Juicy, succulent, and mouthwateringly delicious, these pork tenderloin medallions with dijon cream sauce are perfect any night of the week! Made on the stovetop in just 30 minutes, they’re sliced thin, pan-seared, and drenched in a super simple heavy cream and Dijon mustard sauce. Serve them with creamy red-skin mashed potatoes for an easy dinner the entire family will love!
An easy pork tenderloin recipe has a permanent spot on our monthly dinner menu. With its quick cooking time and mild flavor, pork tenderloin medallions are one of my favorite dinners to whip up when I’m running short on time but still want to make a meal the entire family will love.
We’ve always got a freezer stocked full of different cuts of pork, making it easy for me to prepare one-pan cast iron pork tenderloin with carrots and potatoes, BBQ Dutch oven pulled pork, ground pork fried rice, or cast iron skillet blackened pork chops.
However, these pork tenderloin medallions with Dijon cream sauce might be my new favorite! They’re quick and easy enough to make on a random weeknight, yet classy enough for a dinner party or holiday meal. My family is totally obsessed with them, and I know yours will be, too!
Jump to:
- Why you'll love this recipe
- Ingredients
- Recipe variations
- How to make pork tenderloin medallions
- How to remove the silver skin
- Expert tips
- What to serve with pork tenderloin medallions
- How to store, freeze, and reheat
- Frequently asked questions
- Pork recipes you might also like
- Pork Tenderloin Medallions with Dijon Cream Sauce
- Hungry for more?
- 💬 Comments
Why you'll love this recipe
- Easy - The entire recipe is made in just 30 minutes, and the pork tenderloin medallions pan sear in less than 5 minutes. They're just as fast to make as fried pork cutlets!
- Fool-proof - Pork tenderloin is a lean cut of meat that can be easy to overcook. Pan-searing is a no-fail cooking method for pork tenderloin, guaranteeing juicy and moist meat.
- Versatile - Feel free to use this pork tenderloin medallions recipe as a base and serve it with any of your favorite sauces or sides, such as brown sugar honey glazed carrots or roasted green beans and carrots.
Ingredients
For the pork tenderloin medallions
- Pork tenderloin - Don’t confuse pork tenderloin with pork loin. Pork tenderloins are long and thin and don’t contain a fat cap.
- Seasonings - You’ll season the pork tenderloin medallions with garlic powder, ground black pepper, and kosher salt to taste.
- Flour - A light coating helps the medallions develop a golden brown crust.
- Olive oil - For oiling the skillet when searing the medallions.
For the Dijon cream sauce
- Butter - Adds a bit more oil to the skillet to cook the garlic in.
- Garlic - For aroma and savory flavor.
- Chicken broth - Used to deglaze the pan and thin out the cream sauce so it isn’t overly rich.
- Heavy cream - For a silky smooth cream sauce.
- Dijon mustard - Adds a savory, tangy flavor. Dijon is my secret weapon for a quick flavor boost. I use it in everything from Dutch oven mac and cheese to Dutch oven spiral ham.
- Lemon juice - Lightens the cream sauce so it doesn’t taste too heavy.
- Salt and pepper - For flavor! Adjust to taste as needed.
*Refer to the recipe card for a detailed list of ingredients and measurements.
Recipe variations
Feel free to use this pork tenderloin medallions recipe as a base and serve it with any of your favorite sauces, such as mushroom gravy, garlic butter pan sauce, or with no sauce at all.
This Thanksgiving Meatballs post includes instructions for a super simple pan gravy made with chicken stock.
How to make pork tenderloin medallions
Recipe rundown
- Cut the pork tenderloin into 1-inch thick slices and then flatten them with the palm of your hand.
- Season the medallions and lightly coat them in flour.
- Sear in an oiled skillet until cooked through.
- Make the Dijon cream sauce.
- Return the cooked pork to the pan with the sauce.
- Serve immediately, and enjoy!
Step-by-step instructions
Step 1: Use a sharp knife to remove the long, silvery-grey strip running down the side of your tenderloin, known as the silver skin.
Step 2: Slice the pork tenderloin into evenly-sized medallions, about 1-inch thick. Then, use the palm of your hand to lightly flatten the cut pieces.
Step 3: Pour the flour into a shallow dish. Season both sides of the sliced medallions with garlic powder, ground black pepper, and kosher salt. Then, press both sides of each seasoned medallion into the all-purpose flour, just enough for a light coating.
Step 4: Heat the olive oil in a large skillet (this cast iron casserole dish is my favorite) over medium heat. Once the oil is sizzling hot, carefully place each pork tenderloin medallion into the skillet in an even layer. Complete this step in batches if needed.
Step 5: Sear the medallions for 2-3 minutes per side, or until the internal temperature reaches 145°F. Don’t overcook! I usually sear the first side for 2 minutes and the second side for 3 minutes. Once cooked, remove the medallions from the skillet to rest.
Tip! Adjust the heat as needed to avoid burning the pan.
Step 6: Add the butter to the skillet over medium-low heat. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
Tip! If you burnt your pan during searing, feel free to clean it out before making the Dijon cream sauce. A few burnt-on bits are totally okay, but a fully burnt pan should be cleaned first.
Step 7: Pour in the chicken broth to deglaze the pan. Scrape up any brown bits and bring the broth to a simmer. Once simmering, stir in the heavy cream, Dijon mustard, lemon juice, salt, and pepper.
Step 8: Cook the Dijon cream sauce for about 5 minutes or until thickened, stirring occasionally. Adjust the heat as needed to prevent the heavy cream from burning.
Step 9: Return the pork tenderloin medallions to the pan with the Dijon cream sauce. Spoon some of the sauce over the medallions, serve immediately, and enjoy!
How to remove the silver skin
Pork tenderloin contains a long, thin, silvery/grey-colored strip of connective tissue. Unlike fat, it doesn’t break down during cooking. Instead, it becomes tough and chewy, which is why you need to remove it.
- The silver skin is located on one side of the pork tenderloin. It’s about 1 inch wide and runs down about ¾ of the length of the tenderloin.
- Use a sharp knife to cut the silver skin off of the tenderloin.
- You'll need to angle your knife down into the tenderloin and fully cut the patch away.
For detailed instructions with photos, refer to this cast iron pork tenderloin post.
Expert tips
- Make sure you purchase a plain pork tenderloin without marinade or dry rub on it. And don't confuse pork loin with pork tenderloin! They're totally different cuts of meat and have a much different cooking time.
- Remove the silver skin. This step only takes a minute or two, so don’t skip it! The silver skin is tough and rubbery and, overall, does not taste good.
- Evenly slice your pork medallions to ensure they all cook at the same rate.
- Don’t overcook your pork tenderloin. Pork tenderloin cooks so much faster than you’d think! Use a digital meat thermometer and pull the pork once it reaches 145°F. It’ll continue to cook while it rests.
- Thicken the sauce with cornstarch if you’d like. The sauce isn’t supposed to be super thick, however, you can mix in a cornstarch slurry if it’s too thin for your liking.
What to serve with pork tenderloin medallions
Round out dinner with a starchy side dish and some fresh vegetables, like this easy sauteed kale and mushroom recipe. Here are a few more of my go-to's:
- Red Skin Mashed Potatoes with Cream Cheese
- Mashed Potatoes with Cottage Cheese
- Perfect Baked Potato (without foil)
- Garlic Basmati Rice
- Roasted Sweet Potatoes and Brussels Sprouts
How to store, freeze, and reheat
- How to store: Leftover pork tenderloin can be safely stored in the refrigerator for up to 4 days. Make sure to keep it in an airtight container or tightly wrapped in plastic wrap to prevent it from drying out.
- How to freeze: For longer storage, you can freeze it for up to 3 months. However, I recommend freezing this pork tenderloin medallions recipe without the Dijon cream sauce. Heavy cream can become grainy during thawing, so it’s best to make this fresh.
- How to reheat: Reheat gently on the stovetop over low heat to avoid drying out the meat.
Frequently asked questions
Yes, pork medallions are 1-inch thick slices of pork tenderloin. They’re quick-cooking and develop a nice crust on the outside during searing.
The best way to determine doneness is to check the internal temperature using a digital meat thermometer. Pork should be cooked to an internal temperature of 145°F, and you should avoid overcooking as it’s easy to dry out. The internal temperature will continue to rise as the pork rests.
This could be due to overcooking or failing to remove the silver skin. Pork tenderloin should be cooked to an internal temperature of 145°F and then allowed to rest for at least 5 minutes. The silver skin is a long strip of connective tissue on the outside of the tenderloin. This should always be removed prior to cooking.
Pork recipes you might also like
If you tried this Pork Tenderloin Medallions Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
PrintPork Tenderloin Medallions with Dijon Cream Sauce
Juicy, succulent, and mouthwateringly delicious, these pork tenderloin medallions with dijon cream sauce are perfect any night of the week! Made on the stovetop in just 30 minutes, they’re sliced thin, pan-seared, and drenched in a super simple heavy cream and Dijon mustard sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove-top cooking
- Cuisine: American
Ingredients
For the pork tenderloin medallions
- 2 large pork tenderloins
- Garlic powder - to taste
- Ground black pepper - to taste
- kosher salt - to taste
- ½ cup all-purpose flour
- 4 tablespoons olive oil
For the Dijon cream sauce
- 1 tablespoon butter
- 3 cloves garlic - minced
- ¼ cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper - add to taste
Instructions
- Use a sharp knife to remove the long, silvery-grey strip running down the side of your tenderloin, known as the silver skin.
- Slice the pork tenderloin into evenly-sized medallions, about 1-inch thick. Then, use the palm of your hand to lightly flatten the cut pieces.
- Pour the flour into a shallow dish. Season both sides of the sliced medallions with garlic powder, ground black pepper, and kosher salt. Then, press both sides of each seasoned medallion into the all-purpose flour, just enough for a light coating.
- Heat the olive oil in a large skillet over medium heat. Once the oil is sizzling hot, carefully place each pork tenderloin medallion into the skillet in an even layer. Complete this step in batches if needed.
- Sear the medallions for 2-3 minutes per side, or until the internal temperature reaches 145°F. Don’t overcook! I usually sear the first side for 2 minutes and the second side for 3 minutes. Once cooked, remove the medallions from the skillet to rest.
- Prepare the Dijon cream sauce. Add the butter to the skillet over medium-low heat. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chicken broth to deglaze the pan. Scrape up any brown bits and bring the broth to a simmer. Once simmering, stir in the heavy cream, Dijon mustard, lemon juice, salt, and pepper.
- Cook the Dijon cream sauce for about 5 minutes or until thickened, stirring occasionally. Adjust the heat as needed to prevent the heavy cream from burning.
- Return the pork tenderloin medallions to the pan with the Dijon cream sauce. Spoon some of the sauce over the medallions, serve immediately, and enjoy!
Notes
- The silver skin is located on one side of the pork tenderloin. It’s about 1 inch wide and runs down about ¾ of the length of the tenderloin. Use a sharp knife to cut the silver skin off of the tenderloin. You'll need to angle your knife down into the tenderloin and fully cut the patch away. For detailed instructions with photos, refer to this cast iron pork tenderloin post.
- Make sure you purchase a plain pork tenderloin without marinade or dry rub on it. And don't confuse pork loin with pork tenderloin! They're totally different cuts of meat and have a much different cooking time.
- Don’t overcook your pork tenderloin. Pork tenderloin cooks so much faster than you’d think! Use a digital meat thermometer and pull the pork once it reaches 145°F. It’ll continue to cook while it rests.
- If you burnt your pan during searing, feel free to clean it out before making the Dijon cream sauce. A few burnt-on bits are totally okay, but a fully burnt pan should be cleaned first.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size:
- Calories: 378
- Sugar: 0.7 g
- Sodium: 461.8 mg
- Fat: 21.9 g
- Carbohydrates: 9.7 g
- Fiber: 0.5 g
- Protein: 33.6 g
- Cholesterol: 126.2 mg
Katie says
This recipe is a weeknight winner! I can't believe how quickly it cooks and the cream sauce is soooo tasty.