🍽️ FittestMe.aiFoodsNutrients

Pork Tenderloin Medallions Recipe

American · Main course · 25 min total

Tender pork medallions seared to golden perfection and finished with a creamy Dijon sauce. This quick and elegant dish is perfect for a weeknight dinner or special occasion.

Ingredients

• 1 lb pork tenderloin, trimmed and cut into 1-inch medallions
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. Season pork medallions on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add medallions in a single layer and cook until golden brown, about 2-3 minutes per side. Transfer to a plate and set aside.
3. Reduce heat to medium. Add butter to the skillet. Once melted, add shallot and garlic; sauté until softened, about 1 minute.
4. Pour in chicken broth, scraping up any browned bits. Bring to a simmer and cook until reduced by half, about 2 minutes.
5. Stir in heavy cream, Dijon mustard, and thyme. Simmer until sauce thickens slightly, about 2 minutes.
6. Return pork medallions to the skillet, along with any accumulated juices. Cook for 1-2 minutes, turning to coat in sauce, until heated through. Serve immediately.

Tips

• Pork tenderloin is lean; avoid overcooking to keep it tender. An internal temperature of 145°F is ideal.
• Let the medallions rest for 5 minutes before serving to retain juices.
• Pair with mashed potatoes or roasted vegetables to soak up the sauce.

More about Pork Tenderloin Medallions →

AI estimate may be inaccurate · Terms