- 10 ounces pork tenderloin, sliced into ¬Ĺ-inch thick¬†rounds
- 1 teaspoon dijon mustard
- ¬Ĺ cup finely chopped hazelnuts
- 2 tablespoons chopped fresh basil
- Salt and freshly milled black pepper to taste
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- ¬ľ cup half-and-half cream
- 1 cup sliced beets, drained
More commonly used in Europe than in the United¬†States, hazelnuts make an aromatic crust and add an¬†interesting flavor note to this pork dish.
- With a mallet or meat pounder, pound each pork round¬†between sheets of wax paper until ¬ľ inch thickness. Mix¬†the mustard, hazelnuts, basil, and salt and pepper in a¬†bowl. Dredge the pork medallions in the mustard¬†mixture and set it aside.
- Heat a dry skillet for 2 minutes,¬†then add the oil and heat over medium-high heat for 1¬†minute. Add the dredged pork medallions and saut√© for¬†30 seconds to 1 minute per side, until the nuts are lightly¬†browned (the pork will finish cooking in the sauce).¬†Remove the medallions from the pan and keep warm.
- Add the broth to the pan and deglaze, scraping up all of¬†the brown bits that stick to the bottom. Stir in the cream¬†and simmer for 3 more minutes.
- Return the medallions¬†to the sauce and cook for 2 more minutes. Arrange the¬†beet slices on two plates. Place each medallion over a¬†beet slice and serve at once.