A delightful dish featuring tender pork medallions glazed with a honey mustard sauce and garnished with toasted pecans.
Combine the honey, Dijon mustard, soy sauce, minced garlic, and smoked paprika in a mixing bowl to create the marinade.
Ensure the marinade is well mixed for even flavor distribution.
Place the pork medallions in the marinade and coat them thoroughly. Cover and refrigerate for at least 2 hours.
Marinating overnight will enhance the flavors even more.
Heat a skillet over medium heat and melt 1 tablespoon of butter. Sear the pork medallions on each side until golden brown and cooked through, about 3 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the pork from the skillet and set aside. Add the chopped onion to the skillet and sauté until translucent.
Stir frequently to prevent the onion from burning.
Deglaze the skillet with white wine, scraping up any browned bits. Stir in the cream and let the sauce simmer until slightly thickened.
Adjust the seasoning of the sauce to your taste.
Return the pork medallions to the skillet, coating them with the sauce. Cook for an additional 2 minutes to heat through.
Ensure the pork is fully coated with the sauce for maximum flavor.
Serve the pork medallions topped with the toasted pecans. Enjoy your meal!
Serve with a side of steamed vegetables or mashed potatoes for a complete meal.
