Pork medallions in mustard sauce is a dish that balances the tender, juicy flavors of pork with the tangy, creamy richness of Dijon mustard. This recipe is elegant enough for a special occasion but simple enough to prepare on a busy weeknight. The mustard sauce, laced with hints of garlic and herbs, coats the succulent pork medallions beautifully, creating a dish that’s savory, slightly sharp, and deeply satisfying. Serve it with mashed potatoes or a simple side of steamed vegetables to let the flavors of the pork and mustard sauce truly shine.
Ingredients:
- 1 lb pork tenderloin, sliced into 1-inch thick medallions
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Fresh parsley for garnish (optional)
Instructions:
- Season the pork medallions on both sides with salt and pepper.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted, add the pork medallions to the skillet and sear for 2-3 minutes per side until golden brown and cooked through. Remove the pork from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the heavy cream, Dijon mustard, whole-grain mustard, and thyme. Simmer for 3-4 minutes until the sauce thickens slightly.
- Return the pork medallions to the skillet and coat them in the mustard sauce. Let them simmer in the sauce for 2 minutes to heat through.
- Garnish with fresh parsley if desired and serve immediately.
Enjoy the creamy tanginess of the mustard sauce with tender, juicy pork medallions for a delightful meal!
