Pork Tenderloin Medallions Recipe

I absolutely love this recipe because it transforms simple pork tenderloin into a restaurant-quality dish that’s both comforting and impressive. The rich, creamy Dijon and thyme sauce, paired with perfectly seared medallions, makes me feel like a gourmet chef in my own kitchen.

Pork tenderloin medallions are super versatile, and this recipe showcases their full-flavored goodness. After being trimmed and seared in olive oil, these little pork steaks are flanked by a heady sauce of chicken broth, heavy cream, and Dijon mustard.

Garlic and thyme give the sauce a savory flavor; thyme feels a little fresher than usual here. This is a nice sauce to serve whenever, but especially on days when you feel like just throwing your hands up and giving in to the comforting, lip-smacking nature of sauce.

Or whenever you’re in the mood for pork. There should really be more dishes that flirt with both those ideas.

Ingredients

Pork Tenderloin:
A lofty amount of protein packed into a cut that’s both tender and tasty.

Olive Oil:
Fat promotes flavor, aids in browning, and is good for the heart.

Garlic:
Scented, increases disease resistance, enhances taste.

Heavy Cream:
Rich texture, smooth taste, creamy mouthfeel.

Dijon Mustard:
Sharp, mild spice amplifies sauce sophistication.

Fresh Thyme:
Herbal notes, antioxidant properties elevate dish.

Ingredient Quantities

• 1.5 pounds pork tenderloin, trimmed and cut into 1-inch thick medallions
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1 tablespoon unsalted butter

Instructions

1. Pork medallions should be seasoned with salt and freshly ground black pepper on each side before cooking.

2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.

3. Place the pork medallions in the skillet in a single layer. Sear them for about 2-3 minutes on each side until brown. Take the medallions out of the skillet and set them aside.

4. Lower the heat to medium and incorporate the leftover tablespoon of olive oil into the same skillet.

5. Sauté the garlic, minced, for about 30 seconds until it’s fragrant.

6. Add the chicken broth to the skillet, and scrape the bottom to deglaze, lifting all the browned bits from the bottom.

7. Mix in the heavy cream and Dijon mustard, then bring to a gentle simmer.

8. Include the new thyme leaves and allow the sauce to softly boil for about 2-3 minutes to let it reduce slightly.

9. Reintroduce the pork medallions to the skillet and any juices that have accumulated, then simmer for 3 to 4 minutes more. Cook until the medallions are warmed through.

10. In the finishing step, we add in a tablespoon of the unsalted butter and allow it to meld into the sauce. It is now time to serve. Put a few medallions on each plate and drizzle the sauce over all.

Equipment Needed

1. Large skillet
2. Cutting board
3. Knife
4. Measuring spoons
5. Measuring cups
6. Tongs
7. Spatula
8. Small bowl or plate (to set aside medallions)
9. Spoon (for stirring)

FAQ

• What is the best way to ensure the pork medallions are cooked evenly?Sear the medallions in a hot pan with olive oil until both sides are nicely browned, then turn the heat down low to finish cooking them through. This ensures that the medallions are cooked evenly from edge to edge.
• Can I use a different mustard instead of Dijon?Indeed, you can use whole grain mustard or yellow mustard as a substitute, but just know that this could change the taste a tiny bit.
• Is there a non-dairy alternative for the heavy cream?Coconut cream or cashew cream can be used in place of dairy, but this does shift the flavor somewhat.
• How do I know when the pork is fully cooked?Pork is properly cooked when it achieves an internal temperature of 145°F (63°C). The meat may still have a slight blush of pink in the center, which is perfectly normal.
• Can I prepare the sauce in advance?Certainly, the sauce can be prepared ahead of time and gently reheated on the stove over low heat just before serving. If it thickens too much while sitting, you can reinvigorate it by stirring in a tablespoon or two of broth.
• What sides pair well with this dish?The pork medallions are excellent with these delightful side dishes:

  • Roasted vegetables
  • Mashed potatoes
  • Fresh green salad

• Can I use dried thyme instead of fresh thyme?Certainly, if using dried thyme, one should use approximately one-third of the amount specified for fresh thyme. This is because dried herbs are more potent and concentrated than their fresh counterparts.

Substitutions and Variations

Canola oil or avocado oil can be used as substitutes for olive oil.
Broth made from chicken: Replace with broth made from vegetables or beef.
If you don’t have heavy cream, use half-and-half (or a non-dairy alternative) in its place.
Dijon mustard: Swap it out for whole-grain mustard or for spicy brown mustard.
Fresh thyme leaves: Use 1/2 teaspoon dried thyme instead.

Pro Tips

1. Proper Searing Ensure the skillet is fully heated before adding the pork medallions. A hot skillet creates a better sear, which locks in juices and enhances flavor. Avoid overcrowding the pan as this can lower the heat and cause steaming instead of searing.

2. Resting the Meat Once the medallions are seared, let them rest on a plate while you prepare the sauce. Resting allows the juices to redistribute, ensuring tender and juicy pork.

3. Deglazing the Pan When adding chicken broth, make sure to scrape up all the brown bits from the bottom of the skillet. These caramelized bits add a deep, rich flavor to the sauce.

4. Cream Consistency When you add the heavy cream, whisk continuously to integrate it smoothly. This will help prevent any separation and provide a velvety texture to the sauce.

5. Final Touch with Butter When incorporating the butter at the end, do so off the heat or with the heat very low. This technique, known as “monte au beurre,” enriches the sauce without causing it to separate.