I have to say, I really love the flavor of pork with Dijon mustard. It has to be one of my favorite combinations so this week, I did a little experimenting and came up with a nice Pork Tenderloin Medallions with a Dijon Cream Sauce recipe. I hope you will enjoy it!
I started off by taking my pork tenderloin and removing the outside layer of fat. I then sliced it in to medallions.
Season the medallions with thyme, salt, and pepper and then cook them in a skillet for about 5 minutes, until cooked through.
Remove the medallions and let rest on a plate. Add chicken broth and white wine to the skillet and de-glaze the pan. Bring up to a boil and let reduce by half.
Lower the heat and add in the heavy cream and dijon mustard. I used 2 Tbsp but you could use more if you want a stronger flavor. I also added in salt/pepper to taste.
Once the sauce is mixed, I added in the pork medallions to warm back up and get some of the flavor of the sauce.
Pork Tenderloin Medallions with Dijon Cream Sauce
1 lb pork tenderloin, trimmed of fat and sliced in to medallions
2 tsp Thyme
2 Tbsp Olive Oil
3/4 cup chicken broth
1/4 cup dry white wine
3/4 cup heavy cream
2 Tbsp Dijon Mustard (more if you like a stronger flavor)
1. Trim the pork tenderloin of fat and slice it in to medallions.
2. Season the medallions with thyme, salt, and pepper. Heat the oil in a skillet over medium high heat.
3. Cook the pork medallions in the skillet until done, about 5 minutes depending on thickness.
4. Remove the pork medallions and let them rest on a plate. Add the chicken broth and white wine to the skillet and de-glaze the skillet.
5. Bring chicken broth and wine mixture to a boil and let reduce by half.
6. Lower the heat to medium low and add the heavy cream, dijon mustard, salt/pepper to taste.
7. Once well mixed and heated, I then placed the medallions back in the sauce to warm up and get some of the flavor.
8. Serve the medallions with some sauce drizzled on top!