Yum. I’ve made these pork medallions before, but decided to try them with this mustard sauce, this time. Some penne with pesto and asparagus on the side. A HUGE hit with everyone. For the pork, I used half regular breadcrumbs and half panko and mixed in a bit of Baby Bam seasoning. I also salted the medallions a tiny bit before breading. For the cream sauce, I used chicken stock instead of wine and half-and-half instead of whipping cream. I also omitted the basil and dill, since we would already be having so much basil in the pesto. Dee-lish.