Pork Medallions in Mustard Sauce
Transform your weeknight dinner into a restaurant-quality experience with these tender Pork Medallions in Mustard Sauce. Sliced pork tenderloin is perfectly seared to golden perfection, then bathed in a luscious, creamy Dijon and whole-grain mustard sauce infused with the aromatic richness of shallots, garlic, and a hint of thyme. Ready in just 35 minutes, this one-pan recipe combines gourmet flavors with everyday simplicity, making it ideal for busy nights or elegant entertaining. Pair these juicy pork medallions with velvety mashed potatoes, roasted vegetables, or a crisp green salad for a well-rounded and satisfying meal. Whether you’re cooking for family or guests, this dish promises to impress. Keywords: pork medallions, mustard sauce, pork tenderloin recipes, quick weeknight dinners, one-pan recipes.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tsp fresh thyme (optional, for garnish)
Instructions
Trim the pork tenderloin of any excess fat or silver skin, then slice it into 1-inch-thick medallions.
Season both sides of the pork medallions with salt and pepper.
Heat a large skillet over medium-high heat and add the olive oil.
When the oil is hot, sear the pork medallions for 2-3 minutes on each side until golden brown and just cooked through. Remove the pork from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped shallots and sauté for 2-3 minutes until softened.
Add the minced garlic and cook for 30 seconds, stirring frequently to avoid burning.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes to reduce slightly.
Lower the heat and stir in the heavy cream, Dijon mustard, and whole-grain mustard. Simmer for another 2-3 minutes until the sauce thickens slightly.
Return the pork medallions to the skillet, along with any juices that have accumulated on the plate. Spoon the sauce over the pork and let it warm through for 2 minutes.
Garnish with fresh thyme, if desired, and serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 5355 mg | 233% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.4 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 82 mg | 6% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2427 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
