Pork tenderloin is one of my favorite cuts if not my favorite among pork meat. It not only cooks fast, it is deliciously soft and can be made very flavorful, with the right attention and additions. I have chosen this particular recipe Pork Tenderloin Medallions with Basil Mustard Sauce as you only need to add some butter and mustard and you’ll end up with very soft meat, full of flavor, and moist.
I made this dish on Christmas Day as it doesn’t take a lot of time to prepare. Time is something I don’t have around Christmas. It didn’t use to be like this, but since I have my own company, selling gourmet and specialty food, the holidays are just crazy; little sleep and too much work for a normal working day, so up early, and late to bed and then you can’t sleep because you’re still working and preparing and organizing, so everybody gets what he/she ordered. That is just the way it is and I don’t want that to change – in all honesty, I want it to become even busier.
Now I am spending all my time in making sure that the Christmas of our customers is not going to be a disappointment because of us; we need to deliver what they ordered in top condition and delivered on time (as much as I can influence that at least). When I had a corporate job, Christmas was usually time off, time to prepare an elaborate Christmas dinner. I was trying to out-do myself every year and had so much fun doing it. Since I moved to the US, a little over 8 years ago, there is no time around Christmas and the funny thing is, it never really hit me until this year. Maybe because this year I started this blog and received feeds from so many of fellow bloggers and I realized that I am missing out – majorly – missing out.
Years ago, I was thinking, prepping, and researching for weeks if not months, and always found something challenging. I loved making game (dear, hare or rabbit, pheasant), or veal, salmon or whatever came to mind; I used to make special appetizers and desserts. It has been a while since I did that, but the bug is back and next year, I will just have to find somebody else to help us out, so I can do my Christmas cooking.
Back to the Pork Tenderloin Medallions with Basil Mustard Sauce. This recipe is simple; just a few ingredients and you’ll have a lovely soft and flavorful meat dish that you can serve your guests any time. What you need to do is to cook the meat on high heat, so it browns on all sided. Cut it in 1-inch thick slices and cook it again, a few minutes each side. Don’t overcook the tenderloin because it will become dry and that’s is just a waste of a good piece of meat. Add butter and mustard and return the meat to the pan. The Basil Mustard will add just a little bit of extra flavor than the normal Dijon mustard and it softens the sharpness of the mustard just enough to create a creamy sauce.
I served the Pork Tenderloin Medallions with Basil Mustard Sauce with a simple salad of Boston lettuce with mozzarella and mushrooms.
Pork Tenderloin Medallions with Basil Mustard Sauce
- 1 pound pork tenderloin
- salt and pepper
- 1 tablespoon olive oil
- 1 clove garlic finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons basil mustard
- Trim thin ends of tenderloins, as well as fatty slivers. Cut trimmings into small pieces and keep them.
- Season tenderloin with salt and pepper.
- Heat olive oil in a skillet over high heat. Add meat and trimmings and brown on all sides.
- Remove tenderloin from skillet (leave the trimmings) and cut tenderloin in 1-inch thick medallions and season these with salt.
- Lower heat under skillet just a little bit, and return medallions into skillet together with the finely chopped garlic.
- Cook medallions until they are brown on each side, approx. 2 minutes per side.
- Take medallions and trimmings out of the skillet and add the butter and mustard and stir until a homogeneous sauce.
- Place the medallions back into the skillet and warm them.
- Divide medallion over 2 plates and pour the sauce over the meat.