Pork Tenderloin Medallions With Dijon Mushroom Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/2/21
Pork Tenderloin Medallions With Dijon Mushroom Sauce

The Spruce / Qi Ai
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
517 Calories
39g Fat
9g Carbs
33g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 517
% Daily Value*
Total Fat 39g 49%
Saturated Fat 21g 106%
Cholesterol 173mg 58%
Sodium 421mg 18%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 33g
Vitamin C 4mg 22%
Calcium 66mg 5%
Iron 3mg 15%
Potassium 826mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this easy recipe, pork tenderloin medallions are pan-fried and topped with a rich mustard sauce. Sauteed shallots and mushrooms offer wonderful texture to the creamy sauce made of white wine, heavy cream, and Dijon mustard. Once draped over pork medallions that have been browned in butter and oil, this dish feels special enough to serve at a small dinner party but is also simple enough for the family meal.

The recipe calls for the pork tenderloin to be sliced about 3/4 inch thick but you can also press or gently pound the meat to make the medallions thinner for quicker cooking. Almost any variety of edible mushrooms can be used; feel free to select a more interesting type, such as oyster or chanterelle, if you are cooking this dish for a special occasion.

Ingredients

  • 2 pork tenderloins (about 1 to 1 1/2 pounds total)

  • 3 tablespoons unsalted butter, divided

  • 1 medium shallot, finely chopped

  • 8 ounces mushrooms, sliced

  • 1 tablespoon olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons white wine

  • 1 cup heavy cream

  • 2 tablespoons Dijon mustard

  • 1 to 2 tablespoons fresh rosemary, optional

Steps to Make It

  1. Gather the ingredients.

    Pork Tenderloin Medallions With Dijon Mushroom Sauce ingredients

    The Spruce / Qi Ai

  2. Trim the pork of excess fat and remove the silver skin. Cut into 3/4-inch slices and set aside.

    pork pieces on a plate

    The Spruce / Qi Ai

  3. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the shallot and mushrooms and cook, stirring, until the mushrooms are tender.

    mushrooms cooking in a pan

    The Spruce / Qi Ai

  4. Remove the mushrooms to a plate and set aside. Add the remaining tablespoon of butter to the skillet along with the olive oil.

    oil and butter in a pan

    The Spruce / Qi Ai

  5. Cook the pork medallions for about 10 minutes, or until fully cooked, turning halfway through to brown both sides. Sprinkle with salt and pepper and remove to a warm plate to keep warm.

    pork cooking in a pan

    The Spruce / Qi Ai

  6. Add the wine to the skillet. Stir in the cream and mustard; bring to a boil and cook, stirring, for about 2 minutes.

    gravy cooking in a pan

    The Spruce / Qi Ai

  7. Add the mushrooms to the cream mixture and cook for 1 minute longer.

    gravy with mushrooms in a pan

    The Spruce / Qi Ai

  8. Arrange the pork medallions on a serving platter and spoon the mushroom sauce over all. Sprinkle with rosemary leaves, if desired.

    Pork Tenderloin Medallions With Dijon Mushroom Sauce on a platter

    The Spruce / Qi Ai

  9. Enjoy.

Recipe Variations

  • Instead of white wine, use apple juice, chicken broth, or vegetable stock.
  • Any good-quality gourmet mustard works as a substitute for the Dijon mustard; just keep in mind that a grainy variety will change the texture of the sauce.
  • Swap the rosemary for tarragon, which is a perfect match for a creamy mustard sauce.