Meal: Pork Medallions with Mustard-Chive Sauce, Spatzel, and Steamed Brocolli

Pork Medallions with Mustard-Chive Sauce:
I'm not sure why but fall always makes me crave pork. Hmm...it could be the creamy sauces I love to pair with it and this dish just cries out for doubling the sauce. Speaking of which, they go great with German dumpling noodles also known as spatzel. If you cannot find spazel, any homemade-looking egg noodle will do.

Ingredients
2 tablespoons (1/4 stick) butter, divided
2 cups chopped leeks (white and pale green parts only)
1 cup low-salt chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1/2 cup sour cream
3 tablespoons whole grain Dijon mustard
4 pork loin medallions
1/4 tsp salt
1/8 tsp black pepper
2 tablespoons chopped fresh chives (1 tbsp dried)
1 tablespoon chopped fresh tarragon (1/2 tbsp dried)
2 tablespoons chopped fresh parsley (1 tbsp dried)

1 box spatzel, cooked according to box directions

1 head broccoli

Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes. Whisk in sour cream and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.)

In another large skillet coat with cooking spray and heat over medium-high heat. Sauté pork until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.

Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.

For steamed broccoli:
Clean broccoli of leaves and cut florets, leaving 1/2" of stalk. Bring a small sauce pan filled 1/4 full of water to a boil. While pork is sauting, place broccoli in a metal strainer overtop of steaming water. Cook until broccoli is bright green in color and tender, yet crisp (about 5 minutes).

Bon Appetit October 2004

Nutrition facts is based upon: 1 pork medallion + sauce divided 1/4, 1 cup spatzel and 1/4 of steamed broccoli head.