Pork Tenderloin Medallions in Honey Mustard Cream Sauce

A weeknight family favourite to be sure, these Pork Tenderloin Medallions in Honey Mustard Cream Sauce are quick and easy to prepare, but more importantly, they are delicious! Seared and simmered in a savoury, herby, warming sauce, you can be sure the pork is browned on the outside yet moist and tender on the inside!

We all have that one recipe, that one dish that we like to prepare over and over again. It’s the one recipe you know by heart, the one you never need to refer to a recipe card for, and the one you have perfected and love to eat. For me, that recipe is this one! Pork Tenderloin Medallions in Honey Mustard Cream Sauce is absolutely phenomenal. The sauce is so rich and thick, yet not one that makes you feel like you’ve overindulged. The pork is so tender and moist every single time!

I used to always shy away from pork tenderloin because it was always dry when cooked. Looking back, I now know that it was my own fault because I overcooked it. Because tenderloin is very lean, it doesn’t have much fat or marbling like a pork chop, for example, so without that fat content, it’s very easy to overcook the meat. It took me a while to wrap my head around that because I had such a fear of undercooked meat. It’s okay for pork to look a little pink on the inside, unlike chicken! As long as the center of the pork tenderloin has a temperature of at least 145 degrees F, you’re safe to eat it.

I know I should eat pork in moderation, but I don’t.  You see, when it comes to pork, I have very little self-control. Pork was one dish that my mom could prepare like nobody else. In fact, a year or two before my mom became too ill to cook much anymore, Tuesdays at my mom’s home were known as Pork Chop Tuesdays. My love of pork that has been prepared in a sauce comes from her. I think she would have loved this recipe!

MUSTARD, MUSTARD, AND… MUSTARD?

How do you feel about mustard? Most of us have a squeeze bottle of yellow mustard somewhere in our fridge. It’s most likely French’s or Heinz too, isn’t it? But, what about other types of mustard? I don’t love classic yellow mustard, but I don’t hate it either. It’s a must on hotdogs, and I always put a bit in my Mom’s Classic Macaroni Salad and my Mustard Potato Salad. But, other than that, I much prefer honey mustard.

If I’m making a sandwich, I always reach for honey mustard, while John.e goes for yellow mustard. And, McKenna doesn’t use mustard at all. We’re always divided, I tell you! Honey mustard is a great way to add a little bit of warm flavour, and a little bit of sweetness at the same time. My Deviled Chicken is a great example of using honey mustard in a savoury recipe.

I’m also a big fan of grainy mustard, but only in small quantities. It has such a wonderful flavour and I love the texture of the mustard seeds. However, if you’re not careful, it can completely overpower a dish. I use it sparingly, just like I did in this Creamy Crab Salad and this Avocado Spread. For these Pork Tenderloin Medallions in Honey Mustard Cream Sauce, I’m sticking with honey mustard. You can certainly add a bit of grainy mustard too if you prefer.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Pork Tenderloin – You will need two pounds of tenderloin sliced about an inch thick.
• Salt and Ground Black Pepper
• All-Purpose Flour – This is used to dredge the pork in.
• Olive Oil
• Butter
• Garlic – Freshly minced garlic always pairs well with pork.
• Honey Mustard – I find that the addition of the mustard helps to marry the other ingredients in the sauce while adding a bit of warmth.
• Dried Red Pepper Flakes – This is optional. Only add these if you want extra heat and spice.
• Low Sodium Vegetable Broth – Use low sodium if possible to prevent the pork from becoming too salty.
• Seasonings – You will need dried oregano, dried basil, and dried thyme.
• Cream – Use heavy cream with at least 34% fat.
• Parsley – For freshness and garnish.

HOW TO MAKE PORK TENDERLOIN MEDALLIONS IN HONEY MUSTARD CREAM SAUCE

Measure the flour into a wide, shallow bowl. Season both sides of the pork medallions with salt and pepper and dredge them into the flour. Set aside. Over medium-high heat in a large skillet, melt the butter into the olive oil. Carefully place the pork medallions into the pan, leaving about an inch of space between each piece. Fry the pork medallions for 3-4 minutes on each side or until they are golden and nicely seared. (You may have to do this in batches to not overcrowd the skillet.) Once seared, transfer the pork pieces to a plate and set aside.

Add the garlic, honey mustard, dried red chili flakes, vegetable broth, dried oregano, dried basil, and dried thyme to the skillet and stir well with a wooden spoon, scraping the bottom of the skillet as you do so to incorporate any browned pork bits into the sauce. Cook for 2 minutes.

Pour the heavy cream into the skillet. Stir to incorporate the other ingredients into it. Allow the cream to bubble and cook for two minutes. Add the pork pieces back to the skillet, turning them so that they are well coated with the cream sauce. Cook the pork for 6-8 minutes more. Once the pork is fully cooked and has reached an internal temperature of at least 145 degrees F, sprinkle in the chopped parsley. Turn off the heat and serve immediately.

HEAVY CREAM VS WHIPPING CREAM

Confession time – I use them both interchangeably, depending on what is available at the store, or whatever is on sale! Both of these can be quite costly. If memory serves me correctly, a 250mL carton, or one cup, here in Canada, will run just short of $5! There is a difference in the two, but not enough to concern yourself with when it comes to these Pork Tenderloin Medallions in Honey Mustard Cream Sauce.

Just in case you’re interested, the most basic difference is the amount of fat contained in both. Whipping cream has 35% fat. It can be whipped into peaks and it’s also rich enough that it won’t curdle when heated in soups and sauces. It’s nearly identical to heavy cream so if a recipe calls for heavy cream and you can only find whipping cream, feel free to use that instead. In contrast, heavy cream, which is sometimes called heavy whipping cream, contains about 38% fat. Either of those would work well in this recipe. I used 35% whipping cream.

MASHED POTATOES

The recipe card below focuses solely on preparing the Pork Tenderloin Medallions in Honey Mustard Cream Sauce. I’m going to assume that most of us have a mashed potato recipe at home already. In the instance that you do not have a mashed potato recipe, I have several that you can choose from. One mashed potato recipe that I would recommend is my Irish Colconnan. It’s a mashed potato that is prepared with leeks, onions, and cabbage. It’s super flavourful and would be perfect if you’re preparing this gravy recipe on St. Patrick’s Day!

Next, I have this Herb Butter Mashed Potato recipe. It’s loaded with fresh herbs like thyme and summer savoury. It’s fresh and buttery and delicious!! I also have what I consider to be a healthier alternative to mashed potatoes. My Cheesy Mashed Cauliflower is made with low-fat cream cheese and it’s super delicious and creamy.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!