Tender Pork Mustard Cream (Print-Friendly Version)

Juicy pork medallions in a creamy Dijon sauce, ready in 30 minutes for an effortlessly elegant dinner.

# What You’ll Need to Make This:

→ Pork Medallions

01 - 500 g pork tenderloin, sliced into 8 medallions
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons butter or neutral oil

→ Mustard Cream Sauce

05 - 1 clove garlic, minced
06 - 100 ml vegetable broth
07 - 200 ml heavy cream
08 - 2 tablespoons Dijon or medium-spicy mustard
09 - 1 teaspoon thyme, fresh or dried
10 - 1 splash lemon juice
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

# How to Prepare:

01 - Slice pork tenderloin into 8 pieces, each approximately 2.5–3 cm thick. Season evenly on both sides with salt and pepper.
02 - Mince the garlic. Measure out vegetable broth, heavy cream, and mustard. Set aside remaining sauce ingredients.
03 - Heat butter or oil in a large skillet over medium-high heat. Add medallions and sear for 2 minutes per side until golden brown. Transfer to a plate and keep warm.
04 - In the same skillet, sauté minced garlic for 30 seconds. Deglaze the pan with vegetable broth, scraping up browned bits.
05 - Stir in heavy cream and mustard. Increase heat and bring to a gentle boil, then lower to a simmer.
06 - Simmer the sauce over low heat for 5 minutes, stirring occasionally, reducing slightly for a velvety texture.
07 - Nestle pork medallions back into the pan. Spoon sauce over each piece. Simmer gently for 5–7 minutes until medallions are just cooked through.
08 - Stir in thyme and a splash of lemon juice. Taste and adjust salt and pepper as needed.

# Extra Tips:

01 - For optimal tenderness, remove pork from heat once an internal temperature of 63°C is reached and allow it to rest briefly before serving.
02 - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth to maintain sauce consistency.
03 - For added richness, sauté sliced mushrooms or caramelized onions before starting the sauce.
04 - Brighten the dish with fresh chopped parsley or chives before serving.
05 - Serve over pasta for a hearty meal reminiscent of creamy pork stroganoff.

Return