A simple yet elegant dinner that’s perfect for weeknights or special occasions! Tender, juicy pork medallions are topped with a rich and tangy Dijon mustard cream sauce, making this a crowd-pleasing dish that pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad. Ready in under an hour, it’s restaurant-quality flavor with home-cooked ease.
Why You’ll Love This Recipe
- Juicy, flavorful pork – Searing locks in all the natural juices.
- Quick and elegant – Ready in under an hour, perfect for any dinner.
- Rich, creamy sauce – Tangy Dijon mustard blended with cream and herbs.
- Versatile – Pairs with mashed potatoes, rice, roasted veggies, or a salad.
Ingredients
For the Pork Tenderloin:
- 1.5 lb (700 g) pork tenderloin
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp butter
For the Dijon Mustard Cream Sauce:
- 1 tbsp butter
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- ½ cup (120 ml) chicken broth
- ½ cup (120 ml) heavy cream
- 2 tbsp Dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper, to taste
Instructions
1. Prepare the Pork Tenderloin
- Preheat the oven to 400°F (200°C).
- Pat the pork dry and season with salt, pepper, and garlic powder.
- Heat olive oil and butter in an oven-safe skillet over medium-high heat.
- Sear the pork on all sides until golden brown, 2–3 minutes per side.
2. Roast the Pork
- Transfer the skillet to the preheated oven.
- Roast for 15–20 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from the oven, cover loosely with foil, and let rest 5–10 minutes.
3. Make the Dijon Mustard Cream Sauce
- In the same skillet, melt butter over medium heat.
- Sauté shallots for 2–3 minutes until softened, then add garlic for 30 seconds.
- Pour in chicken broth, scraping up browned bits from the pan, and simmer 2–3 minutes.
- Stir in heavy cream, Dijon mustard, and thyme. Simmer 3–4 minutes until slightly thickened.
- Season with salt and pepper to taste.
4. Serve
- Slice the pork into medallions and drizzle with the mustard cream sauce.
- Serve with roasted vegetables, mashed potatoes, or a crisp green salad.
Tips & Variations
- Searing is essential: Locks in moisture and creates a golden crust.
- Rest the pork: Ensures tender, juicy slices.
- Flavor boost: Use fresh Dijon mustard or mix in a bit of whole-grain mustard.
- Creamy mushroom variation: Add 1 cup sliced mushrooms when sautéing shallots.
- Herb-infused twist: Add rosemary or sage while roasting for extra aroma.
- Spicy version: Mix 1 tsp whole-grain mustard with 1 tsp Dijon for a tangy kick.
Make-Ahead Tips
- Sear pork and prepare sauce separately. Reheat gently before serving.
- Pork chops can be used, but reduce oven time to avoid overcooking.
Serving Suggestions
- Drizzle extra sauce over mashed potatoes for indulgence.
- Garnish with fresh thyme or parsley for a restaurant-quality presentation.
- Pair with a glass of Chardonnay or light Pinot Noir for the perfect meal.
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