Holiday Pork Medallions

Holiday Pork Medallions


  • 6 - 3 oz. Pork Loin, cut and pounded thin
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Red Bell Pepper
  • 4 Fresh Artichoke Hearts, cleaned and quartered (or canned)
  • Dijon Cream Sauce
  • 1/4 cup Butter
  • 2 tbs All Purpose Flour
  • 4 tbs Heavy Cream
  • 3/4 cup Chicken Stock
  • 1/4 cup White Wine
  • 1/4 cup Dijon Mustard
  • 1 tbs Whole Grain Mustard
  • Kosher Salt as needed
  • White Pepper as needed


  1. Season the pork medallions with salt and pepper and fry in a pan until golden brown.
  2. Take out and let medallions rest.
  3. In the same pan add red peppers and artichokes. Cook until soft. Remove from pan.
  4. Add butter and flour. Cook for 1 minute.
  5. Slowly add chicken stock and white wine, whisking to prevent lumps.
  6. Whisk in mustards, heavy cream, and season with salt and pepper.
  7. Add back artichokes, peppers and pork. Mix with sauce and serve.

Wine Pairing

Wine Pairing Feature - Recommended by Ted Ross, Vince & Joe's Sommelier Collovray et Terrier - Macon Villages "Tradition" Bourgogne, France - $17.99 750 mL 100% Chardonnay from the burgandy region of France. Un-oaked and creamy... a beauty!