I just love this recipe for Pork Tenderloin Medallions in a Creamy Mustard Sauce. It is so easy and totally delicious! The gravy is just amazing! We serve these medallions with rice or potatoes and always put some gravy on top of both! We can’t help it! The gravy is that yummy!
This recipe for Pork Tenderloin Medallions in a Creamy Mustard Sauce is a perfect weeknight dinner! Minimal Preparation and the timing always works beautifully. While the sauce is reducing that is when I work on getting the rice or mashed potatoes and whatever vegetable I have on hand made and finished.
Pork Tenderloin Medallions in a Creamy Mustard Sauce
- 2 pork tenderloins
- 2 tsp salt
- 2 tsp pepper
- 1/2 cup butter, approximately
- 1 large onion, minced
- 3/4 cup dry white wine
- 2 tsp sage, dried or thyme, dried, more or less to taste
- 2 cups heavy cream (35%)
- 2-3 tblsp coarse grained mustard, more or less to taste
- 2 tsp honey, optional, more or less to taste
Preheat oven to 250 degrees. Prepare a rimmed baking sheet with tinfoil and set aside. Wash and trim pork tenderloins. Pat dry with paper towel and cut into 1 inch thick slices. Tenderize or pound pork slices between 2 sheets of plastic wrap (or not, I usually don't bother) with a meat mallet until slices are between 1/4 and 1/2 inch thick. Sprinkle each slice with salt and pepper.
In a large skillet melt 2-3 tablespoons of butter over medium high heat. Add pork slices and cook for between 3 and 4 minutes a side, until browned. Melt more butter in skillet if necessary to cook all of the pork tenderloin slices. Place pork slices on your prepared sheet and in to your oven to keep warm.
Once tenderloin is cooked melt another 2 tablespoons of butter in skillet. Add onions and cook stirring constantly for about 2 minutes. Add wine, sage or thyme and stir, scraping bits from the bottom of the skillet with a wooden spoon. Simmer and reduce by about half. This is when I mash and prepare potatoes, rice and whatever sides dishes I am serving.
Add cream and continue to simmer for 5 minutes or until sauce thickens. Stir in mustard. Taste sauce and decide if you want to add more sage or thyme or mustard and if you are going to use honey. Stir and serve immediately over warm pork with rice or potatoes, we love the sauce served on both. Enjoy!