Pan-Fried Pork Medallions with Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork medallions pan-fried and served with a rich mustard cream sauce accented by fresh thyme. This French-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 410 cal/serving

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Ingredients

1 lb, cut into 8 medallions pork tenderloin
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 minced shallots
3 tbsp Dijon mustard
1/2 cup heavy cream
1 tbsp chopped fresh thyme leaves
1/4 cup chicken broth

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Instructions

Step 1: Pat dry 1 lb pork tenderloin cut into 8 medallions. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3-4 minutes per side until golden brown and cooked through. Remove and keep warm.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 2 minced shallots to the skillet. Sauté for 2-3 minutes until softened and fragrant.
Step 4: Stir in 3 tbsp Dijon mustard and 1/4 cup chicken broth, scraping up any browned bits from the pan. Cook for 2 minutes until slightly reduced.
Step 5: Pour in 1/2 cup heavy cream and 1 tbsp chopped fresh thyme leaves. Simmer gently for 3 minutes until the sauce thickens and coats the back of a spoon.
Step 6: Return the pork medallions to the pan and spoon the mustard cream sauce over them. Warm for 1 minute, then serve immediately.