Pork Medallions with Mustard Sauce

Pork Medallions with Mustard Sauce

My family really liked these little pork bites.  I served them with risotto and a green salad.  I also substituted regular Dijon mustard (Maille) for the whole-grain mustard.
Prep Time 5 mins
Cook Time 12 mins
Course Main Course
Servings 4


  • 1 Tablespoon olive oil
  • 1 1lb. pork tenderloin cut into 8 slices
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ Tablespoons whole grain Maille brand Dijon mustard
  • 1 Tablespoon unsalted butter
  • ½ cup chicken stock
  • 1 teaspoon all-purpose flour


  • Heat a large skillet over medium heat.  Add oil to pan; swirl to coat.       
  • Gently flatten the pork slices using the palm of your hand.  Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add pork to pan; cook 3-5 minutes on each side or until you reach desired doneness.  Remove pork from pan, keep warm.
  • Add mustard and butter to pan, stirring until butter melts.
  • Add stock and flour to pan, stirring with a whisk.
  • Add remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper; bring to a boil.  
  • Cook 1 minute or until mixture thickens, scraping to loosen brown bits.  Serve sauce over pork.


Recipe from Cooking Light Magazine.