Pork Tenderloin Medallions in a Mustard Pan Sauce. An Easy and Tasty Recipe

http://www.flickr.com/photos/53606017@N00/3787001088/
http://www.flickr.com/photos/53606017@N00/3787001088/

They are also very easy to make and take only about 10 minutes, start to finish and before you have an elegant and very satisfying meal on the table.

The recipe below has the pork medallions served in a mustard pan sauce, but really, any number of easy pan sauces would work here. (Read here for more on making delicious pan sauces).

Pork Tenderloin Medallions in Mustard Pan Sauce (Serves 3 or 4)

  • 1 pork tenderloin (about 1 pound). Silverskin removed (See pic below)
  • A little vegetable oil for sautéing
  • 1 shallot (or a half a small onion) finely minced
  • 1 Tbls of Dijon mustard
  • ½ cup of chicken stock (or white wine will work as well – or apple cider…)
  • ¼ cup of heavy cream
  • Salt and pepper
  1. Cut the tenderloin into 1 inch segments and then use the side of your knife to squish them down into ¾ inch flattened segments (the Cooks Illustrated method)
  2. Sprinkle each segment with a little salt and pepper
  3. Take out your largest and heaviest skillet and fry pan and heat the oil over high. When the oil has heated, add about half the pork tenderloin medallions (don’t crowd them – if you can’t fit half, add a third) and fry for 1 and a half minutes on each side. You are aiming to brown the meat nicely on both sides here, but don’t worry about cooking it through, as you will add the medallions back to the simmering sauce later on.

  4. After the tenderloin medallions have browned, remove them from the pan and reserve, and repeat with the remaining medallions.
  5. Once these have cooked, reduce the heat to medium and add in the minced shallots. Stir, to cook these for about 1 minute, and then add in the chicken stock.
  6. Using a wooden spoon or a spatula, scrape the bottom of the pan as you bring the chicken stock to a boil. You are trying to scrape up all the tasty browned bits from the pan. Once it has come to a boil continue to cook it until the chicken stock has reduced by half.
  7. Once reduced, add in the mustard and the cream. Stir it together well, bring it back to a simmer and then add in the pork you’ve reserved. Let the pork simmer gently in the hot sauce for about 2 minutes, or until it the medallions have just cooked through.
  8. Season the sauce with salt and freshly cracker pepper to taste, adding more mustard as well, if necessary.

Removing the Tenderloin's Silverskin

http://www.flickr.com/photos/altuwa/3595463025/
http://www.flickr.com/photos/altuwa/3595463025/

More by this Author


Comments 2 comments

suziecat7 profile image

suziecat7 6 years ago from Asheville, NC

I do love pork tenderloin. This sounds great - thanks.


Jeannie 3 years ago

This is delicious!! About to make it for the second time!! Thank you for a wonderful recipe!

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working