Juicy pork tenderloin medallions with a rich, tangy mustard cream sauce. A cosy, weeknight-friendly dinner that’s ready in 20 minutes. This is a simple family meal that still feels a little bit special. Savoury, comforting and full of flavour.
Serve your pork medallions alongside creamy mashed potatoes and your favourite steamed vegetables to soak up that mustard sauce. The combination of the tender meat and the tangy, silky sauce creates a balanced meal that is sure to become a family favourite.
Find the full recipe on Kitchen Sanctuary, search “Kitchen Sanctuary Pork Tenderloin with Creamy Mustard Sauce” or visit:
Free printable recipe is available on our site: https://www.kitchensanctuary.com/pork-tenderloin-in-creamy-dijon-sauce/
If you give this recipe a try, I would love to know what you think! Which side dish would you pair with your pork?
Ingredients:
600 g (1.3lb) pork tenderloin fillet sliced into 1 inch medallions (it's called pork fillet in UK shops)
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
½ tsp paprika
1 ½ tbsp oil (such as avocado oil)
2 cloves garlic peeled and crushed
120 ml (1/2 cup) white wine
120 ml (1/2 cup) chicken stock
1 tbsp Dijon mustard
120 ml (1/2 cup) double cream (heavy cream)
¼ tsp Worcestershire sauce
To Serve:
Buttery mashed potatoes
Steamed vegetables (I like green beans and broccoli with this)
2 tbsp freshly chopped parsley
freshly ground black pepper
Instructions
1. Place the pork medallions on a board. Mix the salt, pepper, oregano and paprika and sprinkle both sides of the pork medallions with the spice mix.
2. Heat the oil in a large pan over a high heat.
3. Place the pork medallions in the pan and cook for about 2 minutes on each side, until golden.
4. Turn the heat down to medium and add the garlic to the pan. Stir for 30 seconds, then add the wine and stir to deglaze the pan.
5. Allow the wine to simmer for 2 minutes, until slightly reduced, then add the chicken stock to the pan. Simmer for 3 minutes.
6. Stir in the mustard until well mixed in, then stir in the cream and Worcestershire sauce.
7. Bring to the boil, then simmer gently for a further 2-3 minutes, until the sauce thickens slightly.
8. Turn off the heat and serve the pork. I like to serve mine with buttery mashed potatoes, green vegetables - such as green beans and broccoli - and a sprinkling of chopped parsley and black pepper.
Notes
Storing and reheating leftovers:
This meal is best eaten straight away but you can quickly cool and any leftovers. Reheat in a frying pan with a lid over a low-medium heat, or you can reheat in the oven in a covered baking dish, at 200C/400F for about 15-20 minutes, until piping hot throughout. You will probably need to add a splash of stock and/or a little more cream to loosen the sauce.
Ingredient swaps:
Try wholegrain mustard instead of Dijon for a milder sauce. Use a heaped rather than a regular tablespoon (otherwise the mustard flavour will be lost)
Try using crème fraiche instead of double (heavy) cream for a lighter sauce.
How to scale up and scale down this recipe:
This can be doubled to feed a crowd. You'll need to fry the pork medallions off in two batches, and bubble the sauce for a few minutes longer to thicken.
You can also halve the recipe to serve 2 (or one hungry person). Cook in the same way, for the same cooking time (the sauce may take a minute or two less to thicken), just halving all the ingredients.
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