Pork Tenderloin Medallions in a Creamy Mustard Sauce

Name: Pork Tenderloin Medallions in a Creamy Mustard Sauce
Yield: 1 serving
Ingredients: 2 pork tenderloins; 2 teaspoon salt; 2 teaspoon pepper; ½ cup butter, approximately; 1 large onion, minced; ¾ cup dry white wine; 2 teaspoon sage, dried or thyme, dried, more or less to taste; 2 cups heavy cream (35%); 2-3 tblsp coarse grained mustard, more or less to taste; 2 teaspoon honey, optional, more or less to taste

User Reviews

5.0

6 reviews

Excellent

Course
Main Course
Cuisine
American

Pork Tenderloin Medallions in a Creamy Mustard Sauce

Brayden Rivera

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Pork Tenderloin Medallions in a Creamy Mustard Sauce is so easy and totally delicious! The gravy is amazing served on the medallions and rice or potatoes!

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Ingredients

2 pork tenderloins
2 teaspoon salt
2 teaspoon pepper
½ cup butter, approximately
1 large onion, minced
¾ cup dry white wine
2 teaspoon sage, dried or thyme, dried, more or less to taste
2 cups heavy cream (35%)
2-3 tblsp coarse grained mustard, more or less to taste
2 teaspoon honey, optional, more or less to taste

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Instructions

Preheat oven to 250 degrees. Prepare a rimmed baking sheet with tinfoil and set aside. Wash and trim pork tenderloins. Pat dry with paper towel and cut into 1 inch thick slices. Tenderize or pound pork slices between 2 sheets of plastic wrap (or not, I usually don't bother) with a meat mallet until slices are between ¼ and ½ inch thick. Sprinkle each slice with salt and pepper.
In a large skillet melt 2-3 tablespoons of butter over medium high heat. Add pork slices and cook for between 3 and 4 minutes a side, until browned. Melt more butter in skillet if necessary to cook all of the pork tenderloin slices. Place pork slices on your prepared sheet and in to your oven to keep warm.
Once tenderloin is cooked melt another 2 tablespoons of butter in skillet. Add onions and cook stirring constantly for about 2 minutes. Add wine, sage or thyme and stir, scraping bits from the bottom of the skillet with a wooden spoon. Simmer and reduce by about half. This is when I mash and prepare potatoes, rice and whatever sides dishes I am serving.
Add cream and continue to simmer for 5 minutes or until sauce thickens. Stir in mustard. Taste sauce and decide if you want to add more sage or thyme or mustard and if you are going to use honey. Stir and serve immediately over warm pork with rice or potatoes, we love the sauce served on both. Enjoy!