It doesn’t get much easier than this—or tastier. That wonderful Zatarain’s Creole Mustard (see Resources, page 175) is hard at work for you, makin’ an easy sweet and savory sauce that brings out the best in pork.

　　

Ingredients

feeds 4 to 5

　　

The Sauce

2 tablespoons butter

　　5 large cloves garlic, chopped

　　Pinch of kosher salt

　　1 cup Creole mustard (preferably Zatarain’s) or spicy brown mustard

　　1/2 cup white wine

　　1 cup Mutha Sauce (page 165)

　　3 tablespoons honey

　　1 teaspoon Creole Seasoning (page 167)

　　

The Pork

1 boneless center-cut pork loin roast (2 to 2 1/2 pounds)

　　Creole Seasoning

　　1/2 cup vegetable oil

　　

Step 1

Start with the sauce. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Toss in the garlic with a pinch of salt. Cook for 1 minute, just to soften it a bit. Add the mustard, wine, Mutha Sauce, honey, and Creole Seasoning. Turn the heat down to low and simmer for 10 minutes. Keep warm on a back burner.

　　

Step 2

Sharpen your knife and slice the pork loin into 3/4-inch medallions. You should get about 10. Season liberally on both sides with Creole Seasoning.

　　

Step 3

Drag a large cast-iron skillet over to the stove and turn the heat up to high. Heat the pan til smoking hot, about 10 minutes. Pour in the oil and heat for about 30 seconds. Add a few medallions—don’t crowd the pan—and cook for 2 to 3 minutes on each side. Take them out and put them on a platter. Keep warm while you cook the rest of the medallions.

　　

Step 4

Swirl the remaining 1 tablespoon of butter into the warm sauce. Serve these tasty medallions with some of the sauce spooned over each one. Any sauce that’s left can be passed for ladling at the table.

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