Pan-Seared Pork Medallions with Mustard Cream Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork medallions pan-seared to golden perfection and finished with a tangy mustard cream sauce inspired by regional European flavors. This mediterranean-inspired pork ready in about 25 minutes pairs salt, black pepper, olive oil 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 1 lb pork tenderloin medallions and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  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 minutes on each side until a golden crust forms and the internal temperature reaches 145°F. Remove pork and set aside.
  3. Step 3: Reduce heat to medium, add 2 finely chopped shallots to the skillet, and sauté for 2 minutes until translucent and fragrant.
  4. Step 4: Stir in 2 tbsp Dijon mustard, 1/4 cup chicken broth, and 1/2 cup heavy cream, scraping up browned bits. Simmer for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Stir in 1 tsp fresh thyme leaves and 1 tbsp lemon juice, then return pork medallions to the skillet, spooning sauce over them. Cook for 1 minute more to meld flavors before serving.

Frequently asked questions

How long does Pan-Seared Pork Medallions with Mustard Cream 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 Medallions with Mustard Cream 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 salt from drying out.

Can I substitute ingredients in Pan-Seared Pork Medallions with Mustard Cream 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 Medallions with Mustard Cream 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 Medallions with Mustard Cream Sauce?

Mediterranean 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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