Seasons and Suppers · by Jennifer Maloney★ 5.0 (1)
Pork Medallions with Creamy Dijon Mustard Sauce
NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 64%
CARBS 6G6% OF CAL
1G FIBER3G OTHER3G TOTAL SUGAR
FAT 28G59% OF CAL
13G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender seared pork tenderloin medallions in a silky Dijon mustard cream sauce with shallots and white wine. A restaurant-quality stovetop dinner ready in 35 minutes.
mainamericanpork🌡️ thermometer🍳 skilletgluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 - 1 1/2 lb pork tenderloin (silver skin and visible fat removed)
- 2 Tablespoons extra virgin olive oil (DIVIDED)
- 2 Tablespoons butter (DIVIDED)
- 1/4 cup shallot (diced, or yellow onion together with a small clove of garlic)
- 1/2 cup dry white wine (or more chicken broth)
- 3/4 cup chicken broth
- 1/2 cup heavy whipping cream (35% b.f. *see Note 1 below)
- 1 Tablespoon Dijon mustard (or more to taste)
- 1 Tablespoon fresh parsley (chopped or 1 teaspoon dried parsley)
- 1/4 teaspoon salt
- freshly ground pepper
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
At a glance
PER SERVING · TIME 35M
CAL 22%·PRO 64%
CARBS 6G6% OF CAL
1G FIBER3G OTHER3G TOTAL SUGAR
FAT 28G59% OF CAL
13G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 516mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 681mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 516MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.