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A close-up shot of pan-seared pork tenderloin medallions being coated in a creamy mustard pork sauce in a skillet.

Creamy Dijon Pork Tenderloin: A 30-Minute Restaurant-Worthy Meal

This Creamy Dijon Pork Tenderloin recipe delivers a restaurant-quality meal in under 30 minutes. Juicy, pan-seared pork medallions are smothered in a rich, tangy mustard cream sauce for an easy and elegant weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs pork tenderloin trimmed and cut into 1-inch medallions
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter divided
  • 1 large shallot finely minced
  • 3 cloves garlic minced
  • 1/4 cup dry white wine like Sauvignon Blanc or chicken broth
  • 1/2 cup low-sodium chicken broth
  • 3 tbsp Dijon mustard
  • 3/4 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet A 12-inch skillet works best.
  • 1 Meat Thermometer For perfectly cooked pork.

Method
 

  1. Pat the pork tenderloin dry with paper towels and slice into 1-inch thick medallions. Season both sides generously with salt and pepper.
  2. Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Place pork medallions in the pan and sear for 2-3 minutes per side until golden-brown. Remove pork to a plate.
  3. Reduce heat to medium, add the remaining 1 tbsp of butter. Add the minced shallot and cook for 2 minutes until soft. Add minced garlic and cook for 1 more minute until fragrant.
  4. Deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half. Whisk in chicken broth and Dijon mustard. Bring to a simmer, then lower heat and stir in the heavy cream. Simmer for 3-4 minutes to thicken.
  5. Return the pork medallions and any juices to the skillet. Spoon sauce over the pork and simmer for 4-5 minutes, until the pork is cooked to an internal temperature of 145°F (63°C). Garnish with fresh parsley and serve immediately.

Notes

Tip 1: For the best sear, ensure your pan is hot before adding the pork and don't overcrowd it.
Tip 2: A meat thermometer is highly recommended to prevent overcooking the pork. It should be juicy and slightly pink in the center.
Tip 3: Feel free to substitute the heavy cream with coconut cream or a dairy-free alternative for a non-dairy version, though the flavor and texture will differ slightly.