Pan-Seared Pork Medallions with Missouri Mustard Cream Sauce

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

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 drafted and published.

Tender pork medallions pan-seared and finished with a tangy mustard cream sauce inspired by Midwestern flavors. This American-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 320 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 American cuisine 320 cal/serving

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Ingredients

1 lb, trimmed and sliced into 1-inch medallions pork tenderloin
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 small, finely minced shallot
2 tbsp Dijon mustard
1/2 cup heavy cream
1/4 cup chicken broth
1 tsp fresh thyme leaves
1 tbsp butter

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Instructions

Step 1: Pat 1 lb pork tenderloin medallions dry and 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 until shimmering. Add the pork medallions and cook for 3 minutes per side until golden brown and cooked through, then remove and set aside.
Step 3: In the same skillet, reduce heat to medium and add 1 minced shallot; sauté for 2 minutes until softened and fragrant.
Step 4: Stir in 2 tbsp Dijon mustard and cook for 30 seconds, then pour in 1/4 cup chicken broth and 1/2 cup heavy cream, stirring to combine.
Step 5: Add 1 tsp fresh thyme leaves and 1 tbsp butter, simmer the sauce for 3-4 minutes until slightly thickened and glossy.
Step 6: Return the pork medallions to the skillet, spoon the sauce over them, and cook for 1 minute to reheat before serving.