Pan-Seared Pork Tenderloin in Mustard-Cream Sauce was definitely the right combination. Juicy medallions smothered in a rich and creamy dijon mustard sauce that needs one skillet, a few pantry staples and 15 minutes.
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I only recently started experimenting with recipes – maybe about a year or so ago, and pork tenderloin is the second meat option I’m now always stocked up on (the first being chicken breast). Using it in this Pan-Seared Pork Tenderloin in Mustard-Cream Sauce was certainly the right choice.
Before that, I was in college and don’t we all know what a typical undergrad eats? There was tons of pizza, Chinese takeout and of course Subway.
If I ever did make anything myself, it was chicken in some or the other packaged curry paste to which all I had to do was add water and the meat. I did get on Keto during my senior year, which forced me to cook more often because finding Keto-compliant meals outside is quite a struggle.
But even at that point, I never really tried cooking other meats. It was always just chicken – frying bacon doesn’t count. Why? Because I knew what it looked and felt like when I broke a piece while cooking to check whether or not it was done. And comfort zone.
Fast-forward to a year and half later, when I started to really get into cooking and looking up recipes online, there were so many to do with other meats, so I took the plunge! With just the easy recipes of course, because ain’t nobody trying to get Salmonella here.
I think pork tenderloin was one of the first meats I took a stab at, because its quire lean, just like the chicken breast I was used to. It also looks a lot less intimidating than those chops and steaks and what not. And they look pretty when cut into medallions too. So when I saw a mustard-cream sauce recipe online somewhere, pork tenderloin is what I went for as the protein source.
Pair this dish with a side of rice or grilled veggies and you’re going to have to try hard to not lick that sauce off the plate! An easy yet deliciously rewarding recipe for a quick dinner after a tiring day of work.
Pan-Seared Pork Tenderloin in Mustard-Cream Sauce
Ingredients
- 4 oz Pork Tenderloin, 112g
- ⅛ tsp Salt
- ⅛ tsp Black Pepper
- 1 tsp Olive Oil
Mustard-Cream Sauce:
- ¼ tsp Olive Oil
- 2 Tbsp Onions, Chopped (20g)
- ½ tsp Garlic, Minced
- ¾ cup Low Sodium Chicken Broth
- 2 tsp Dijon Mustard
- 1½ tsp Parsley, Chopped
- ⅛ tsp Dried Sage
- 2 Tbsp Heavy Cream
Instructions
- Cut pork crosswise into ½ inch medallions (about 5) and season both sides with salt and pepper.
- Heat 1 tsp oil in a skillet on medium-low, add pork, and cook each side for about 3 minutes. Transfer to a plate and cover to keep warm.
- Pour ¼ tsp oil on skillet, add onion and garlic and fry for about a minute until translucent.
- Add broth, mustard, parsley (reserve some for garnish) and sage, and cook for about 5 minutes, stirring continuously, until slightly thickened.
- Remove from heat, pour in cream, and stir.
- Add pork, garnish with some more parsley and enjoy with a side of rice or cauliflower rice!
Notes
- Fridge: 4 days in an airtight container.
- Servings: 5 medallions | Serving size: 5
- Calories: 309kcal
- Fat: 20.2g | Saturated fat: 9.3g
- Carbohydrates: 5.3g | Fiber: 0.4g | Sugar: 0.9g
- Protein: 25.8g
