Pork Pan Fried Pork Medallions With Creole Honey Mustard Sauce |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is straight from the Dinosaur Bar-B-Que in New York City.This is very easy to put together and it comes with a savory sauce that you will just love. PLEASE NOTE: RECIPEZARR'S SYSTEM DOES NOT RECOGNIZE MUTHA SAUCE.IN THE INGREDIENTS,BROWN SAUCE IS THE MUTHA SAUCE,NOT BROWN. Ingredients:
2 tablespoons butter |
5 large garlic cloves, chopped |
1 pinch salt |
1 cup creole mustard, like zatarain's or 1 cup spicy brown mustard |
1/2 cup white wine |
1 cup brown sauce |
3 tablespoons honey |
1 teaspoon creole seasoning |
boneless center cut pork loin |
creole seasoning |
1/2 cup vegetable oil |
1/4 cup vegetable oil |
1 cup minced onion |
1/2 minced green pepper |
1 jalapeno pepper, seeded and minced |
1 pinch salt and pepper |
2 tablespoons minced garlic |
28 ounces tomato sauce |
2 cups ketchup |
3/4 cup worcestershire sauce |
1/2 cup cider vinegar |
1/4 cup lemon juice |
1/4 cup molasses |
1/4 cup cayenne pepper sauce |
1/4 cup brown mustard |
3/4 cup dark brown sugar, packed |
1 tablespoon chili powder |
2 teaspoons coarsley ground black pepper |
1/2 teaspoon ground allspice |
1 tablespoon liquid smoke |
Directions:
1. 1. Make the sauce:
2. 2. In a small saucepan over medium heat,melt 1 tablespoon of butter.Add the garlic and a pinch of salt. Cook for 1 minute.Add the mustard,wine, Mutha sauce,honey and Creole seasoning.Turn down the heat to low and simmer for 10 minutes,keep warm.
3. 3. Make the pork: Slice the pork into 3/4 inch thick medallions.You should get around 10 pieces.Season liberally with Creole seasoning on both sides.Heat a large cast iron skillet on high until very,very hot.Add the oil heat for about 30 seconds. Add a few pieces of pork a few at a time and don't crowd them in the pan, cook 2-3 minutes on each side.
4. 4. Take them out and put on a platter. Keep them warm while you cook the others.
5. 5. To Serve:.
6. 6. Swirl the remaining 1 tablespoon of butter into the warm Mutha sauce.Spoon 1-2 tablespoons of sauce over each piece of pork. Any sauce that's left can be passed around the Table for lading.Any sauce left over can be frozen.This MUTHA sauce can be used on RIBS OR CHICKEN BY ITSELF.
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