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.
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.