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Juicy Pork Tenderloin with Dreamy Dijon Sauce

Tender, pan-seared pork medallions smothered in a rich, creamy Dijon mustard sauce. A restaurant-quality dinner ready in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 1.5 lbs pork tenderloin sliced into medallions
  • 2 tbsp olive oil
  • 1 tbsp butter unsalted
  • 1 tsp salt to taste
  • 0.5 tsp black pepper freshly cracked
  • 0.5 tsp garlic powder
Sauce
  • 0.5 cup chicken broth low sodium
  • 3 tbsp Dijon mustard
  • 0.5 cup heavy cream
  • 2 cloves garlic minced
  • 1 tsp Worcestershire sauce
  • 2 tbsp chives chopped, for garnish

Equipment

  • Large Skillet (Cast Iron or Stainless Steel)
  • Tongs
  • Whisk
  • Sharp Knife

Method
 

  1. Slice the pork tenderloin into 1-inch thick medallions. Pat dry with paper towels.
  2. Season pork on both sides with salt, pepper, and garlic powder.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Sear pork for 3-4 minutes per side until golden brown. Remove pork and set aside.
  4. Reduce heat to medium. Add minced garlic and sauté for 30 seconds. Deglaze pan with chicken broth, scraping up browned bits.
  5. Whisk in Dijon mustard and Worcestershire sauce. Simmer for 2 minutes.
  6. Lower heat to medium-low and stir in heavy cream. Simmer for 2-3 minutes until slightly thickened.
  7. Return pork and juices to the pan. Simmer for 2-3 minutes until pork is cooked through (145°F).
  8. Garnish with chopped chives and serve immediately.

Notes

Serve with mashed potatoes or roasted vegetables.