Lemon Pepper Pork Loin with Mustard Cream Sauce

January 27, 2011

Here's what we had for dinner tonight. I'm a little picky about how a pork loin is cooked, and since grilling isn't an option this seemed like a good alternative. Start out by cutting the pork loin into 1 inch thick medallions, then cook in butter for about 4-5 minutes each side over medium heat. I seasoned the pork loin with lemon pepper on both sides before cooking.

 After being flipped the first time.

 All done!

 Here's the mustard cream sauce in process. Just cook this over low heat until it's simmering , then stir for about 1-2 minutes until it thickens up a little bit. For the sauce I used 1 cup of heavy cream, 1/2 cup spicy brown mustard, then added garlic salt and pepper to taste. There aren't really any exact measurements for the spices, just see what you think it needs more of. :)

Pour the sauce over the pork medallions and you're done!

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