Pork Tenderloin Medallions in Creamy Dijon Sauce

• 1 (1.5-pound) pork tenderloin, trimmed and cut into 1-inch medallions
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped (for garnish)

Steps

1. 1 Pat pork medallions dry with paper towels and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add medallions and sear for 2-3 minutes per side until golden brown.
3. 3 Remove medallions from skillet and set aside on a plate.
4. 4 Reduce heat to medium. Add butter and garlic to the skillet, cooking until fragrant, about 30 seconds.
5. 5 Stir in flour and cook for 1 minute to form a roux.
6. 6 Whisk in chicken stock and bring to a simmer, stirring constantly until thickened.
7. 7 Stir in heavy cream and Dijon mustard, whisking until smooth and creamy.
8. 8 Return pork medallions to the skillet, spooning sauce over them. Simmer gently for 5 minutes.
9. 9 Stir in thyme leaves and cook for another minute.
10. 10 Transfer medallions to serving plates, spoon sauce over the top, and garnish with parsley.

Equipment

• Large skillet

Variations

• Add a splash of white wine to the sauce for extra depth of flavor.

Substitutions

• Use Dijon-style mustard if authentic Dijon is unavailable.

Pairings

• Roasted asparagus
• Mashed potatoes

Nutrition

Tips

• For a richer sauce, let it simmer longer to reduce and thicken.
• Serve immediately for the best texture and flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with roasted vegetables or buttered noodles for a complete meal.

FAQ