Maille Canada

Pork Medallions, Mustard-Parmesan Crust & Chili

This irresistible dish of juicy baked pork loin with a tangy crust of parmesan and Maille Provençale mustard is surprisingly quick and easy to prepare.

Pork Medallions, Mustard-Parmesan Crust & Chili


<4>For the ratatouille
  • 1 zucchini
  • 1 yellow pepper
  • 1 red pepper
  • 1 green pepper
  • 1 red onion
  • 2 cloves garlic
  • 4 sprigs thyme
  • 5 mL chili pepper

For the médaillons

  • 2 Pork tenderloins
  • 100 g Maille Provençale mustard
  • 100 g Parmigiano Reggiano cheese
  • Olive oil
  • Vegetable oil
  • salt and pepper
4 people
Prep time
45 min
Atelier et saveurs

Recipe by Ateliers & Saveurs

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Finely dice the peppers, zucchini and onion. Chop the thyme and garlic. Clean the pork tenderloins and cut each one in 8 equal médaillons, 3 to 4 cm in size. Shred the Parmigiano and mix it with the Maille Provençale Mustard.

For the ratatouille

In a hot pan with olive oil, warm the peppers with half of the garlic and thyme, season with salt and pepper and set aside. In the same hot pan with olive oil, heat the onion and the zucchini with the rest of the garlic and thyme. Finish by mixing all the vegetables together with the chili pepper.

For the médaillons

Season the médaillons and place in a hot pan with vegetable oil. Sear on both sides for 1 to 2 minutes. Place medallions on a baking tray with a parchment paper. Spread a teaspoon of the mix of Parmigiano and Maille Provençale Mustard on each médaillon, coating evenly.

To serve

Put the médaillons in the oven for 6 minutes. In the meantime, with a small cookies cutter, build 4 bases of ratatouille on each plate, placing a medallion on each base. Garnish with a few springs of thyme.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille