Sautéed Pork Tenderloin Medallions with Dijon-Mustard Pan Sauce

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Juicy pork tenderloin medallions pan-seared and finished with a tangy Dijon mustard cream sauce that elevates every bite. This French-inspired pork recipe, ready in about 25 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 400 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.

Ingredients

• 1 lb trimmed, sliced into 1-inch medallions pork tenderloin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 small, finely diced shallots
• 1 minced garlic clove
• 1/3 cup dry white wine
• 2 tbsp Dijon mustard
• 1/4 cup heavy cream
• 1 tsp fresh thyme leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Season 1 lb pork tenderloin medallions on 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 hot but not smoking, about 2 minutes.
3. Step 3: Add pork medallions in a single layer and cook for 3-4 minutes per side until golden brown and cooked through; transfer to a plate and tent with foil.
4. Step 4: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet, stirring until melted.
5. Step 5: Add 2 finely diced shallots and 1 minced garlic clove, sautéing for 2 minutes until softened and fragrant.
6. Step 6: Pour in 1/3 cup dry white wine to deglaze the pan, scraping up browned bits; simmer until reduced by half, about 3 minutes.
7. Step 7: Stir in 2 tbsp Dijon mustard and 1/4 cup heavy cream, cooking for 2 minutes until the sauce thickens and coats the back of a spoon.
8. Step 8: Return pork to the pan, spoon sauce over, and sprinkle with 1 tsp fresh thyme leaves before serving.