Pork Tenderloin Medallions in Lemon-Mustard Sauce

Name: Pork Tenderloin Medallions in Lemon-Mustard Sauce
Prep time: 15 min
Total time: 40 min
Yield: 4 - 6 Servings
Ingredients: 2 (12-14 ounce) pork tenderloins; u00a0--For the rub; 2 tablespoons Dijon mustard; 1 teaspoon black pepper; 2 teaspoons brown sugar; 2 teaspoons kosher salt; 1 teaspoon olive oil; u00a0--For the sauce; 3 tablespoons unsalted butter; u00bc cup shallots, finely chopped; 1 cup low-sodium chicken broth; 1 teaspoon Dijon mustard; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon corn starch; 2 teaspoons fresh parsley, minced; kosher salt

By Leslie Blythe Pork, Sauce Searing

October 3, 2023

Pork Tenderloin Medallions in Lemon-Mustard Sauce is delicious and easy to make and is a perfect for a weeknight meal. The pork is tender and juicy, and the sauce is light and flavorful. It’s also relatively healthy, as it is low in fat and calories. The sauce would work on chicken as well.

Prep: 15 mins
Cook: 25 mins
Yields: 4 - 6 Servings

Ingredients

2 (12-14 ounce) pork tenderloins

--For the rub

2 tablespoons Dijon mustard

1 teaspoon black pepper

2 teaspoons brown sugar

2 teaspoons kosher salt

1 teaspoon olive oil

--For the sauce

3 tablespoons unsalted butter

¼ cup shallots, finely chopped

1 cup low-sodium chicken broth

1 teaspoon Dijon mustard

2 tablespoons freshly squeezed lemon juice

1 tablespoon corn starch

2 teaspoons fresh parsley, minced

kosher salt

Directions

1Slice each tenderloin into rounds. Pound the medallions with a meat mallet to about 1-inch thickness. In a small bowl, mix together the rub ingredients. Coat the medallions with the rub. Allow to sit for a couple of hours to deepen the flavor, if desired. Let sit uncovered at room temperature. Heat a skillet to medium-high heat, then add olive. Add half the pork medallions in a single layer and cook for approximately 3 minutes per side. Pork is cooked through when an instant read thermometer registers 145˚ F. Transfer pork to a plate, tent with foil and repeat with remaining pork.

2To make the sauce, melt the butter in a skillet over medium heat. Add the shallots and cook until soft and beginning to color, about 5 minutes. Stir in the chicken broth and mustard, and continue cooking until reduced by about one half. Stir the lemon juice with the corn starch and stir it into the pan, then add the parsley and salt to taste. Keep the sauce warm over low heat.

4To serve, place medallions on plates and top with a couple of spoonfuls of the sauce.

Recipe adapted from Made by Melissa.

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