Pan-Seared Pork Medallions with Thyme and Mustard Cream Sauce

By AislePrompt Editorial · ·

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-seared and finished with a rich thyme-infused mustard cream sauce, perfect for a comforting dinner. This French-inspired pork recipe, ready in about 25 minutes, pairs pork tenderloin, sea 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: 15 min Serves 4 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 1 lb pork tenderloin into 1-inch thick medallions and season both sides with 1 tsp sea 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, then add the pork medallions and sear for 3 minutes on each side until golden brown and cooked through; transfer to a plate and keep warm.
  3. Step 3: Reduce heat to medium, add 1 tbsp unsalted butter and 1 small minced shallot to the same skillet, sauté for 2 minutes until softened and fragrant.
  4. Step 4: Stir in 1 tsp fresh thyme leaves and cook for 30 seconds, then add 2 tbsp Dijon mustard, 1/4 cup chicken broth, and 1/2 cup heavy cream.
  5. Step 5: Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
  6. Step 6: Return the pork medallions to the skillet and spoon the sauce over them to warm through for 1 minute before serving.

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