Pork Tenderloin Medallions
This elegant recipe for pork tenderloin medallions with buttered mustard sauce looks fancy but is so simple to make! Tender pork and a creamy, tangy sauce make for a perfect dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 tablespoons canola oil
- 8 ounces boneless pork tenderloin pieces, about 1 inch thick
- Salt and pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
- ½ cup chicken broth
- 1 tablespoon flour
- 2 tablespoons chopped fresh thyme
Instructions
- Heat oil in a heavy large skillet over medium high heat. Sprinkle pork all over with salt and pepper, add to skillet and cook for 3 minutes on each side or until an instant read thermometer reads 145 degrees. Remove from the pan, pop them on a plate and cover with foil.
- Add mustard and butter to the pan and whisk until combined and the butter is melted.
- Whisk in the broth and flour and thyme and simmer until slightly thickened.
- Return pork to pan and turn a few times in the sauce until coated and heated through. Taste the sauce and add salt and pepper as needed.
- Divide among plates, garnish with more thyme and some fresh ground pepper and serve!
Notes
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- Pork Tenderloin: Look for this in the meat section of your grocery store – it usually comes in a long tube shape, and is surprisingly inexpensive
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- Mustard: We like Dijon mustard for this recipe, but you could also use grainy mustard for a milder taste, and if you want to experiment with a different mustard altogether, go for it!
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- Thyme: We love to use fresh thyme which is usually available year round in your grocery store produce section, but if you need to sub in dried thyme that will also work. Use about a teaspoon.