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Tender Pork Medallions in Mustard Cream Sauce

A quick and easy recipe for tender pork medallions served in a flavorful mustard cream sauce, perfect for busy weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound pork tenderloin, cut into 1-inch medallions
  • 2 tablespoons olive oil for searing
  • ½ cup chicken broth for deglazing
  • 1 tablespoon Dijon mustard this is the secret ingredient
  • 1 cup heavy cream for the sauce
  • 2 teaspoons fresh thyme or ½ teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley for garnish
Seasoning
  • to taste salt and pepper

Method
 

Preparation
  1. Season the pork medallions with salt and pepper and rub them gently to coat.
Sear the Medallions
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the pork medallions, ensuring not to overcrowd the pan, and sear for about 3-4 minutes on each side until golden brown.
Make the Sauce
  1. Remove the medallions from the skillet and keep the drippings.
  2. Pour in the chicken broth, scraping the bottom to release any bits, then stir in the Dijon mustard and bring to a simmer.
Add Cream
  1. Stir in the heavy cream and thyme, season with more salt and pepper if needed, and let it simmer for about 4-5 minutes until thickened.
Combine and Serve
  1. Return the pork medallions to the skillet and let them soak in the sauce for another 2-3 minutes.
  2. Garnish with fresh parsley before serving.

Notes

Don't skip the Dijon mustard for its unique flavor. Let the pork rest after cooking to keep it juicy. Serve with veggies or salad for a complete meal.