Pork Tenderloin Medals with White Mustard Sauce 🐷
constituents
For the Pork Medals
1 pound boneless, skinless pork sink, cut into 1- inch medals
teaspoon olive oil painting
1 tablespoon garlic greasepaint
tablespoon onion greasepaint
tablespoon swab
tablespoon black pepper
For the White Mustard Sauce
mug mayonnaise
mug Dijon mustard
1 teaspoon bomb juice
1 clove garlic, diced
/ 4 tablespoon swab
tablespoon black pepper
Instructions
Sear the Pork Medals toast olive oil painting in a large skillet over medium-high heat. Season the pork medals with garlic greasepaint, onion greasepaint, swab, and pepper. Sear the medals for 2- 3 twinkles per side, or until browned and cooked through.
Make the White Mustard Sauce In a small coliseum, whisk together mayonnaise, Dijon mustard, bomb juice, garlic, swab, and pepper.
Serve Arrange the seared pork medals on plates and mizzle freehandedly with the White Mustard Sauce.
Tips
You can use any type of pork sink you like for this form.
For a gamy sauce, add a pinch of red pepper flakes to the White Mustard Sauce.
Serve the pork medals with your favorite side dishes, similar as mashed potatoes, roasted vegetables, or a green salad.