Juicy pork medallions with a wealthy, tangy mustard cream sauce. A comfortable, weeknight-friendly dinner – prepared in 20 minutes. This can be a easy household meal that also feels a bit bit particular. Savoury, comforting and stuffed with flavour.
Nicky’s Notes
Pork tenderloin is such an incredible reduce for a fast dinner, particularly right here within the UK the place it’s straightforward to select up from most supermarkets (often called pork fillet).
It’s across the identical worth (or generally a bit cheaper) than pork chops, and there’s no wasted fatty a part of it. Plus I believe it feels a bit bit fancy – the form of meal I make after I need one thing a bit bistro-style at house.
What makes this so good:
- It cooks rapidly and sears completely with a stunning, flavourful crust.
- It stays fantastically tender when handled proper (we need to prepare dinner till simply performed and never overcook it. Ending off the pork within the sauce (like we do on this recipe) additionally helps to guard it from overcooking).
- It really works so properly with the creamy, mustardy flavours – a stunning steadiness of richness, sharpness and savoury depth.
📋 Elements for Pork Tenderloin in Cream Sauce
***Full recipe with detailed portions within the recipe card under***
Pork Tenderloin
Pork tenderloin is commonly labelled pork fillet in UK supermarkets (additionally in Australia and New Zealand too). It’s often called pork tenderloin within the US and Canada. Simply be sure you’re shopping for the lengthy, slim, lean reduce – not pork loin, which is bigger and desires a special cooking time.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps within the recipe card under***
Season the pork and pan-fry for two minutes all sides. Add the garlic, then the wine to deglaze the pan. Add inventory, simmer 3 minutes, the add mustard, cream and Worcestershire sauce. Simmer 2-3 minutes and serve.
Recipe Suggestions
- Slice the pork into even medallions. This helps the pork prepare dinner on the identical fee, so that you don’t find yourself with some items completely juicy and others a bit overdone.
- Get golden color on the pork. That little little bit of caramelisation provides a number of flavour to the creamy Dijon sauce.
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🍽️ What to serve it with
I like to serve with creamy, buttery mashed potatoes and a few inexperienced greens, however they go properly with any sort of potato and most greens too.
Leftovers Information
- Leftovers might be saved in an hermetic container within the fridge for as much as 2 days.
- Reheat gently in a pan over a low warmth (don’t boil) till piping scorching all through. Add a splash of water, inventory or cream to loosen the sauce if it has thickened within the fridge.
- Freezing isn’t best for this one, as cream-based sauces can generally separate as soon as defrosted and the pork can be a bit more durable on reheating.
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Place the pork medallions on a board. Combine the salt, pepper, oregano and paprika and sprinkle each side of the pork medallions with the spice combine.
600 g (1.3lb) pork tenderloin fillet, ½ tsp salt, ½ tsp black pepper, ½ tsp dried oregano, ½ tsp paprika
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Warmth the oil in a big pan over a excessive warmth.
1 ½ tbsp oil
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Place the pork medallions within the pan and prepare dinner for about 2 minutes on all sides, till golden.
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Flip the warmth right down to medium and add the garlic to the pan. Stir for 30 seconds, then add the wine and stir to deglaze the pan.
2 cloves garlic, 120 ml (1/2 cup) white wine
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Enable the wine to simmer for two minutes, till barely diminished, then add the hen inventory to the pan. Simmer for 3 minutes.
120 ml (1/2 cup) hen inventory
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Stir within the mustard till properly combined in, then stir within the cream and Worcestershire sauce.
1 tbsp Dijon mustard, 120 ml (1/2 cup) double cream (heavy cream), 1/4 tsp Worcestershire sauce
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Carry to the boil, then simmer gently for an extra 2-3 minutes, till the sauce thickens barely.
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Flip off the warmth and serve the pork. I wish to serve mine with buttery mashed potatoes, inexperienced greens – equivalent to inexperienced beans and broccoli – and a sprinkling of chopped parsley and black pepper.
Buttery mashed potatoes, 2 tbsp freshly chopped parsley, freshly floor black pepper, Steamed greens
Storing and reheating leftovers:
This meal is greatest eaten immediately however you’ll be able to rapidly cool and any leftovers. Reheat in a frying pan with a lid over a low-medium warmth, or you’ll be able to reheat within the oven in a coated baking dish, at 200C/400F for about 15-20 minutes, till piping scorching all through. You’ll most likely want so as to add a splash of inventory and/or a bit extra cream to loosen the sauce.
Ingredient swaps:
- Strive wholegrain mustard as an alternative of Dijon for a milder sauce. Use a heaped reasonably than an everyday tablespoon (in any other case the mustard flavour shall be misplaced)
- Strive utilizing crème fraiche as an alternative of double (heavy) cream for a lighter sauce.
Easy methods to scale up and scale down this recipe:
This may be doubled to feed a crowd. You’ll must fry the pork medallions off in two batches, and bubble the sauce for a couple of minutes longer to thicken.
You can even halve the recipe to serve 2 (or one hungry particular person). Cook dinner in the identical method, for a similar cooking time (the sauce might take a minute or two much less to thicken), simply halving all of the substances.
Dietary data is approximate, per serving, not together with serving strategies of mashed potatoes and inexperienced beans (this recipe serves 4).
Energy: 348kcal | Carbohydrates: 3g | Protein: 33g | Fats: 20g | Saturated Fats: 8g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 7g | Trans Fats: 0.1g | Ldl cholesterol: 132mg | Sodium: 666mg | Fiber: 1g | Sugar: 2g
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
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