Pan-Seared Pork Loin with Mustard and Herb Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent pork loin medallions pan-seared and topped with a tangy mustard and fresh herb sauce for a quick elegant meal. This french-inspired pork ready in about 25 minutes pairs kosher salt, freshly ground black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.6 (9 ratings) Prep: 10 min Cook: 15 min Serves 4 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1 pound of pork loin medallions evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions and sear for 3-4 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove pork from skillet and keep warm.
  3. Step 3: Pour 1/3 cup white wine into the skillet and simmer for 2 minutes, scraping up browned bits from the pan.
  4. Step 4: Stir in 2 tbsp Dijon mustard, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, and 1/4 cup heavy cream. Cook over medium heat for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return pork medallions to the skillet, spoon sauce over them, and heat through for 1 minute before serving.

Frequently asked questions

How long does Pan-Seared Pork Loin with Mustard and Herb Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Loin with Mustard and Herb Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Pork Loin with Mustard and Herb Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Loin with Mustard and Herb Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Loin with Mustard and Herb Sauce?

French pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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