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Pork Tenderloin Medallions with Dijon Cream Sauce

Pork tenderloin medallions served on a plate with fresh arugula and lemon wedges for garnish.

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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.

Ingredients

Scale

For the pork tenderloin medallions

  • 2 large pork tenderloins
  • Garlic powder - to taste
  • Ground black pepper - to taste
  • kosher salt - to taste
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil

For the Dijon cream sauce

  • 1 tablespoon butter
  • 3 cloves garlic - minced
  • 1/4 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and pepper - add to taste

Instructions

  1. Use a sharp knife to remove the long, silvery-grey strip running down the side of your tenderloin, known as the silver skin.
  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.
  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.
  4. 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.
  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.
  6. 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.
  7. 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.
  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.
  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!

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