Imagine transforming an ordinary weeknight dinner into a gourmet French culinary experience without spending hours in the kitchen. These succulent pork medallions bathed in a luxurious cream and mustard sauce are about to become your new go-to recipe that will make your family and guests think you've secretly trained in a Parisian kitchen. With just a few simple ingredients and easy-to-follow steps, you'll create a dish that looks and tastes like it came straight from a high-end restaurant.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, sliced into medallions
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing the pork tenderloin. Using a sharp knife, slice the pork tenderloin into medallions, each about 1-inch thick. Season both sides of the medallions generously with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the pork medallions to the skillet in a single layer. Avoid overcrowding the pan; you may need to cook them in batches.
- Sear the pork medallions for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C). Once cooked, remove the medallions from the skillet and place them on a plate. Cover loosely with aluminum foil to keep warm.
- In the same skillet, reduce the heat to medium and add 1 cup of heavy cream. Stir gently, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce.
- Add 2 tablespoons of Dijon mustard to the cream in the skillet. Whisk the mixture together until smooth and well combined. Allow the sauce to simmer for about 3-4 minutes, stirring occasionally, until it thickens slightly.
- Return the cooked pork medallions to the skillet, spooning the sauce over them to coat. Allow them to heat through for an additional 2-3 minutes.
- Once heated, taste the sauce and adjust seasoning with more salt and pepper if necessary. Remove the skillet from heat.
- To serve, place the pork medallions on plates and generously drizzle the cream and mustard sauce over the top. Garnish with freshly chopped parsley for a pop of color and flavor.
- Enjoy your Pork Medallions with Cream and Mustard Sauce with your choice of sides, such as mashed potatoes or steamed vegetables.
Tips
- Choose the right cut: Use fresh pork tenderloin and slice it evenly to ensure consistent cooking.
- Temperature is key: Use a meat thermometer to check that pork reaches 145°F for perfect doneness.
- Don't rush the searing: Allow each medallion to develop a beautiful golden-brown crust for maximum flavor.
- Avoid overcrowding the pan to ensure proper browning and prevent steaming.
- Let the meat rest briefly after cooking to retain its juices and tenderness.
- Use Dijon mustard for an authentic French flavor profile.
- Fresh parsley isn't just for garnish - it adds a bright, fresh note to the rich sauce.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 2g
Protein: 35g
Fat: 26g
Saturated Fat: 13g
Cholesterol: 130mg
