Pork Medallions with Creamy Dijon Mustard Sauce
Apr 11, 2026 11:37 AM
Pork tenderloin medallions are served with an easy and delicious creamy Dijon mustard sauce, for a meal that is both quick and easy enough for a weeknight, but is also company-worthy! The twice-seared method of cooking the pork tenderloin ensures the pork is always tender and juicy.
These pork tenderloin medallions with a creamy mustard sauce are a wonderful way to turn a simple pork tenderloin into a quick, skillet dinner that feels a little bit special.
Tender, twice-seared pork medallions stay juicy and never dry, thanks to a hot pan and a gentle finish. The creamy Dijon mustard sauce is made right in the same skillet with white wine, chicken broth, and heavy cream, so you get big flavour with just a few pantry ingredients.
Everything cooks on the stovetop in about 35 minutes, making this pork medallion recipe easy enough for a weeknight, but nice enough for company. Just add mashed potatoes and a green vegetable for a lovely, complete dinner.
Ingredients:
Pork
- 1 – 1 1/2 lb pork tenderloin, silver skin and visible fat removed
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter
Dijon Mustard Sauce
- 1/4 cup shallot, diced
- 1/2 cup dry white wine, or more chicken broth
- 3/4 cup chicken broth
- 1/2 cup heavy whipping cream, 35% b.f.
- 1 Tablespoon Dijon mustard, or more to taste
- 1 Tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
- 1/4 teaspoon salt
- freshly ground pepper
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
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