|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||49%|
|Saturated Fat 21g||106%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||8%|
|Total Sugars 5g|
|Vitamin C 4mg||22%|
|*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.|
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.
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
Gather the ingredients.
Trim the pork of excess fat and remove the silver skin. Cut into 3/4-inch slices and set aside.
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.
Remove the mushrooms to a plate and set aside. Add the remaining tablespoon of butter to the skillet along with the olive oil.
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.
Add the wine to the skillet. Stir in the cream and mustard; bring to a boil and cook, stirring, for about 2 minutes.
Add the mushrooms to the cream mixture and cook for 1 minute longer.
Arrange the pork medallions on a serving platter and spoon the mushroom sauce over all. Sprinkle with rosemary leaves, if desired.
- 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.