F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Pork Tenderloin with Turnips and Mustard Sauce

  • ACTIVE: 35 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4
  • FAST

This wintry, Asian-inflected dish showcases the underappreciated turnip.

Plus: More Pork Recipes and Tips

  1. 1 cup flat-leaf parsley leaves
  2. 1/2 pound turnips, peeled and cut into 1-inch wedges
  3. 1 tablespoon vegetable oil
  4. 1 1/2 pounds pork tenderloin, sliced crosswise on the diagonal 1/2 inch thick
  5. Salt and freshly ground pepper
  6. 1 tablespoon soy sauce
  7. 1 cup chicken stock or low-sodium broth
  8. 2 tablespoons plus 1 teaspoon Dijon mustard
  9. 2 tablespoons cold unsalted butter, cut into tablespoons
  1. Fill a large, deep nonstick skillet with salted water and bring to a boil. Add the parsley and blanch until bright green, about 1 minute. Using a slotted spoon, transfer the parsley to a plate. Add the turnips and simmer over moderately high heat until tender, about 12 minutes. Drain and transfer to the plate with the parsley.
  2. Wipe the skillet dry. Add the vegetable oil and heat until shimmering. Season the pork medallions with salt and pepper, add them to the skillet and cook over moderately high heat until richly browned, about 3 minutes per side. Transfer the medallions to a large plate.
  3. Add the soy sauce to the skillet; when it sizzles, add the stock. Boil until reduced by half, about 6 minutes. Stir in 2 tablespoons of the mustard and reduce the heat to low. Return the pork medallions and any accumulated juices to the skillet and simmer until the pork is just pink in the center, about 1 minute. Stir in the parsley and turnips and cook until just heated through. Remove from the heat and stir in the remaining 1 teaspoon of mustard. Add the butter 1 tablespoon at a time and stir until the sauce is creamy. Season with salt and pepper. Transfer the medallions to plates, spoon the sauce, parsley and turnips on top and serve.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.