Ingredients:
1 lb pork tenderloin, sliced into 1-inch medallions
2 tbsp olive oil
Salt and pepper to taste
1/2 cup Dijon mustard
1/2 cup heavy cream
1/4 cup chicken broth
1 tbsp whole grain mustard (optional, for extra texture)
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
2 cloves garlic, minced
1 tbsp butter
1 tbsp all-purpose flour (for thickening, optional)
Directions:
Prepare the Pork:
Season pork medallions with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add pork medallions and cook for 3-4 minutes per side, or until browned and cooked through (internal temperature should reach 145°F or 63°C). Remove from skillet and keep warm.
Make the Sauce:
In the same skillet, add minced garlic and cook for 1 minute until fragrant.
Stir in Dijon mustard, heavy cream, chicken broth, and whole grain mustard (if using). Bring to a simmer.
If you prefer a thicker sauce, mix 1 tbsp of butter with 1 tbsp of flour to create a paste, then stir into the sauce.
Cook until the sauce thickens slightly, about 3-5 minutes. Stir in fresh thyme and season with salt and pepper to taste.
Combine and Serve:
Return the cooked pork medallions to the skillet, spooning sauce over them to coat.
Simmer for an additional 2-3 minutes to heat through and allow flavors to meld.
Serve these tender pork medallions with the mustard cream sauce over mashed potatoes, rice, or a bed of sautéed greens for a complete and satisfying meal.
