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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
For the pork:
- 1 cup rolled oats (250 ml)
- 1 tsp dried thyme (5 ml)
- 1 lb pork tenderloin, trimmed (500 g)
- 2 eggs, lightly beaten
- 2 Tbsp canola or olive oil, divided (30 ml)
- Salt and pepper, to taste
For the sauce:
- 4 cups sliced crimini or white mushrooms (1000 ml)
- 1 large clove garlic, minced
- 2 Tbsp oat flour (30 ml)
- 1 1/4 cups chicken stock (325 ml)
- 1 Tbsp grainy Dijon mustard (15 ml)
- 1/2 cup cream (125 ml)
- Salt and pepper to taste
- 2 Tbsp chopped flat-leaf parsley (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.