Pan-Fried Pork Medallions with Creole Honey-Mustard Sauce

Name: Pan-Fried Pork Medallions with Creole Honey-Mustard Sauce
Yield: feeds 4 to 5
Ingredients: 2 tablespoons butter; 5 large cloves garlic, chopped; Pinch of kosher salt; 1 cup Creole mustard (preferably Zatarain’s) or spicy brown mustard; 1/2 cup white wine; 1 cup Mutha Sauce (page 165); 3 tablespoons honey; 1 teaspoon Creole Seasoning (page 167); 1 boneless center-cut pork loin roast (2 to 2 1/2 pounds); Creole Seasoning; 1/2 cup vegetable oil

January 24, 2012

It doesn’t get much easier than this—or tastier. That wonderful Zatarain’s Creole Mustard (see Resources, page 175) is hard at work for you, makin’ an easy sweet and savory sauce that brings out the best in pork.

Recipe notes

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