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!
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.
- 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
- 2 pork tenderloins about 1 lb each
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- 1 tablespoon dijon mustard
- 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
- 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.
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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