Looking for a quick, home cooked, weeknight meal? It does not get any simpler than Pork Medallions with Mustard Sauce. To easily round out the meal, use instant potatoes and a canned pinto beans, with biscuits. There are only 200 calories per 3 ozs of pork with 2 Tablespoons of sauce, making this a decent calorie meal. I was a bit apprehensive about this sauce, but it was so easy. Make sure to have all your ingredients measured and ready to go, the sauce will prepare and move very quickly.
I purchased one of those packaged, small Hormel tenderloins. See if you can find the ones without a marinade already on the tenderloin. I couldn’t, so I bought the peppercorn tenderloin and rinsed off most of the peppercorns, then thoroughly dried with paper towels. Then, I sliced the tenderloin.
Make sure to cook the tenderloin in a skillet without the non-stick coating. You want the tenderloin to leave the flavorful fond in the bottom of the pan, which will be the main component in your sauce.
Ingredients for Pork Medallions with Mustard Sauce
1 Tablespoon Olive Oil
(1) 1 lb. pork tenderloin, cut crosswise in no more than 8 slices
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground pepper
1 1/2 Tablespoons whole grain Dijon mustard
1 Tablespoon unsalted butter
1/2 cup unsalted chicken stock (I used broth)
1 heaping teaspoon all-purpose flour
Directions for Pork Medallions with Mustard Sauce
- Heat a large skillet (do not use a non-stick skillet) to medium-high heat. Add olive oil to the pan; swirl to coat.
- Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. I cook mine to about 140º. Remove pork from pan; keep warm. I placed mine on a platter, covered with aluminum foil and placed in my oven on the lowest setting (175º).
4. Reduce heat to medium under skillet. Add mustard and butter to the pan, stirring until butter melts.
5. Add stock and flour to pan, constantly stirring with a whisk. It is important to use a whisk so the flour will dissolve.
6. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon of pepper.
7. Bring sauce to a boil. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits.
This sauce was especially smooth and flavorful. It pairs so nice with the mashed potatoes. Using pork tenderloin made the protein extra tender and moist. This was definitely a keeper. Consider garnishing the tenderloins and sauce with fresh chives or parsley.