1 tablespoon vegetable oil , for the mustard sauce
2 tablespoons sugar , for the mustard sauce
3 tablespoons white wine vinegar, (for the mustard sauce)
4 tablespoons vermouth, dry (for the mustard sauce)
1 cup beef broth, for the mustard sauce
1 tablespoon mustard seed, (for the sauce)
1 pinch pepper
Preparation
45 mins
0 mins
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Remove the fat from the pork medallions and set aside. Cut the meat into medallions if not already cut.
Finely chop the garlic and mix it in a bowl with the soy sauce, rice vinegar, and sugar. Place the pork in the bowl and mix to ensure the marinade covers everything. Set aside.
Slice the leeks diagonally.
Prepare the mustard sauce. Finely chop the shallots and the reserved pork fat. Fry it in oil with the sugar until caramelized. Add the wine to the pan, along with the vinegar. Let it reduce until it has the consistency of honey. Add the Vermouth and let it reduce again. Pour in the broth and let it cook for 10-15 minutes.
Pour the sauce into a new pan, straining it through a sieve. Add the mustard and salt and pepper.
Melt the butter in a pan and add the leeks, wine, salt, and pepper. Cover the pan and let them steam. At the same time, heat oil in another pan and cook the pork medallions for about 3-4 minutes on each side.
Place the leeks on each plate, add a pork medallion on top, and cover with mustard sauce. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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