Juicy pork medallions served with a rich and tangy mustard cream sauce. A cozy dinner perfect for weeknights – ready in 20 minutes. It’s a simple family meal, but it feels a little special. Savory, comforting and full of flavour.
nicky’s memo
Pork tenderloin is a great cut for an easy dinner. It’s easily available in most supermarkets, especially here in the UK (known as pork fillet).
It’s about the same price as a pork chop (sometimes a little cheaper), and it doesn’t have all the unnecessary fat. Plus, it feels a bit fancy, so I think it’s the kind of meal you’d make at home when you want something a little bistro-style.
Why this is great:
Cooks quickly and bakes to perfection with a beautiful, flavorful crust. If handled properly, it will stay nice and tender (you want to cook it until cooked through, not overcooked; finishing the pork in the sauce (as in this recipe) also helps prevent it from overcooking). It pairs perfectly with creamy, mustard-like flavors, creating a perfect balance of richness, sharpness, and depth of flavor.
📋 Pork tenderloin cream sauce ingredients
***Full recipe with detailed measurements is provided in the recipe card below***
pork tenderloin
Pork tenderloin is often labeled as pork fillet in UK supermarkets (also in Australia and New Zealand). In the United States and Canada, it is known as pork tenderloin. Pork loins are large and require different cooking times, so be sure to buy long, lean, lean cuts.
🧑🍳 Shortened recipe
***Full recipe with detailed instructions is in the recipe card below***
Season the pork and fry in a frying pan for 2 minutes on each side. Add the garlic, then the wine to deglaze the pan. Add the stock, simmer for 3 minutes, then add the mustard, cream and Worcestershire sauce. Boil for 2-3 minutes and enjoy.
recipe tips
Slice the pork into medallions. This ensures that the pork cooks at the same rate, so you don’t end up with some perfectly juicy parts and some slightly overcooked parts. This will give the pork a nice golden color. A touch of caramelization adds rich flavor to the creamy Dijon sauce.
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🍽️What to serve it with?
I love it with creamy, buttery mashed potatoes and green vegetables, but it goes well with any type of potato or most vegetables.
leftovers guide
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Gently reheat in a saucepan over low heat (do not boil) until heated through. If the sauce thickens in the refrigerator, add water, stock, or cream to loosen it. Freezing is not ideal as cream-based sauces can separate when thawed, making the pork a bit more difficult to reheat.
Place the pork medallions on the board. Mix salt, pepper, oregano, and paprika and sprinkle the spice mix on both sides of the pork medallions.
600 g (1.3 lb) pork tenderloin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon paprika
Heat the oil in a large pot over high heat.
1 and 1/2 tablespoons oil
Place the pork medallions in the pan and sear until golden brown, about 2 minutes on each side.
Reduce the heat to medium and add the garlic to the pot. Stir for 30 seconds, then add the wine and stir to deglaze the pan.
2 cloves of garlic, 120ml (1/2 cup) white wine
Simmer for 2 minutes until the wine has reduced slightly, then add the chicken stock to the pot. Simmer for 3 minutes.
120ml (1/2 cup) chicken stock
Add the mustard and mix well, then add the cream and Worcestershire sauce and mix.
1 tablespoon Dijon mustard, 120 ml (1/2 cup) double cream (heavy cream), 1/4 teaspoon Worcestershire sauce
Once boiling, simmer gently for another 2-3 minutes until the sauce thickens slightly.
Turn off the heat and serve with pork. I like to eat it with buttery mashed potatoes, green vegetables like green beans or broccoli, and a sprinkle of chopped parsley and black pepper.
Mashed potatoes with lots of butter, 2 tablespoons chopped fresh parsley, freshly ground black pepper, steamed vegetables
Storing and reheating leftovers:
This meal is best eaten right away, but leftovers can be left to cool immediately. Reheat in a covered skillet over low-medium heat, or in a covered baking dish in the oven at 200°C/400°F for about 15-20 minutes, until piping hot all over. You may need to add a little more stock or a little more cream to loosen up the sauce.
Ingredient replacement:
For a milder sauce, try whole grain mustard instead of Dijon. Use a heaping tablespoon rather than a regular tablespoon (otherwise the mustard will lose its flavor). For a lighter sauce, try using crème fraîche instead of double (heavy) cream.
How to scale this recipe up and down:
You can double this to feed a large number of people. You need to fry the pork medallions in two batches and whisk the sauce for a few more minutes to thicken it.
You can also halve the recipe to make 2 servings (or 1 serving if you’re hungry). Just halve all the ingredients and cook the same way and for the same cooking time (the sauce may take a minute or two to thicken).
Nutritional information is approximate per serving and does not include the recommended serving size of mashed potatoes and green beans (this recipe serves 4).
calorie: 348kcal | carbohydrates: 3g | protein: 33g | fat: 20g | Saturated fat: 8g | Polyunsaturated fats: 3g | Monounsaturated fats: 7g | Trans fat: 0.1g | cholesterol: 132mg | sodium: 666mg | fiber: 1g | sugar: 2g
Nutritional information is automatically calculated and should only be used as a rough guide.
🍲 More great pork recipes
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(Tag Translate) Creamy Mustard Sauce
