Pork Medallions With Dijon Mustard Sauce
Tender pork medallions in a creamy Dijon mustard sauce with mushrooms, perfect for an elegant dinner that pairs well with wild rice and vegetables.
Ingredients
Instructions
- Melt 2 teaspoons of butter in a medium skillet over medium heat.
- Add chopped shallot and drained sliced mushrooms; cook and stir for 1 minute until tender. Remove and set aside.
- Add remaining butter and oil to the skillet.
- Add pork tenderloin slices; cook for 8 to 10 minutes, turning once, until browned and cooked through.
- Sprinkle with salt and pepper, then remove pork and keep warm.
- Gradually add apple juice to the skillet, stirring to loosen browned bits.
- Stir in Dijon mustard and whipping cream; bring to a boil.
- Boil for 1 to 2 minutes until slightly thickened.
- Add the mushroom mixture back into the skillet and cook for 1 minute, stirring constantly.
- Place pork on plates and spoon the sauce over. Garnish with thyme if desired.
Tips & Substitutions
For extra flavor, consider marinating the pork in a mixture of apple juice and Dijon mustard for 30 minutes before cooking. If you don't have shallots, finely chopped onions can be a good substitute. You can also use low-fat cream for a lighter version of the sauce, but keep in mind it may not thicken as much. This dish pairs beautifully with Pork Chops With Applesauce Gravy.
Serving Suggestions
Serve the pork medallions over a bed of rice or mashed potatoes to soak up the delicious Dijon mustard sauce. Steamed green beans or a fresh salad make excellent sides to complement the dish. For a complete meal, consider pairing it with a light white wine or a refreshing apple cider.
Storage & Reheating
Leftover pork medallions and sauce can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm them in a skillet over low heat to prevent the pork from becoming tough. You can add a splash of apple juice or cream to the sauce while reheating to restore its consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Medallions With Dijon Mustard Sauce contains roughly 126 calories, with 1g protein, 3g carbohydrates, and 13g fat. It is an excellent source of vitamin D (33% of the Daily Value). Note that it is relatively high in sodium, at 1461mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of pork for this recipe?
Yes, chicken can be a great substitute for pork. Use boneless chicken breasts or thighs and adjust the cooking time to ensure they are cooked through, about 6-8 minutes per side depending on thickness. The Dijon mustard sauce will work beautifully with chicken as well.
How can I make this dish ahead of time?
You can prepare the mushroom mixture and sauce ahead of time and store them separately in the refrigerator. Cook the pork just before serving to ensure it's tender and juicy. Reheat the sauce gently on the stove before pouring it over the cooked pork.
What can I use if I don't have Dijon mustard?
If you don’t have Dijon mustard, you can substitute it with whole grain mustard for a similar flavor profile, or use yellow mustard in a pinch, but adjust to taste as it may alter the sauce's flavor. You can also mix in a bit of vinegar to mimic the tanginess of Dijon.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).