,"link":{"url":"","nofollow":"default","eafl":""}},{"amount":"1","unit":"clove","name":"garlic","notes":"large, minced","id":1224,"type":"ingredient","uid":10,"link":{"url":"","nofollow":"default","eafl":""}},{"amount":"2","unit":"Tbsp","name":"oat flour","notes":"(30 ml)","id":215,"type":"ingredient","uid":11,"link":{"url":"\/know-your-oats-2\/#oat-flour","nofollow":"default","eafl":""}},{"amount":"1 1\/4","unit":"cups","name":"chicken stock","notes":"(325 ml)","id":216,"type":"ingredient","uid":12,"link":{"url":"","nofollow":"default","eafl":""}},{"amount":"1","unit":"Tbsp","name":"Dijon mustard","notes":"grainy, (15 ml)","id":2091,"type":"ingredient","uid":13,"link":{"url":"","nofollow":"default","eafl":""}},{"amount":"1\/2","unit":"cup","name":"cream","notes":"(125 ml)","id":218,"type":"ingredient","uid":14,"link":{"url":"","nofollow":"default","eafl":""}},{"amount":"","unit":"","name":"salt ","notes":"to taste","id":246,"type":"ingredient","uid":15,"link":{"url":"","nofollow":"default","eafl":""}},{"amount":"","unit":"","name":"black pepper","notes":"to taste","id":2085,"type":"ingredient","uid":16,"link":{"url":"","nofollow":"default","eafl":""}},{"amount":"2","unit":"Tbsp","name":"flat-leaf parsley","notes":"chopped (30 ml)","id":2174,"type":"ingredient","uid":17,"link":{"url":"","nofollow":"default","eafl":""}}],"instructions_flat":[{"name":"To make breading:","uid":0,"type":"group"},{"name":"","text":"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.","image":0,"uid":2,"type":"instruction","image_url":""},{"name":"To make the pork medallions:","uid":3,"type":"group"},{"name":"","text":"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.","image":0,"uid":5,"type":"instruction","image_url":""},{"name":"","text":"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.","image":0,"uid":6,"type":"instruction","image_url":""},{"name":"","text":"Over medium-high heat, heat 1 Tbsp oil in a large, non-stick skillet.","image":0,"uid":7,"type":"instruction","image_url":""},{"name":"","text":"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.","image":0,"uid":8,"type":"instruction","image_url":""},{"name":"To make the sauce:","uid":9,"type":"group"},{"name":"","text":"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.","image":0,"uid":11,"type":"instruction","image_url":""},{"name":"","text":"Sprinkle in oat flour and cook, stirring, until flour is no longer visible.","image":0,"uid":12,"type":"instruction","image_url":""},{"name":"","text":"Whisk in the chicken broth, bring to a simmer and cook, stirring frequently, until sauce thickens.","image":0,"uid":13,"type":"instruction","image_url":""},{"name":"","text":"Stir in mustard and cream. Taste and season with black pepper and salt, if needed.","image":0,"uid":14,"type":"instruction","image_url":""},{"name":"Note","uid":15,"type":"group"},{"name":"","text":"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.","image":0,"uid":17,"type":"instruction","image_url":""}],"video_id":0,"video_embed":"","video_thumb_url":"https:\/\/oatseveryday.com\/wp-content\/uploads\/2017\/06\/Oat_Breaded_Pork_Medallions_with_Dijon_Mustard_sauce_recipe-150x150.jpg","notes":"<p>[embedyt] https:\/\/www.youtube.com\/watch?v=J9nG79clpX0[\/embedyt]<\/p>\n","nutrition":{"serving_unit":"g"},"custom_fields":[],"ingredient_links_type":"global","unit_system":"default","rating":{"count":"0","average":"0","comment_ratings":false,"user_ratings":false},"parent_post_id":"1881"},"wprm_parent_post_id":"1881","_links":{"self":[{"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_recipe\/403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_recipe"}],"about":[{"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/types\/wprm_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/users\/4"}],"version-history":[{"count":1,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_recipe\/403\/revisions"}],"predecessor-version":[{"id":1910,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_recipe\/403\/revisions\/1910"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/media\/374"}],"wp:attachment":[{"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/media?parent=403"}],"wp:term":[{"taxonomy":"wprm_course","embeddable":true,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_course?post=403"},{"taxonomy":"wprm_cuisine","embeddable":true,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_cuisine?post=403"},{"taxonomy":"wprm_keyword","embeddable":true,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_keyword?post=403"},{"taxonomy":"wprm_ingredient","embeddable":true,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_ingredient?post=403"},{"taxonomy":"wprm_ingredient_unit","embeddable":true,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_ingredient_unit?post=403"},{"taxonomy":"wprm_glossary_term","embeddable":true,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_glossary_term?post=403"},{"taxonomy":"wprm_equipment","embeddable":true,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_equipment?post=403"},{"taxonomy":"wprm_category","embeddable":true,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_category?post=403"},{"taxonomy":"wprm_oattype","embeddable":true,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_oattype?post=403"},{"taxonomy":"wprm_nutrition_ingredient","embeddable":true,"href":"https:\/\/oatseveryday.com\/fr\/wp-json\/wp\/v2\/wprm_nutrition_ingredient?post=403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}