Main dishes · CRESPO KITCHEN

Pork Medallions with Mango and Mustard

Seared pork with a quick fruit, broth and wholegrain mustard sauce.

30 min approx.4 servingsFresh mango

Ingredient photograph: Diced mango. Alberta Studios · Pexels. Original. Photography credits.

Ingredients

600 g pork tenderloin, cut into 2 cm medallions
1 cup diced fresh mango
½ cup chicken broth
1 tablespoon wholegrain mustard
1 tablespoon cider vinegar
1 tablespoon oil
½ teaspoon salt
¼ teaspoon pepper

Method

Pat pork dry and season with salt and pepper. Heat oil over medium-high heat.
Brown medallions 3–4 minutes per side until they reach 63°C/145°F; transfer to a clean plate and rest 3 minutes.
Pour broth, mustard and vinegar into skillet; scrape the bottom and simmer 3 minutes.
Add mango, cook 2 minutes and spoon sauce over medallions.

Explore all recipes

Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: