Pork tenderloin is one of my favorite cuts, if not my favorite. It not only cooks fast, it is deliciously soft and can be made very flavorful, with the right attention and additions.
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 E-commerce company, the holidays are just crazy. Little sleep and too much work for a normal working day. 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.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pork tenderloin – also the trimmings are being used.
- Olive oil
- Garlic
- Dijon mustard – there are many flavored Dijon mustards available. I tried a basil flavored one which is a really nice combination, as it soften the sharpness of the mustard a little bit.
- Butter
- Basil
How to Make Pork Tenderloin Medallions with Mustard Sauce
- Step 1 – Trim thin ends of tenderloins, as well as fatty slivers. Cut trimmings into small pieces and please don’t throw them away.
- Step 2 – Season tenderloin with salt and pepper.
- Step 3 – Heat olive oil in a skillet over high heat. Add pork tenderloin and the trimmings and brown on all sides.
- Step 4 – Remove tenderloin from skillet, but leave the trimmings in the skillet. Cut the tenderloin in 1-inch thick medallions and season these with salt.
- Step 5 – Lower heat under skillet just a little bit, and return medallions into skillet together with the finely chopped garlic.
- Step 6 – Cook medallions until they are brown on each side, approx. 1-2 minutes per side. Try not to overcook the tenderloin because it will become dry and that’s is just a waste of a good piece of meat.
- Step 7 – Take medallions and trimmings out of the skillet and add the butter and mustard and stir until a homogeneous sauce. Don’t cook the sauce, just warm it.
- Step 8 – Place the medallions back into the skillet and warm them.
Divide medallion over 2 plates and pour the sauce over the meat and sprinkle with basil.
I served the Pork Tenderloin Medallions with Mustard Sauce with a simple salad of Boston lettuce with mozzarella and mushrooms.
Pork Tenderloin Medallions with Mustard Sauce
Pin Recipe FacebookIngredients
- 1 pound pork tenderloin
- salt and pepper
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons mustard
Instructions
- 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. (NOTE 1)
- Place the medallions back into the skillet and warm them.
- Divide medallion over 2 plates and pour the sauce over the meat and sprinkle with chopped basil.
Notes
- There are many flavored Dijon mustards available. I tried a basil flavored one which is a really nice combination, as it soften the sharpness of the mustard a little bit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.