Creamy Dijon Pork Tenderloin Medallions
Creamy Dijon pork tenderloin medallions are a mouthwatering meal that is easy and impressive.
Servings: 4 servings
Equipment
- Meat Tenderizer or rolling pin
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
Calories: 229kcal | Carbohydrates: 0.01g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 91mg | Sodium: 230mg | Potassium: 484mg | Fiber: 0g | Sugar: 0g | Vitamin A: 200IU | Vitamin C: 2.5mg | Calcium: 18mg | Iron: 1.3mg