Pork Tenderloin Medallions in Mustard Cream Sauce 
Difficulty: Intermediate  |  Prep Time: 30 Minutes  |  Serves 4

  • 1 pork tenderloin
  • 1 tablespoon olive oil
  • 1 shallot chopped finely
  • 3 cloves of garlic
  • 3 sprigs of fresh thyme
  • 3 heaping tablespoons Dijon mustard
  • 1/2 cup white wine
  • 3/4 cup heavy/whipping cream
  • 1 teaspoon salt
  • 1 teaspoon pepper

Begin by chopping your shallot and garlic finely and set it aside. Next, trim any excess fat and cutting your tenderloin in ½ medallions. Season the medallions with salt and pepper to taste. Set aside. Warm the olive oil in your pan over medium high heat, and add your shallot and garlic. Allow to simmer for a moment, being careful not to burn. Put your pork medallions in the pan for a moment, browning each side, about 2 minutes per side. Then remove them and set them aside on a plate. Add to the pan the ½ cup of white wine and stir. As that begins to warm, add the thyme, heavy whipping cream and Dijon mustard, stirring until the mixture is consistent. Reduce heat to medium and add the pork medallions back to the pan to simmer in the cream sauce for an additional 8 minutes or until the pork is cooked through. Consider putting the cream sauce in a gravy boat, for those who may want a little extra cream sauce.

Print or Download Recipe