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Pork Tenderloin with Creamy Dijon Sauce

Juicy pan-seared pork medallions simmered in a rich, savory white wine and Dijon mustard cream sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Pork
  • 1.5 lbs pork tenderloin sliced into 1-inch medallions
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp salt
  • 1 tsp black pepper
The Sauce
  • 1 small shallot minced
  • 2 cloves garlic minced
  • 0.5 cup white wine dry (Sauvignon Blanc)
  • 0.5 cup heavy cream
  • 2 tbsp Dijon mustard grainy or smooth
  • 1 tsp fresh thyme chopped

Equipment

  • Large Skillet (Stainless or Cast Iron)
  • Tongs
  • Chef's knife
  • Cutting board

Method
 

  1. Slice pork tenderloin into 1-inch medallions and flatten slightly. Season generously with salt and pepper.
  2. Heat oil and butter in a large skillet over medium-high heat.
  3. Sear pork for 3-4 minutes per side until golden brown. Remove from pan and set aside.
  4. Reduce heat to medium. Add shallot and sauté for 1 minute. Add garlic and cook for 30 seconds.
  5. Pour in white wine to deglaze, scraping up browned bits. Simmer until reduced by half.
  6. Stir in heavy cream, Dijon mustard, and thyme. Simmer for 2-3 minutes until thickened.
  7. Return pork and juices to the pan. Simmer for 1 minute to warm through.
  8. Serve immediately with extra sauce spooned over top.

Notes

Pork is safe to eat at 145°F internal temperature. A slight pink center ensures juicy meat.