Grilled Pork with Mustard Sauce (Me’daillons de Porc Charcutie’re)


Author: Jim Kirkley, III

We love this pork recipe. It is an interesting hybrid: French chef author, addition of cumin is asian/latin, mustard sauce is very Germanic, but it all works

Serves: 4

Grilled Pork with Mustard Sauce (Me’daillons de Porc Charcutie’re)


12 slices, pork tenderloin – sliced 1″ thick
2 tablespoons, avocado oil
2 tablespoons, fresh lemon juice
2 teaspoons, ground cumin
salt and freshly ground pepper to taste
Mustard Sauce (Sauce Charcutie’re)


  1. Pound the pork slices until thin on a flat surface, but do not break the fibers of the meat.
  2. Preheat a grill pan over medium-high heat.
  3. Combine Avacado Oil, lemon juice, cumin, salt and pepper, and pork slices. Combine using hands.
  4. Put the pork medallions on the grill and cook, turning often, for about 10 minutes or until throughly cooked. Do not overcook or the medallions will be dry.
  5. Serve with Charcutie’re Sauce


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