Easy Pork Tenderloin Medallions

A plated serving of pork tenderloin medallions covered in mustard sauce, with a blurred background featuring a red checkered napkin.

5 from 3 votes

Juicy, pan-seared pork medallions smothered in a rich mustard cream sauce—simple, satisfying, and packed with flavor. This one-skillet wonder comes together in under 30 minutes, making it perfect for busy nights but fancy enough to serve guests. Plus, it’s naturally low-carb and keto-friendly, so you get a hearty, protein-packed meal without the extra fuss.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Keyword: pan seared pork tenderloin, pork filet mignon recipe, pork medallions, Pork tenderloin medallions, pork tenderloin medallions recipe, pork with mustard sauce, tenderloin medallions

Servings: servings

Calories: 380kcal

Author: Scott Groth

Ingredients

1 1/2 pounds pork tenderloin sliced into 1-inch thick medallions
1 teaspoon kosher salt divided
1/2 teaspoon black pepper divided
2 tablespoons clarified butter or ghee
1 garlic clove minced
1/2 cup chicken broth
1/2 cup heavy cream
2 1/2 tablespoons whole-grain mustard
1/4 teaspoon balsamic vinegar

Instructions

Pat the pork medallions dry with paper towels and season both sides with 1/2 teaspoon of salt and 1/4 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 1/2 teaspoon of salt and 1/4 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

My pork tenderloin medallions in mustard cream sauce have only 1.5g net carbs per serving... and are absolutely delicious. Be sure to pair this dish with something green: think broccoli, green beans or sauteed zucchini. It brightens the dish and really rounds out all the flavors.

As always, this is a NON-AI GENERATED recipe that has been cooked in my kitchen. Please COMMENT or RATE- it helps other people find high-quality recipes that are getting lost in the sea of computer-generated, non-tested recipes. Thanks so much- a little goes a long way!

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