Pork tenderloin medallions smothered in a creamy Dijon sauce are a delicious meal perfect for any occasion.
This pork tenderloin medallions recipe features marinated pork slices pan-fried and simmered in a creamy mustard sauce.
Creamy and Crave-Worthy
- The tender pork is paired with a savory, tangy flavor complemented by a rich, creamy sauce.
- This dish is quick and easy to make, requiring just a few simple ingredients and a few steps. Perfect for weeknight meals.
- This dish is perfect for serving to company, offering a deliciously elegant yet simple meal that’s sure to impress with its rich flavors and tender pork.
Starting Line Up
Pork: Pork tenderloin is a lean, tender cut from the rear of the pork loin about 2” thick and up to 8” long. Look for fresh, boneless pork tenderloin with a light pink color and minimal fat, ensuring it’s firm to the touch and free of any discoloration or blemishes for the best flavor and texture.
Sauce: Make the Dijon sauce with ingredients likely already on hand. Chicken broth, cream, tarragon, Dijon mustard, horseradish, and butter. Add more or less of the ingredients to suit your tastes.
Game-Changing Variations
Add your favorite keto veggies like sliced mushrooms, green beans, and asparagus in Step 3. For an extra elegant garnish, top the dish with fried capers just before serving.
How to Make Pork Tenderloin Medallions
- Cut and marinate the pork (full recipe below).
- Cook pork in batches, transfer to a plate, and cover.
- Whisk the sauce ingredients in the skillet and cook.
- Add pork medallions to the sauce and serve.
Star Strategies for the Best Pork
- Freeze pork tenderloin for about 20 minutes for easier slicing.
- Prep tenderloin medallions by pounding (or using a rolling pin) each slice between layers of parchment paper for easy cleanup.
- Pork tenderloin is very lean and overcooks easily. Use a meat thermometer to gauge the proper doneness. It should read 145°F.
- For the best leftovers, be sure to reheat until warmed through, do not overcook.
Savory Leftovers You’ll Love
Keep leftover creamy Dijon pork tenderloin medallions in a covered container for up to 4 days or freeze the cooled medallions in a zippered bag for 3 months. Thaw and reheat on the stovetop or cover with foil in the oven.
Make Medallions With…
Did you enjoy this Creamy Dijon Pork Tenderloin Medallions recipe? Leave a comment and rating below.
Creamy Dijon Pork Tenderloin Medallions
Equipment
Ingredients
- 1 pork tenderloin about 1 lb
- 2 tablespoons olive oil divided
- ½ teaspoon dried oregano
- 1 tablespoon dijon mustard
- ¼ teaspoon pepper or to taste
Sauce
- ¾ cup heavy cream 35%
- ¾ cup chicken broth
- 1 tablespoon dijon mustard
- 1 teaspoons hot horseradish optional
- 1 teaspoon dried tarragon
- ¼ teaspoon garlic powder
- 1 tablespoon butter
Instructions
- Cut the pork tenderloin into 8 rounds, about 1" thick. Using a meat mallet, pound pork pieces until ¼″ thick. In a large bowl, toss the pork with 1 tablespoon olive oil, oregano, dijon mustard, and pepper. Marinate 15 minutes.
- Heat the remaining 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Cook pork for 2 minutes on each side, or until cooked to 145℉, cooking in batches if needed. Set pork aside on a plate and cover.
- Combine the cream, chicken broth, Dijon, horseradish, tarragon, and garlic powder in the skillet. Bring to a boil, reduce heat, and simmer until thickened (about 10-12 minutes). Remove from heat and whisk in butter.
- Add pork medallions to the sauce and serve.
Notes
- Pound pork medallions between parchment for quick clean up.
- Be sure to give the 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.
- To grill: 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.
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!
Loved the sauce. Delicious.
I’m so glad you loved the sauce, Charmane! It’s always great to hear it was a hit.