Dijon Pork Tenderloin Medallions

As seen in my monthly column on @YorkRegion -

This is such an easy yet elegant and absolutely delicious dish. This is a family favourite and is company-worthy.  The seared pork medallions and the sauce combo is so very good.  You can make this with sliced chicken breast as well.  It is versatile as you can add mushrooms, or frozen peas, chopped spinach, small pieces of broccoli… endless options. This will become a favourite in your home too and you can thank me later! 

Pork tenderloin is a lean meat, high in protein, and is a rich source of the minerals thiamine (a B vitamin that supports numerous functions in the body), selenium (a mineral that plays a key role in metabolism), zinc and B12) both play an important part in the support of healthy brain function). 

Dijon Mustard  is a source of beneficial antioxidants and anti-inflammatories, with antibacterial and antifungal properties that protect the body against disease, damage and deterioration.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Dijon Pork Tenderloin Medallions goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 Minutes / Cook Time: 20 minutes / Makes: 4 – 6 servings

Ingredients

  • 2 Pork Tenderloins – trimmed of visible fat and the silver skin

  • Grinds of Fresh Black Pepper

  • Pinch of Herbed Seasoned Sea Salt or plain Sea Salt

  • 2 Tablespoons Butter

  • 2 Tablespoons Olive Oil

  • 1 Medium Cooking Onion – chopped

  • 1/3 Cup Heavy Cream - dairy or coconut

  • 1/3 Cup Veggie Bouillon – Alternate: Chicken Broth

  • 3 Tablespoons Smooth Dijon Mustard

  • 2 Heaping Tablespoons Capers – optional – adds a delicious subtle flavour 

 How It’s Made

  • Prepare your pork medallions by trimming each tenderloin of visible fat and remove the band of silver skin. It is a connective tissue and as it is not fat, it will not melt away with cooking, but rather it might not let the medallion lie flat and also be tough when cooked. Remove the silver skin by sliding a sharp knife underneath it at one end and carefully sliding the knife down along the length of the tenderloin as close to the silver skin as possible.

  • Cut the tenderloins into ½” slices and flatten slightly with the side of the knife.

  • Season lightly with freshly ground pepper and some Herbed Seasoned Sea Salt, or plain sea salt.

  • Over medium high heat in a large frying pan, melt the butter and add the olive oil.  Add the medallions in a single layer and sear on both sides, about 3-4 minutes per side. If your pan isn’t large enough to hold all the medallions, do it in batches. 

  • Remove the seared medallions to a plate.

  • Add the onions to the pan and cook for a minute or so until they are fragrant and starting to lightly brown.

  • Add the veggie bouillon and the cream.  Bring to a gentle boil and allow the sauce to thicken slightly – about 5 minutes.

  • Add in the mustard and stir to blend it in. Add in the capers if using, or other veggies you may be adding.

  • Place the medallions back into the pan to heat through. If the sauce has reduced too much, add a ¼ more bouillon and cream and allow to thicken.

  •  Season to taste with a few grinds of fresh black pepper and a pinch of the Herbed Seasoned Sea Salt or plain sea salt. 

  •  Serve with rice, gnocchi or pasta and an additional delicious spoonful of sauce on top. 

 Enjoy!

Variations

  • Add 2 cloves shopped garlic with the chopped onion.

  • Add 1 cup sliced mushrooms with the onions. 

  • Add 1 cup chopped spinach, frozen peas, small chopped broccoli florets to the sauce.

  • Substitute sliced boneless chicken breast for the pork tenderloin.      

Family-Friendly, Gluten Free, Healthy eating, Dinner, Egg FreeRenata RichardsonDijon Pork Tenderloin medallions, Pork, Lean Protein, Brain Health, Antioxidant, antiinflammatory, antibacterial, antifungalComment