Have a pork tenderloin and don't know what to do with it? I've got your answer with my simple Pork Tenderloin Medallions recipe... it comes out so tender, delicious and downright tasty that everyone will love it.
Want more pork recipes for dinner? Try my Bacon Wrapped Pork Tenderloin recipe, my Easy Smothered Pork Chops recipe, my Roasted Pork Tenderloin recipe or for a bit of a change of pace my Southwestern Style Pork Kabobs.
This recipe is: Low Carb, Keto-Friendly and Gluten Free.
Table of Contents
Reasons to Love my Pork Tenderloin Medallions Recipe:
- This dish is ready and on the table in under 30 minutes, making it perfect for a weeknight dinner.
- It is so rich and flavorful that nobody will ever believe that is is low carb and keto.
- The mustard cream sauce is just amazing, adding the perfect balance of flavor to the tender pork medallions.
- A one-pan meal makes these pork tenderloin medallions super flavorful and easy to clean up.
- Easy to customize with fresh herbs, spice or other aromatics.
Is this Pan Seared Pork Tenderloin Medallions Recipe Low Carb?
Ingredients for Easy Pork Tenderloin Medallions Recipe:
- Pork tenderloin, trimmed and sliced into 1-inch thick medallions.
- Salt and pepper to season the tenderloin medallions.
- Clarified butter or Ghee to pan sear the pork tenderloin.
- Fresh garlic
- Chicken broth to deglaze the pan.
- Heavy cream to thicken the sauce.
- Whole-grain mustard to add texture and tanginess.
- Balsamic vinegar to raise the acidity and brighten the dish.
Ingredient Substitution Ideas:
- Pork tenderloin: this recipe works great with sliced chicken breasts too. Just be sure that the chicken is cooked all the way through.
- Ghee: I would substitute avocado oil for the ghee. The smoke point needs to be high and I really like this product.
- Chicken broth: you can really use any stock or broth that you have on hand. In a pinch, you can use a bouillon cube in water or if you're in a pantry crisis, just use water.
- Heavy cream: I've used sour cream before in this recipe and it works great. If you use sour cream, omit the balsamic vinegar.
- Whole grain mustard: we really want the texture of the whole grains in the sauce. You can find Ancient Mustard that I just love for this recipe... it is so good with bratwurst and cabbage too!
Equipment Needed for X Recipe:
PLEASE NOTE: the links above are for kitchen items that I either use daily or are a great substitute.
How to make my Pork Medallions in Mustard Sauce Recipe
Check out the step-by-step photos below to guide you through the process at home. If you're looking for the full printable recipe and ingredient list, you'll find them in the recipe card at the bottom of this post.
Step 1: Season the pork medallions with salt and pepper, then place them in a hot pan with oil.
Step 2: Sear the pork medallions until golden brown on one side, then flip to cook the other side.
Step 3: Remove the seared medallions from the pan and set them aside on a plate.
Step 4: Sauté minced garlic in the pan, stirring to release its aroma. Pour in chicken broth and let it simmer, deglazing the pan.
Step 5: Add heavy cream to the pan. Stir to combine.
Step 6: Mix in whole-grain mustard and whisk until the sauce thickens.
Step 7: Simmer the sauce until it reaches a creamy, velvety consistency. You know the sauce is ready when a line forms when the spatula runs across the bottom of the pan.
Step 8: Stir in balsamic vinegar for added depth of flavor. Remember, if you are using sour cream to OMIT the balsamic vinegar.
Step 9: Return the pork medallions to the pan, coating them in the sauce before serving.
💡 Scott's Pro Tips:
- Pork Tenderloin Preparation: getting the meat ready to cook is really important for this recipe. Here are some quick tips:
- Trim the tenderloin: remove any visible fat and silverskin. If you don't take off the silverskin, expect to chew for a while.
- Room temperature pork: First, slice the pork and then bring the tenderloin to room temperature before cooking. This will ensure juicy and evenly cooked tenderloin.
- Cooking the Pork Tenderloin Medallions: here are two quick tips to make sure that the medallions turn out flavorful and juicy:
- Dry the meat: patting the meat dry with paper towels before searing helps to get a great caramelization on the meat. Caramelization equates to flavor!
- Hot pan: ensure that the pan is nice and hot before adding the pork. A pan that is too cool will never brown the meat.
- Avoid overcrowding: too many pork tenderloin medallions in the pan will lead to steaming rather than browning the meat. Cook in batches if necessary.
📋 Pork Tenderloin Medallions Recipe Variations:
- Spicy Pork Tenderloin Medallions: this is one of my favorite variations. When the pork has been removed from the pan and you're about to start the sauce, add in ½ teaspoon of dried red chili flakes with the cream. Add more if you love spice. The heat adds a really nice quality to this dinnertime favorite.
- Brightened with Fresh Herbs: You can add a number of different fresh herbs to these pan seared pork medallions. You can either add the herbs once the dish is cooked, or add them in with the cream. Choose from fresh parsley, cilantro, chives, green onions, tarragon or even some fresh dill. The brightness adds a really nice contrast to the creamy sauce.
- Mushroom Madness: My family loves when I add some sauteed mushrooms or sauteed mushrooms with garlic to the cream sauce. The mushrooms are a perfect flavor pairing with the pork tenderloin medallions and the creamy mustard sauce. Not only does it taste incredible, but really makes this an incredibly satisfying meal too.
Storing my Pork Tenderloin Medallions Recipe:
To store: Once the pork medallions have cooled to room temperature, toss them into an airtight container and store in the fridge for up to a week.
To reheat: reheating the pork tenderloin medallions is simple with a non-stick pan that is covered with a lid. Add in the leftovers and place on the stovetop over medium heat. Cover and cook until warmed through.
If you want to microwave, you can in a microwave safe container and medium heat until warmed through.
To freeze: These tenderloin medallions freeze really well. Add them to a freezer safe container and freeze for up to six to nine months.
When you're ready to use, the best way is to thaw the pork medallions overnight in the fridge. This is due to the creamy mustard sauce. Once thawed, follow the reheating instructions above.
What to Serve with my Pork Tenderloin Medallions Recipe:
This recipe just LOVES to be paired with green veggies. Try any of these recipes to make a weeknight masterpiece, that tastes like you spent all day in the kitchen but are actually ready in no-time-flat.
Final Thoughts:
FAQs
Absolutely. The pork medallion is cut from the pork tenderloin (otherwise known as the pork filet mignon). Typically, pork medallions are between ¾ and 1" and can be either pan seared, grilled, roasted or baked.
Typically, a pork tenderloin medallion is cut from the pork tenderloin (or the pork filet mignon) and is between ¾ to 1" in thickness. This thickness allows for nice searing without overcooking the meat.
When a pork tenderloin medallion is either pan seared, roasted or grilled it will have a nice golden brown crust on the exterior. The interior will have a gradient color from a pale tan on the outside to a rosy pink on the inside. The texture will be springy to the touch. Overcooked pork tenderloin will be pale tan all the way through with a tight texture. Undercooked pork tenderloin medallions will be a darker pink color with a soft texture.
Easy Pork Tenderloin Medallions
Ingredients
- 1 ½ pounds pork tenderloin sliced into 1-inch thick medallions
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 2 tablespoons clarified butter or ghee
- 1 garlic clove minced
- ½ cup chicken broth
- ½ cup heavy cream
- 2 ½ tablespoons whole-grain mustard
- ¼ teaspoon balsamic vinegar
Instructions
- Pat the pork medallions dry with paper towels and season both sides with ½ teaspoon of salt and ¼ teaspoon of pepper.
- Heat the clarified butter or ghee in a large skillet over medium-high heat. Once hot, add the pork medallions in a single layer. Cook for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature of 145°F/63°C). Remove the medallions from the skillet and set aside, tented with foil to keep warm.
- Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds, until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to deglaze.
- Stir in the heavy cream, balsamic vinegar and whole-grain mustard. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Season with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
- Return the pork medallions to the skillet and spoon the mustard cream sauce over them. Cook for 1-2 minutes, just to warm through and coat the pork in the sauce.
- Transfer the medallions to a serving plate and drizzle with the sauce. Enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
6 Responses
Thank the lord for chefs such as you who do not use AI generated recipes. Your easy pork tenderloin medallions in mustard cream sauce hit on all cylinders: ease of preparation, fabulous taste, elegant presentation, and super low carb count. My husband and I thoroughly enjoyed this dish with a side of roasted, garlic and parmesan green beans. Thank you so much!
Hi Carole:
Thanks so much- your side dish for green beans sounds amazing… would you share the recipe with me? I would love to give it a try. And I appreciate the comment about AI recipes. I think that they have their place, just like everything, but in a landscape where ingredients are getting more expensive, it’s nice to know that someone with tastebuds has at least tried the recipe to see if it even works!
Glad you liked the medallions- one of my favorite pork recipes.
Take care and have a great day in the kitchen-
Scott
Hello, Scott,
Thanks for your quick reply. The Garlicky Green Beans recipe came from the Good Housekeeping Keto Diet for Beginners magazine published in 2019.
I prepare this recipe often and it works either in the oven, as suggested, or in a skillet when I'm in a hurry. I've made a few changes just to suit my taste preferences. I hope you enjoy them as much as we do.
1 lb green beans
1 TBS extra virgin olive oil
1 TBS butter
2 tsp (or more) smashed fresh garlic
Kosher salt to taste
Freshly ground black pepper to taste
1/4 cup or more freshly shredded parmesan cheese
Preheat oven to 425. Line baking sheet with parchment paper.
In a large bowl, toss together green beans, olive oil and garlic.
Season to taste with salt and pepper.
Spread beans on baking sheet and roast until tender and lightly browned, stirring once, for about 10 minutes.
Serve topped with parmesan.
OR
Sauté beans and seasonings in a skillet over hight heat until slightly blackened, then add the Parmesan.
Serves 4 or more
Per Serving: Calories: 104; Fat: 9 g; Protein: 4 g; Carbs: 2 g (although that sounds low to me) Fiber: 1 g; Net Carbs: 1 g
Hi Carole:
wow- thanks for the recipe! I'm actually headed to the grocery now and am going to make this tonight for my family. Truly appreciated... and I might give it my own spin too!
Excellent-
Thanks again!
Scott
Hi Carole:
Made this for my family... and they loved it! Amazing side dish that's going into the rotation... and might get a bit of an update and show up on the blog too! Just delicious. Thanks again for sharing!!
Scott
I just made this recipe again last night for my family. I added some dried morel mushrooms and some fresh thyme... the recipe went from really good to incredible. Yum.