Pork with Mustard
Indulge in the rich and comforting flavors of Pork with Mustard, a crowd-pleasing dish that combines tender pork medallions with a luscious mustard cream sauce. This easy-to-make recipe features the tangy depth of both Dijon and whole-grain mustard, balanced perfectly with the creaminess of heavy cream and the savory notes of garlic and fresh thyme. The golden seared pork absorbs the velvety sauce, creating a dish that's both elegant and bursting with flavor. Ready in just 30 minutes, this recipe is perfect for weeknight dinners or special occasions. Serve it alongside mashed potatoes, roasted vegetables, or crusty bread to soak up every last drop of the delectable sauce. Keywords: Pork with Mustard recipe, creamy mustard sauce, quick pork recipes, Dijon mustard, weeknight dinner ideas.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 3 tablespoons Dijon mustard
- 2 tablespoons Whole-grain mustard
- 150 milliliters Heavy cream
- 100 milliliters Chicken stock
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 Garlic cloves
- 2 teaspoons Fresh thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Trim your pork tenderloin of any excess fat or silver skin, then cut it into medallions about 2 cm thick.
Season the pork medallions on both sides with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Sear the pork medallions for 2-3 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding the pan. Remove the pork and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Mince the garlic cloves and add them to the pan. Cook for 30 seconds until fragrant.
Add the chicken stock to the skillet and scrape up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the Dijon mustard, whole-grain mustard, and fresh thyme, then let the mixture simmer for 1-2 minutes.
Reduce the heat to low and slowly pour in the heavy cream, stirring to combine. Let the sauce gently simmer until it thickens slightly, about 3-4 minutes.
Return the pork medallions to the skillet, spoon the sauce over them, and allow them to heat through for 2-3 minutes.
Taste the sauce and adjust the seasoning with extra salt or pepper, if needed.
Serve the pork with mustard sauce immediately, garnished with a sprinkle of fresh thyme, and pair it with your favorite side dishes such as mashed potatoes, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.6 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 67 mg | 5% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2388 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.
