Make creamy dijon pork tenderloin medallions for a tender and delicious low carb meal that really satisfies!
Pork Tenderloin is a favorite go to dinner option because it’s quick, tender and so flavorful. In this easy recipe, pork tenderloin is pounded into medallions, then grilled to tender perfection in just minutes. And the creamy dijon sauce up levels this dish and is make in just a few minutes.
So Tender And Delicious!
- Pork tenderloin is one of the most perfect cuts of meat. It’s so delicious and when cooked properly, is fork tender!
- Grilling pork, even in cool weather, is an easy no-mess way to cook it.
- Pork cut into medallions and pounded to a uniform thickness means they will cook quickly and at an even rate. It’s a recipe for perfectly cooked pork every time.
Ingredients And Variations
PORK: Pork tenderloin is budget friendly and high protein. So it makes the perfect choice when feeding a hungry crew. This recipe is delicious with pork chops too.
SAUCE:This creamy dijon sauce is easy to make with chicken broth, cream, tarragon, dijon mustard, horseradish, and butter. Or add some mushrooms for a delish creamy dijon mushroom sauce.
How To Grill Pork Tenderloin
- Slice tenderloin into medallions and pound each to a uniform thickness. This tenderizes them and helps them to cook evenly.
- Prepare marinade and add medallions.
- Preheat grill. Prepare dijon sauce in a skillet.
- While sauce simmers, grill the pork until 145˚F, or slightly pink inside.
- Remove from grill, tent with foil and allow to rest for about 5 minutes.
- Serve medallions with the mouthwatering sauce and enjoy!
Serving Suggestions
Pork tenderloin medallions are delicious served with a cauliflower potato salad, and some roasted radishes or rosemary mushrooms on the side for the perfect keto patio dinner. Even carb lovin’ friends will love it! Nothing beats the simplicity of a quick salad, smashed Brussels sprouts or some grilled veggies with this recipe!
Why not wrap medallions with a piece of lettuce for a tasty lettuce-wrapped pork burger! The creamy dijon sauce with it serves as the most delicious condiment. Perfect for a quick lunch or light dinner.
Recipe Tips!
- Place pork medallions on a piece of parchment paper and top with a second piece of parchment. Pound with a mallet, or even a rolling pin, until even thickness. Then simply discard paper for quick clean up.
- Make the dijon sauce in a skillet and allow it to simmer in order to properly thicken it.
- Store leftovers in a covered container for 3-4 days. Cooled medallions can also be frozen in a sealed zippered bag for 3 months. Thaw first, then reheat on the stovetop or covered with foil in the oven. Heat only until warmed, do not overcook.
Other Recipes To Try!
- Creamy Skillet Pork Chops – so easy to make
- Ginger Chicken Stir-Fry! – full of flavor
- Grilled Chicken Cordon Bleu – a classic made low carb
- Keto Pork Tenderloin – juicy
Creamy Dijon Pork Medallions
Equipment
Ingredients
- 2 pork tenderloins about 1 lb each
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- 1 tablespoon dijon mustard
Sauce
- ¼ teaspoon garlic powder
- 1 cup chicken broth
- ⅓ cup heavy cream 35%
- 1 tablespoon dijon mustard
- 2 teaspoons hot horseradish
- 1 teaspoon tarragon
- salt & pepper to taste
- 1 tablespoon butter
Instructions
- Cut each Pork Tenderloin into 3" pieces and using a meat mallet, pound pork pieces until ½″ thick. Toss with olive oil, oregano, dijon mustard and pepper to taste. Marinate 15 minutes.
- Meanwhile, combine all sauce ingredients except butter in a frying pan. Bring to a boil, reduce heat and simmer until thickened (about 10-12 minutes). Remove from heat and whisk in butter.
- Preheat grill to high. Grill the Pork Medallions on high 3-4 minutes per side or until just slightly pink inside. Remove from heat, let rest a few minutes.
- Serve pork medallions with sauce.
Notes
- Pound pork medallions between parchment for quick clean up.
- Be sure to give the dijon sauce ample time to thicken in the skillet.
- Refrigerate leftovers in a covered container for 3-4 days. Freeze in a sealed zippered bag for 3 months.
- Thaw pork in the refrigerator, then reheat on the stovetop or covered with foil in the oven.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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My husband actually requested this recipe to be saved. It is easy to make and delicious. I didn’t even pound them, I just cut 1/2″ thick pieces and grilled after marinading them.
So glad you love this recipe Tracy! We love tenderloin!
This is a delicious dish! The reason I gave it only 4 stars was because I couldn’t get the sauce to thicken no matter how long I simmered it. We ate the sauce anyway though and we loved it. Any hints as to why the sauce wouldn’t thicken are appreciated. I checked and double checked that I had all the ingredients correct and the the instructions were followed correctly. I would still recommend this recipe.
Oh no, sorry that happened Jan! I am not sure why your sauce did not thicken, we have never had a problem with this recipe. I am glad you were still able to enjoy it!
I couldn’t get my sauce to thicken either!!! Am now on second set of 12 minutes!!!
And Karen did use a frying pan!!
Hey Karen, sorry to hear your sauce didn’t thicken. You can try adding a little almond flour to thicken the sauce if it happens again. Hope that helps!
Going to make this tonight, but can not able to grill..can i use oven and cook the tenderloin whole and then slice when done?
Definitely Maxine. You can follow the oven cooking directions in this pork tenderloin recipe.
Jan wasn’t able to get her sauce to thicken because the ingredients listed will not thicken so that the sauce looks like the sauce pictured. There is ONE MORE ingredient needed. So which one did you use?
Hi Lee, if the sauce isn’t thickening you could always try adding a roux to help reach your desired consistency. But the trick is it must be made in a frying pan. If made in a pot, it won’t thicken as indicated in the recipe. Hope that helps!
Made twice now and this sauce does not thicken. I tried a second time in hopes it would because it smells great, but both times I had a puddle of sauce on my plate
Hi Robhn, we tried this recipe a few times and found that the sauce doesn’t thicken properly in the same amount of time if using a pot. However, if made in a frying pan, it thickens as indicated in the recipe. I hope that helps!
Just made this and I can see why you want to drink the sauce!
We can’t get enough of this sauce either Ron!
I’m a novice cook but yes I did make this and it was delicious! Must use frying pan to make the sauce – you need the large area to get the sauce to reduce. Excellent the very first time! Thank you!!
Yes, the frying pan helps with reducing the sauce. So glad you loved this recipe!
For those of you who cannot thicken the sauce add a little xzantham gum [sorry bout the spelling] and can I air fry the medallions?
I have only tried the recipe as written, but think that would work. Let us know if you try air frying Sheila!
This was absolutely delicious, the meat moist and the sauce thickened quickly in a very large frying pan. I wondered if those who could not get their sauce to thicken were using long life cream instead of fresh double cream.
So glad to hear that you love this recipe Jackie! Thanks for sharing your thoughts on the cream.
Please use a fry pan to make the sauce please. I used a large Teflon pan and it takes about 10 to 15 minutes to reduce but it will thicken just be patient as it may seem to be thin but it will thicken . My husband does not like horseradish but absolutely loved this sauce and asked if I can double the sauce next time. Yummy. Yes this is a keeper. This is a quick and easy sauce to make a definite keeper. I did make the pork tenderloin just not this recipe. Thank you for the recipe..
You’re welcome J. We love this sauce too! It does thicken best in a skillet (frying pan).
hi we had this tonight for dinner and i love the sauce but it didn’t thicken but will try again ..i would like to know if for the nutritions include the tenderlion or just the sauce
thanks and i really enjoyed this meal
Glad you enjoyed it! The nutrition includes the pork and sauce!
I followed directions exactly and it turned out wonderful. I did the pork on the bbq. The sauce was thick and so flavourful. We loved it! I wish I could add a photo!
I also had trouble with the sauce. Since I’m dairy-free, I tried substituting the heavy cream with coconut cream. Seemed to work okay; thickened somewhat, but when I took it off the burner and added coconut butter instead of regular butter, the sauce separated. Any suggestions on how I could make this work with dairy free alternatives? Loved the taste even though it looked awful.
Hi Sherry, I am sorry this sauce didn’t work out with those substitutions. I have not tried a dairy-free version of this recipe but maybe another reader can offer some guidance!
Absolutely gorgeous and the sauce was perfect, not too thick but definitely thick enough. Served it with mushrooms and Brussels sprouts. Definitely one to have again
So happy to hear that, Jane! Glad you enjoyed it.
Had some leftover pork medallions and wanted to Gussie them up. This sauce was fantastic! Will use for chicken, fish and pork soon.
What form is the horseradish supposed to be ….powdered, fresh, prepared?
Hi Sara, for this recipe we use prepared hot horseradish. You could substitute it for fresh if you prefer.
This recipe is on regular rotation at our house! Thank you!