Pan-Seared Pork Medallions with a Rich Mustard Cream Sauce

A succulent, golden-seared pork dish with a luxurious, tangy Dijon cream sauce.

 Prep & Cook Time

• Preparation: 15 minutes

• Cooking time: 15–20 minutes

• Total time: ~35 minutes

• Servings: 4

• Serving size: ~3–4 medallions with sauce

 Ingredients

For the pork:

• 600–700 g pork tenderloin (cut into 2.5 cm/1 in thick medallions)

• Salt and freshly ground black pepper

• 2 tbsp olive oil

• 1 tbsp unsalted butter

For the mustard cream sauce:

• 2 shallots, finely chopped

• 2 garlic cloves, minced

• 150 ml (2/3 cup) dry white wine (or chicken stock)

• 1 tbsp Dijon mustard

• 1 tbsp whole grain mustard (optional, for texture)

• 200 ml (3/4 cup + 2 tbsp) heavy cream (or crème fraîche)

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 tsp lemon juice (optional, to brighten the flavor)

• Salt and pepper to taste

 Instructions

 Step 1: Prepare the pork

1. Trim the silver skin from the pork tenderloin and slice into evenly sized medallions.

2. Pat dry with paper towels, then season both sides with salt and pepper.

 Step 2: Sear the medallions

1. Heat olive oil and butter in a large skillet over medium-high heat.

2. Once hot and shimmering, add the pork medallions (work in batches if needed).

3. Sear 2–3 minutes per side until golden brown and just cooked through (internal temp 63 °C / 145 °F).

4. Remove medallions from the pan and loosely tent with foil.

 Step 3: Make the sauce

1. In the same skillet, reduce heat to medium. Add a bit more butter or oil if needed.

2. Add the chopped shallots and sauté 2–3 minutes until soft and translucent.

3. Stir in the garlic and cook for 30 seconds until fragrant.

4. Deglaze the pan with white wine, scraping the bottom to release browned bits. Let reduce by half (2–3 min).

5. Stir in both mustards, then pour in the cream.

6. Add thyme, salt, and pepper. Simmer gently for 3–5 minutes until thickened.

7. Adjust seasoning and add lemon juice if desired.

 Step 4: Finish the dish

1. Return the pork medallions (and their juices) to the pan.

2. Simmer gently 1–2 minutes to warm through and coat with sauce.

3. Serve hot, spooning sauce over the top.

 Serving Suggestions

These pork medallions pair beautifully with:

• Mashed potatoes or cauliflower purée

• Roasted vegetables (e.g., carrots, green beans, Brussels sprouts)

• Buttered noodles or tagliatelle

• Crispy polenta rounds or potato gratin

Garnish with:

• Chopped fresh parsley or thyme

• Lemon zest for brightness

 Tips & Variations

• Don’t overcook the pork: It should be juicy and barely pink in the center.

• Deglazing: If you don’t want wine, use chicken stock with a splash of white wine vinegar.

• Sauce thickness: Let it reduce longer if you prefer a richer, thicker sauce.

• No shallots? Use finely diced onion instead.

Make it elegant: Add sautéed mushrooms or a touch of brandy to the sauce.

 Storage & Reheating

• Fridge: Store in an airtight container for 3 days

• Freezer: Sauce may separate, so freeze the pork alone if needed

• Reheat gently in a pan over low heat or microwave in short intervals

 Nutrition (Per Serving – Approximate)

 Final Thoughts

These pan-seared pork medallions with mustard cream sauce are everything a comforting yet refined meal should be:

• Juicy, well-seasoned pork

• A rich, tangy sauce

• Easy prep with gourmet flavor

Ideal for a cozy dinner at home, date night, or entertaining guests — this dish is a reliable showstopper.