Why don’t we fancy things up a bit to head into the weekend. These seared Pork Medallions in a Dijon Mustard Sauce are a great Dinner for Two idea and quick and easy to boot. Take a look!
This is delicious, make it! I’ve made this a few time since last summer and each time I’ve been wanting to share it but never had the chance to photograph it. So, last week I made it mid morning in hopes of finally getting it on the blog. We ate it for dinner as leftovers and it was still delicious. Better freshly cooked, but worked as leftovers. And if you love delicious pork dinners, be sure to check out my Simmered Pork Sirloin Pot Roast.
Food blogger problems..haha.
Here’s a visual look at everything you need to make this recipe.
Remember, the full recipe will be found in the recipe card at the end of the post.
Or you can get straight to it, but clicking the link below.
First let’s take a closer look at the pork I’m using in this recipe
- What are pork medallions? They are cut from the center of the pork tenderloin. I can get my hands on them at my local supermarket in the frozen section. They are reasonably priced and always fantastic.
- These medallions are about an inch thick.
- You start by seasoning both sides of the pork with salt and pepper and bring the meat to room temperature. I usually take it out of the fridge about 1/2 hour before cooking.
- I like to use cast iron when cooking meat or pork. It conducts heat really well and cooks evenly. So for these pork medallions I cooked them over a preheated cast iron skillet for just a few minutes each side to get a good crust on the pork. At this stage you are just searing the pork, not cooking it all the way. Explained in the recipe below.
- If you don’t have cast iron, don’t worry. Any kind of skillet will do, I just love how cast iron cooks meats.
- In a separate deep sided skillet, you are going to make your sauce. Over a medium to high heat, add the garlic and butter until it melts and sizzles. Then add the paprika and grainy mustard. Yes, you can use regular Dijon as well.
- Stir really well and add the flour and keep stirring until you have a paste and it becomes foamy. Gradually start adding the stock and whisking as you pour until you have a smooth and slightly thickened sauce. This will only take a few minutes.
Finishing off The Pork Medallions in a Creamy Dijon Mustard Sauce
- Add the cream and whisk until you have a creamy sauce. Bring it to a gentle simmer and reduce heat to low. Add the pork. Do not coat the pork in the sauce because you want to be able to serve it with the crust shown. Cover the pan and let it continue to cook for 10 – 12 minute or until the pork is cooked through.
- I recommend serving the sauce on the bottom of the plate and putting the pork medallions on top of the sauce. This way, you see the beautiful crust you created. Then just garnish with parsley and done!
here’s a Few Other Pork Dishes You’ll Enjoy
- Creamy Stove Top Pork with Zucchini
- Smothered Pork Loin in a Cream Sherry Sauce
- Caramelized Onion & Stove Top Pork
What Should I serve With These Pork Medallions
There are so many options! It would go great with the Sauteed Wild Asparagus Couscous, Crispy Oven Roasted Baby Parmesan Potatoes, or even the Sheet Pan Vegetables. They are all great fresh options. And don’t forget you can check out the Side Dishes Section for many more recipes!
Make it as a Dinner For Two
This is a great Dinner for Two option. Most of the dinners I cook are for the four of us and I try to please everyone most of the time. But about once a week, I make something just for the grown ups and the teens of the house just fend for themselves. Let’s face it, if they can’t do that at this age, I’ve failed. That being said, they can’t cook. Unless we are talking seriously basic food. Despite my best efforts to instill cooking skills in those two, they have shown less than zero interest. Maybe one day.
Great for small dinner parties. It cooks really quickly and there isn’t much prep work involved. You could have, what prep work there is, done in advance and make something special for your friends.
Like I said earlier, you can easily double the recipe to serve more.
Happy cooking friends and I’ll be back at the weekend with another recipe. Have a great Friday!
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Pork Medallions in a Dijon Mustard Sauce
- 4 Pork medallions
- 1 Teaspoon olive oil
- 2 Tablespoons butter
- 2 Cloves garlic crushed
- 1 Tablespoon paprika
- 1 Tablespoon dijon mustard
- 1 Tablespoon flour
- 1/2 Cup chicken stock
- 1/3 Cup heavy cream
- 1 1/2 Teaspoons coarse sea salt
- 1 Teaspoon fresh ground black pepper
- Fresh chopped parsley if desired for garnish
- Season both sides of the pork medallions with sea salt and fresh ground black pepper. Set aside.
- Heat a cast iron pan over high heat for a few minutes. Add a teaspoon of olive oil and the pork medallions. Sear the pork on each side for about 2 minutes. Remove from pan and place on a plate to rest.
- In a medium deep sided skillet set over medium heat, add the butter and garlic. Sizzle for about a minute. Add the paprika and mustard. Stir for about 30 seconds. Add the flour and stir quickly to form a paste, about a minute. Gradually start pouring in the stock, whisking as you pour until you have a smooth and slightly thickened sauce. This will take about 2 minutes. Add the cooking cream and bring to a simmer. Reduce heat to low and add the pork. Cover and leave to cook for 10 – 12 minutes or until pork is cooked through.
- Serve pork medallions with the sauce. Best served straight away.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.