Pork Medallions with Mustard
Transform your mealtime into a gourmet experience with these irresistible pork medallions with mustard! Juicy slices of pork tenderloin are pan-seared to golden perfection, then enveloped in a luxuriously creamy mustard sauce made with Dijon, whole-grain mustard, and a hint of heavy cream. Aromatic shallots and garlic enrich the velvety sauce, while a splash of chicken broth ties it all together. Finished with a sprinkle of fresh parsley, this elegant yet approachable dish is ready in just 35 minutes, making it perfect for busy weeknights or special occasions. Pair it with buttery mashed potatoes or roasted vegetables for a complete, restaurant-quality meal. This recipe is a must-try for anyone who loves bold flavors and creamy textures!
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Recipe Information
Ingredients
- 1 piece (approximately 1 pound) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 tablespoons Shallots, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole-grain mustard
- 2 tablespoons Fresh parsley, chopped
Instructions
Trim any excess fat or silver skin from the pork tenderloin. Slice into 1-inch thick medallions.
Season the pork medallions on both sides with salt and pepper.
Lightly coat each medallion with flour, shaking off the excess.
Heat a large skillet over medium-high heat. Add the olive oil and butter, allowing the butter to melt and foam slightly.
Place the pork medallions into the skillet in a single layer. Sear for 2-3 minutes on each side until golden brown. Remove the medallions from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the chopped shallots. Sauté for 1-2 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream, Dijon mustard, and whole-grain mustard. Simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.
Return the pork medallions to the skillet, spooning the sauce over them. Cook for 2-3 minutes more, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
Sprinkle the dish with chopped parsley and serve immediately with your choice of side dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 5079 mg | 221% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 86 mg | 7% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2387 mg | 51% | |
*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.
