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.

Why we love this recipe

So I’m just going to put it right out there that pork and I have a tumultuous relationship.

I love making and devouring it when it comes out all tender and well-behaved, but I am famous for taking a perfectly innocent pork chop and turning into, well, rubber.

So I have made it MY MISSION to win the pork battle, and one of my favorite ways is to head straight for a pork tenderloin. This cut of pork is tender, easy and speedy to cook, and always comes out to juicy perfection.

And the sauce? Creamy, with a little tang of mustard and hint of thyme. And did I mention it takes less than half an house? Let’s do this!

What is a pork tenderloin?

Pork tenderloin (not to be confused with pork loin, and I already know that is all kinds of confusing but here’s some handy info on different types of pork) is a long, thin strip of pork that is one of the leanest and most tender cuts of pork.

I have finally figured out that if I get ahold of a pork tenderloin, which cooks up quickly without drying out, even I can come up with a pretty dang good pork supper that is equally good for regular weeknights as well as fancy dinner parties.

What are pork medallions?

Pork medallions are round circles of pork tenderloin that you make by simply cutting your tenderloin into 1 inch slices. Fancy-sounding but super easy!

That way you can sauté them up quickly in a pan…and in this case use that same pan to make a lovely little sauce to go with them.

Ingredients you need for this recipe

Ingredient notes and substitutions

• 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.
• 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!
• 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.

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe

STEP 1: After you have cleverly cut up your pork tenderloin into a bunch of medallions, heat up a couple of tablespoons of canola oil in a large skillet over medium high heat.

Sprinkle your pork with a little sea salt and pepper and cook them in the skillet for 3 minutes per side.

It’s super important for pork to cook all the way through, so I like to give it a quick check with my meat thermometer to make sure it is at 145 degrees. Then I scoop it out, pop it on a plate and cover it with foil.

STEP 2: Now for the sauce! Put a couple tablespoons each of butter and mustard (I like Dijon mustard for this recipe) in that same pan and give it a whisking until the butter is melted.

STEP 3: Whisk in a half cup of chicken broth, a tablespoon of flour and some chopped fresh thyme and simmer it just until it starts to thicken.

STEP 4: Now pop those pork medallions back into the skillet (if there are any juices on the plate pour those in too), turn them a few times until they are nicely coated with sauce, and give the sauce a quick taste to see if it needs any more salt or pepper.

All that’s left to do now is divide your fancy pork medallions among plates, pour a little sauce on top, and serve it up!

Recipe FAQs

Want to round out your meal?

Other pork recipes we love

Looking for more dinner party recipes that won’t stress you out? Here’s our complete collection of dinner party favorites!

We want to know what you think!

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

Print

Pork Tenderloin Medallions

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.

• Author: Kate Morgan Jackson
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

Instructions

1. 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.
2. Add mustard and butter to the pan and whisk until combined and the butter is melted.
3. Whisk in the broth and flour and thyme and simmer until slightly thickened.
4. 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.
5. Divide among plates, garnish with more thyme and some fresh ground pepper and serve!

Notes

• • 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

• • 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!

• • 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.