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St Hubert Fine Cuisine Sauces They're ideal for the novice chef who wants to whip up a quick crowd pleaser.
- INGREDIENTS: MODIFIED CORNSTARCH, PARTIALLY HYDROGENATED SOYBEAN OIL, MALTODEXTRIN, SUGAR, DIJON MUSTARD AND MUSTARD POWDER (DISTILLED VINEGAR, MUSTARD SEEDS, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, SPICES), SALT, VEGETABLE OIL SHORTENING (CONTAINS PALM OIL), HYDROLYZED PLANT PROTEIN (SOY, CORN), HONEY POWDER, NATURAL AND ARTIFICIAL FLAVOURS, AUTOLYZED YEAST EXTRACT, VINEGAR POWDER, MODIFIED MILK INGREDIENTS, WHEAT FLOUR, WHEAT STARCH, SOY FLOUR, TORULA YEAST, XANTHAN GUM, DEHYDRATED SOY SAUCE (SOYBEANS, WHEAT, SALT), CRUSHED MUSTARD SEEDS, SPICES, CARAMEL POWDER, MONO AND DIGLYCERIDES, SODIUM CITRATE, DIPOTASSIUM PHOSPHATE, CARRAGEENAN, DISODIUM INOSINATE, GLUTAMIC ACID, SULPHITES.
- CONTAINS: WHEAT, MILK, SOY, SULPHITES.
- IN THE EVENT OF ANY DISCREPANCY BETWEEN THIS INFORMATION AND THE INFORMATION GIVEN ON THE PACKAGING, THE PACKAGING SHALL PREVAIL.
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Features
- With no fuss and no muss, as well as for slightly more experienced cooks who want to let their imagination run free and create something original!
- Pork Medallions with Dijon and Rosemary
- Servings: 4
- Preparation: 10 minutes
- Cooking: 6 to 8 minutes
- Refrigeration: 1 hour
- Quantities Ingredients
- 650 g 1 1/4 lb pork tenderloin
- Marinade
- 1 1 pouch unprepared Fine Cuisine DIJON AND HONEY sauce
- 1 1 sprig fresh rosemary, without stem
- 15 mL 1 tbsp old-fashioned Dijon mustard
- 60 mL 1/4 cup white wine
- 60 mL 1/4 cup olive oil
- 2 2 garlic cloves
- 7 mL 1/2 tbsp dried parsley
- Slice tenderloin into rounds, about 3 cm (1 1/4 inch) thick. Combine all marinade ingredients in food processor, then pour over pork; marinate in refrigerator for about 1 hour.
- Preheat barbecue to medium-high. Remove pork from marinade and grill for about 3 minutes per side. Serve with grilled vegetables.
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