Sautéed Pork Medallions with Caramelized Onions and Mustard Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender pork medallions seared to golden perfection, topped with sweet caramelized onions and a tangy mustard cream sauce. This german-inspired summer cookout ready in about 40 minutes pairs olive oil, large, thinly sliced yellow onion, unsalted butter 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.

Ingredients

• 1 lb, sliced into 1-inch medallions pork tenderloin
• 2 tbsp olive oil
• 1 large, thinly sliced yellow onion
• 2 tbsp unsalted butter
• 2 tbsp Dijon mustard
• 1/2 cup heavy cream
• 1, minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb pork tenderloin medallions with 1 tsp salt and 1/2 tsp black pepper, then sear the medallions for 3 minutes per side until golden brown and cooked through. Remove and keep warm.
2. Step 2: In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter and 1 large thinly sliced yellow onion. Cook slowly, stirring frequently for 12 minutes until the onions are deeply caramelized and fragrant.
3. Step 3: Add 1 minced garlic clove and cook for 30 seconds until fragrant. Stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream, simmering gently for 3-4 minutes until the sauce thickens and coats the back of a spoon.
4. Step 4: Return the pork medallions to the skillet, spoon the mustard sauce and onions over them, and cook for 1 minute to warm through. Garnish with 1 tbsp chopped fresh parsley before serving.