📝 About This Recipe
This elegant French-inspired dish transforms humble pork tenderloin into a sophisticated masterpiece perfect for both weeknight indulgence and dinner parties. The medallions are seared to a golden-brown crust, then bathed in a luxurious reduction of sharp Dijon mustard, aromatic brandy, and velvety heavy cream. It is a harmonious balance of savory, tangy, and rich flavors that truly celebrates the tenderness of the meat.
🥗 Ingredients
The Pork
- 1.5 pounds Pork Tenderloin (trimmed of silver skin and cut into 1.5-inch thick medallions)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup All-purpose Flour (for dredging)
- 2 tablespoons Unsalted Butter (divided)
- 1 tablespoon Extra Virgin Olive Oil
The Mustard Sauce
- 1 large Shallot (finely minced)
- 2 pieces Garlic Cloves (minced)
- 1/4 cup Brandy or Cognac (dry white wine can be substituted)
- 1/2 cup Chicken Stock (low sodium)
- 1/2 cup Heavy Cream (at room temperature)
- 2 tablespoons Dijon Mustard (smooth style)
- 1 tablespoon Whole Grain Mustard (for texture)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1 teaspoon Fresh Tarragon (finely chopped)
👨🍳 Instructions
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1
Prepare the pork tenderloin by removing any silver skin. Slice the meat into medallions approximately 1.5 inches thick. Use the palm of your hand to gently press them down to an even 1-inch thickness.
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2
Season both sides of the medallions generously with kosher salt and freshly cracked black pepper.
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3
Place the flour in a shallow dish. Lightly dredge each pork medallion in the flour, shaking off any excess so only a very thin coating remains.
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4
In a large heavy-bottomed skillet or stainless steel pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat until the butter foam subsides and the pan is shimmering.
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5
Add the pork medallions to the pan, ensuring they are not crowded. You may need to work in two batches. Sear for 3-4 minutes on the first side until a deep golden-brown crust forms.
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6
Flip the medallions and cook for another 3 minutes. The internal temperature should reach 145°F (63°C) for a juicy medium finish. Remove the pork to a warm plate and tent loosely with foil.
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7
Reduce the heat to medium. In the same pan, add the remaining 1 tablespoon of butter. Sauté the minced shallots for 2 minutes until translucent and soft.
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8
Add the minced garlic and chopped thyme, cooking for just 30-60 seconds until fragrant, being careful not to burn the garlic.
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9
Remove the pan from the heat source and pour in the brandy. Return to the heat and scrape the bottom of the pan with a wooden spoon to release all the flavorful browned bits (fond).
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10
Allow the brandy to simmer and reduce by half, which should take about 1-2 minutes.
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11
Whisk in the chicken stock, Dijon mustard, and whole grain mustard. Bring to a gentle simmer and let the liquid reduce by a third.
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12
Pour in the heavy cream. Stir constantly and simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
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13
Stir in the fresh tarragon and any accumulated juices from the plate where the pork is resting. Taste the sauce and adjust seasoning with salt and pepper if needed.
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14
Place the pork medallions back into the skillet for 1 minute to warm through and glaze them with the sauce.
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15
Serve immediately, spooning plenty of the silky mustard sauce over each medallion.
💡 Chef's Tips
Always pat the pork dry with paper towels before seasoning and dredging to ensure a crisp sear. Don't overcook the pork; 145°F is the sweet spot for tenderness—pork is safe and delicious with a hint of pink in the middle. If the sauce becomes too thick, whisk in a tablespoon of chicken stock or water to loosen it. Use a stainless steel skillet rather than non-stick to get the best 'fond' (the brown bits), which provides the depth of flavor for the sauce. For a non-alcoholic version, replace the brandy with additional chicken stock and a teaspoon of apple cider vinegar.
🍽️ Serving Suggestions
Serve alongside garlic-mashed potatoes or buttered egg noodles to soak up the extra sauce. Pair with roasted asparagus or steamed green beans tossed in lemon zest for a bright contrast. A crisp, dry white wine like a Chardonnay or a light Pinot Noir complements the creamy mustard flavors beautifully. Enjoy with a side of crusty French baguette to ensure not a single drop of the sauce goes to waste.