Pan-Seared Pork Medallions with Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 are seared to golden perfection and served with a creamy mustard sauce inspired by regional European flavors. This French-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin medallions, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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Ingredients

8 pieces (about 1.5 lbs) pork tenderloin medallions
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 small, finely chopped shallots
3 tbsp Dijon mustard
1 cup heavy cream
1/4 cup white wine
1 tsp fresh thyme leaves
1 tbsp unsalted butter

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Instructions

Step 1: Pat dry 8 pork tenderloin medallions and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork medallions and sear for 3-4 minutes per side until a deep golden crust forms and the internal temperature reaches 145°F. Remove pork and set aside, keeping warm.
Step 3: Reduce heat to medium, add 2 finely chopped shallots to the skillet and sauté for 2 minutes until translucent and fragrant.
Step 4: Pour in 1/4 cup white wine to deglaze the pan, scraping up browned bits, and simmer for 2 minutes until reduced by half.
Step 5: Stir in 3 tbsp Dijon mustard and 1 cup heavy cream, simmering for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Step 6: Add 1 tsp fresh thyme leaves and 1 tbsp unsalted butter, stirring until butter melts to enrich the sauce.
Step 7: Return pork medallions to the pan and spoon the sauce over them, warming everything together for 1-2 minutes before serving.