Pan-Fried Pork Medallions with Creole Honey Mustard sauce

Dinosaur Bar-B-Que
Recipe of the Month
January 2009

 

2 c. Creole Honey Mustard sauce
1 boneless center-cut pork loin roast (2 to 2 1/2 lbs.)
Cajun Foreplay spice rub
1/2 c. vegetable oil
1 T. butter

1. Warm sauce in small saucepan over low heat while preparing pork.
2. Slice the pork loin into 3/4 inch medallions.
3. Season medallions liberally with Cajun Foreplay spice rub on both sides.
4. Heat a large cast iron skillet over high heat for about 10 minutes, until it is smokin' hot.
5. Pour in the oil and heat for about 30 seconds.
6. Add a few medallions-don't crowd the pan-and cook for 2 to 3 minutes on each side. Transfer to a large platter that you can keep warm while cooking the rest.
7. Add the butter to the warm sauce and drizzle over the medallions, then serve.

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