Tender Pork Mustard Cream

Craving something rich comforting and elegant but still easy enough for a busy weeknight These tender pork medallions in mustard cream sauce bring restaurant flavor to your own kitchen in just 30 minutes With juicy pork a silky Dijon-infused sauce and so little fuss this dish always makes me feel like I have pulled off something special even on my most hectic days

Every time I make this recipe my family hovers around the stove impatiently The smell always tells them they are in for a treat and it never disappoints

Ingredients

• Pork tenderloin: Sliced into thick medallions ensures maximum tenderness Always choose pork that is pale pink or rosy for freshness
• Salt and black pepper: Essential for seasoning and bringing out the meat’s natural flavor Use freshly cracked pepper for best results
• Butter or oil for frying: Helps achieve that beautiful golden crust on the pork
• Garlic, minced: Infuses the sauce with savory depth Choose fresh garlic for the boldest flavor
• Vegetable broth: Deglazes the pan and starts the sauce with a savory base Opt for low sodium to control seasoning
• Heavy cream: Delivers the luxurious body and richness to the sauce Look for cream with at least 36 percent fat for ultimate silkiness
• Dijon or medium-spicy mustard: Provides tang and complexity Good quality mustard makes all the difference
• Thyme, fresh or dried: Lends herbal warmth Fresh thyme brightens the sauce
• Lemon juice: A splash for finishing cuts the richness and brightens flavors
• Salt and black pepper for final adjustment: Always taste at the end

Step-by-Step Instructions

Prep the Pork:

Pat pork tenderloin dry with paper towels for good searing Slice into medallions about one to one and a half inches thick Season both sides well with salt and pepper

Sear the Medallions:

Heat butter or oil in a large skillet over medium-high When butter foams or oil shimmers lay in the pork Do not crowd Cook each side for around two minutes until golden Remove from skillet and keep warm

Prepare the Aromatics:

Lower the heat slightly Mince garlic and add to the same pan Sauté for about thirty seconds stirring often so it does not burn You want the aroma to bloom and bits to turn pale gold

Create the Sauce:

Pour in the vegetable broth and scrape the pan bottom to dissolve all browned bits This is key for flavor Stir in the cream and mustard Simmer at a gentle boil for one to two minutes to start thickening

Simmer the Sauce:

Reduce to a gentle simmer Cook another five minutes occasionally stirring to prevent scorching The sauce should coat the back of a spoon

Return Pork to Pan:

Gently nestle the seared medallions back into the sauce Any resting juices can go in too Let them cook through in the sauce for five to seven minutes Spoon sauce over often

Finish and Season:

Add the thyme and a splash of lemon juice Taste and tweak salt and pepper Let everything warm together for a final minute

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You Must Know

• Pork tenderloin cooks quickly and stays tender for weeknights
• Mustard cream sauce is adaptable to chicken or turkey if you want to change it up
• This dish fits a comfort food craving but still feels special for entertaining

Dijon mustard is my secret weapon here The first time I let my kids swirl their bread through the finished sauce they licked the plate and declared it best sauce ever It truly makes this dish sing

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Storage Tips

Store any leftovers in a tightly sealed container in the refrigerator for up to three days The sauce may thicken overnight but will loosen up beautifully with a splash of broth or cream when reheating

For best results gently reheat in a pan over low heat stirring often

Ingredient Substitutions

If you don’t have pork tenderloin you can swap in boneless skinless chicken breasts or thighs sliced into similar shapes and types

Heavy cream is essential for richness but half-and-half can work in a pinch just simmer a bit longer for thickening

Whole grain mustard adds extra tang and texture if Dijon is not on hand

Fresh herbs like parsley or chives make a perfect finishing touch if you do not have thyme

Serving Suggestions

These pork medallions are wonderful over fluffy mashed potatoes buttered egg noodles or with crusty bread to soak up the sauce

Add a crisp green salad or steamed green beans for color and freshness

For something heartier try serving with pasta for a creamy stroganoff style dinner

Cultural Context

Pork medallions in mustard sauce have roots in both French and German home cooking traditions Mustard cream is a classic French pairing with pork while cream sauces with pork are loved throughout central Europe This dish is a delicious way to bring a bit of bistro flair to an everyday meal

Recipe FAQs

→ How thick should pork medallions be sliced?

Slice pork tenderloin into medallions about 1–1.5 inches thick to ensure even cooking and juicy results.

→ Can I use another cut of pork?

Pork tenderloin works best for tenderness, but boneless pork loin can be used if sliced thinly and cooked briefly.

→ How do I avoid overcooking the pork?

Sear medallions until just golden and finish simmering in sauce; remove from heat when they reach 145°F internally.

→ What vegetables pair well with this dish?

Steamed green beans, roasted potatoes, or buttered asparagus complement the creamy, flavorful sauce nicely.

→ How should leftovers be reheated?

Reheat gently in a skillet over low heat, adding a splash of broth or cream to maintain the sauce's texture.

→ Can I add extra ingredients to the sauce?

Try adding sautéed mushrooms, caramelized onions, or a pinch of chili flakes for added richness and depth.