Introduction: Can a Savory, Elegant Pork Dish Be Ready in Just 30 Minutes?
Craving a quick, flavorful meal that feels gourmet but fits into a busy weeknight? The Pork Medallions in Mustard Sauce is your answer! This recipe features tender pork tenderloin slices seared to perfection and simmered in a tangy, savory mustard sauce with a hint of apple sweetness. Wondering how to create this restaurant-quality dish at home in just 30 minutes for a delicious dinner for four? Follow along, and I’ll guide you through every step to make this easy, crowd-pleasing meal that’s perfect for weeknight dinners, date nights, or impressing guests!
Overview: Why This Recipe Rocks
The Pork Medallions in Mustard Sauce is a fast, elegant dish that combines juicy pork with a rich, tangy mustard sauce accented by apple juice and garlic. It’s flavorful, versatile, and comes together quickly. Here’s why it’s a standout:
- Time Requirement: About 30 minutes total (10 minutes prep, 20 minutes cooking).
- Difficulty Level: Easy! If you can sear pork and stir a sauce, you’re set.
- Why It’s Awesome: This dish is budget-friendly, uses simple ingredients, and delivers bold, savory flavors with minimal effort. It’s versatile (swap seasonings or sides to your taste), serves 4 perfectly, and is ideal for quick dinners, special occasions, or meal prep. Plus, it’s a one-skillet dish, so cleanup is minimal!
With its golden pork medallions and glossy sauce, this dish is as beautiful as it is delicious. Let’s get cooking!
Essential Ingredients
To make Pork Medallions in Mustard Sauce for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this elegant dish:
- Reduced-Sodium Chicken Broth (½ cup): Forms a light, savory base for the sauce.
- Thawed Apple Juice Concentrate (2 tbsp): Adds a subtle, sweet-tart depth.
- Stone-Ground Mustard (4½ tsp): Brings bold, tangy flavor to the sauce.
- Pork Tenderloin (1 lb, cut into ½-inch slices): Tender, lean protein that’s the star of the dish.
- Salt (¼ tsp): Enhances the pork’s natural flavor.
- Pepper (¼ tsp): Adds a mild kick.
- Olive Oil (1 tbsp): Used for browning the pork.
- Garlic Cloves (2, minced): Provides aromatic, savory depth.
- Cornstarch (1 tsp): Thickens the sauce for a smooth texture.
- Cold Water (2 tbsp): Combines with cornstarch for thickening.
- Minced Fresh Parsley (1 tbsp): Adds a fresh, herbaceous finish.
Substitutions and Variations:
- Pork Tenderloin: Swap with boneless pork chops, chicken breast, or tofu for a vegetarian option.
- Apple Juice Concentrate: Replace with regular apple juice (reduce by simmering if needed) or white wine for a different flavor.
- Stone-Ground Mustard: Use Dijon mustard, whole-grain mustard, or a mix of mustard and honey for a sweeter twist.
- Chicken Broth: Substitute with vegetable broth or beef broth for a different depth.
- Add-Ons: Stir in sautéed mushrooms, onions, or a splash of cream for extra richness.
Why These Ingredients Matter: The pork provides lean protein, while the mustard and apple juice create a balanced, tangy-sweet sauce. The broth and parsley add lightness and freshness, making this a flavorful, nutrient-rich meal perfect for any occasion.
Step-by-Step Instructions
Let’s make Pork Medallions in Mustard Sauce step by step. It’s so simple, you’ll feel like a pro chef in no time!
Step 1: Prepare the Sauce Base
- In a small bowl, mix ½ cup reduced-sodium chicken broth, 2 tbsp thawed apple juice concentrate, and 4½ tsp stone-ground mustard until blended. Set aside.
Tip: Whisk thoroughly to ensure the mustard is fully incorporated for a smooth sauce.
Step 2: Prep and Brown the Pork
- Slice 1 lb pork tenderloin into ½-inch thick medallions (about 12 slices).
- Sprinkle both sides with ¼ tsp salt and ¼ tsp pepper.
- In a large nonstick skillet, heat 1 tbsp olive oil over medium-high heat.
- Add the pork medallions and brown for 2-3 minutes per side until golden. Remove to a plate and cover to keep warm.
Tip: Pat the pork dry before seasoning for a better sear, and avoid overcrowding the skillet for an even crust.
Step 3: Cook the Sauce
- In the same skillet, add 2 minced garlic cloves and cook, stirring, for 1 minute until fragrant.
- Pour in the broth-mustard mixture, stirring to loosen browned bits from the pan.
- Bring to a boil, then reduce heat and simmer, uncovered, for 6-8 minutes until the liquid is reduced to about â…“ cup.
Tip: Scrape up the browned bits for extra flavor, and simmer gently to avoid burning the sauce.
Step 4: Finish the Pork and Sauce
- Return the pork medallions to the skillet, along with any juices on the plate.
- Cover and cook over low heat for 3-4 minutes until the pork reaches 145°F internally (medium doneness).
- In a small bowl, mix 1 tsp cornstarch with 2 tbsp cold water until smooth.
- Stir the cornstarch mixture into the skillet, bring to a boil, and cook, stirring, for 2 minutes until the sauce thickens.
Tip: Stir the cornstarch slurry well to avoid lumps, and cook just until thickened for a glossy sauce.
Step 5: Serve
- Transfer the pork medallions to plates, spooning the mustard sauce over the top.
- Sprinkle with 1 tbsp minced fresh parsley.
- Serve hot.
Tip: Serve immediately to enjoy the tender pork and glossy sauce at their best.
Assembly: Serving the Perfect Pork Medallions
Your Pork Medallions in Mustard Sauce are ready to impress! Here’s how to make them look as delicious as they taste:
- Serving: Arrange 3 pork medallions per plate, drizzled generously with the mustard sauce to highlight their golden exterior. Serve with a side dish to complement the flavors.
- Presentation Tips:
- Garnish with extra parsley, a lemon wedge, or a sprinkle of cracked black pepper for a pop of color.
- Serve on white or rustic plates to showcase the glossy sauce.
- Fan the medallions slightly for an elegant, restaurant-style look.
- Serving Ideas: Pair with mashed potatoes, roasted asparagus, or a green salad. A glass of white wine like Chardonnay, iced tea, or sparkling water with lemon complements the tangy, savory flavors.
Pro Tip: For a special touch, serve over a bed of wild rice or quinoa, letting the sauce soak in for extra flavor.
Storage and Make-Ahead Tips
This Pork Medallions in Mustard Sauce is best fresh, but you can store leftovers or prep components ahead. Here’s how to keep it tasty:
- Storage:
- Store leftover pork and sauce in an airtight container in the fridge for up to 3 days.
- The sauce may thicken; add a splash of broth when reheating.
- Freezing:
- Freeze cooked pork and sauce in a zip-top bag for up to 2 months. Thaw in the fridge overnight before reheating.
- The sauce may separate slightly; stir well when reheating.
- Reheating:
- Reheat in a skillet over medium heat with a splash of broth for 3-5 minutes, stirring gently.
- Or microwave in 1-minute bursts, stirring in between, until hot.
- Make-Ahead Tips:
- Prep the broth-mustard mixture and mince garlic up to a day ahead; store in the fridge.
- Slice and season pork up to 4 hours in advance and refrigerate, covered.
- Cook the sauce base (without cornstarch) a day ahead; reheat and thicken when ready.
Tip: Add fresh parsley after reheating to revive the vibrant flavor.
Recipe Variations
The Pork Medallions in Mustard Sauce are super versatile. Here are some fun ways to mix it up:
- Spicy Kick: Add a pinch of red pepper flakes or 1 tsp Dijon mustard for extra heat.
- Creamy Twist: Stir in 2 tbsp heavy cream or sour cream after thickening for a richer sauce.
- Veggie Boost: Add sautéed mushrooms, onions, or spinach to the sauce.
- Vegetarian: Swap pork for seared tofu or portobello mushrooms; use vegetable broth.
- Herb Twist: Replace parsley with fresh thyme, rosemary, or dill for a different flavor.
- Low-Carb: Serve with cauliflower mash or zucchini noodles instead of starchy sides.
Mix and match to suit your taste or pantry staples!
Conclusion: A Quick, Elegant Pork Classic
The Pork Medallions in Mustard Sauce is a fast, flavorful meal that brings gourmet, tangy-sweet flavors to your table in just 30 minutes. With tender pork and a glossy mustard sauce, it’s perfect for weeknight dinners, date nights, or impressing guests. Try it as is or add your own spin—maybe some extra veggies or spice? Share your creations with us! Grab your skillet, gather your ingredients, and enjoy every juicy, savory bite!
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Pork Medallions in Mustard Sauce
Description
Craving a quick, flavorful meal that feels gourmet but fits into a busy weeknight? The Pork Medallions in Mustard Sauce is your answer! This recipe features tender pork tenderloin slices seared to perfection and simmered in a tangy, savory mustard sauce with a hint of apple sweetness
Ingredients
To make Pork Medallions in Mustard Sauce for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this elegant dish:
- Reduced-Sodium Chicken Broth (½ cup): Forms a light, savory base for the sauce.
- Thawed Apple Juice Concentrate (2 tbsp): Adds a subtle, sweet-tart depth.
- Stone-Ground Mustard (4½ tsp): Brings bold, tangy flavor to the sauce.
- Pork Tenderloin (1 lb, cut into ½-inch slices): Tender, lean protein that’s the star of the dish.
- Salt (¼ tsp): Enhances the pork’s natural flavor.
- Pepper (¼ tsp): Adds a mild kick.
- Olive Oil (1 tbsp): Used for browning the pork.
- Garlic Cloves (2, minced): Provides aromatic, savory depth.
- Cornstarch (1 tsp): Thickens the sauce for a smooth texture.
- Cold Water (2 tbsp): Combines with cornstarch for thickening.
- Minced Fresh Parsley (1 tbsp): Adds a fresh, herbaceous finish.
Substitutions and Variations:
- Pork Tenderloin: Swap with boneless pork chops, chicken breast, or tofu for a vegetarian option.
- Apple Juice Concentrate: Replace with regular apple juice (reduce by simmering if needed) or white wine for a different flavor.
- Stone-Ground Mustard: Use Dijon mustard, whole-grain mustard, or a mix of mustard and honey for a sweeter twist.
- Chicken Broth: Substitute with vegetable broth or beef broth for a different depth.
- Add-Ons: Stir in sautéed mushrooms, onions, or a splash of cream for extra richness.
Why These Ingredients Matter: The pork provides lean protein, while the mustard and apple juice create a balanced, tangy-sweet sauce. The broth and parsley add lightness and freshness, making this a flavorful, nutrient-rich meal perfect for any occasion.
Instructions
Step 1: Prepare the Sauce Base
- In a small bowl, mix ½ cup reduced-sodium chicken broth, 2 tbsp thawed apple juice concentrate, and 4½ tsp stone-ground mustard until blended. Set aside.
Tip: Whisk thoroughly to ensure the mustard is fully incorporated for a smooth sauce.
Step 2: Prep and Brown the Pork
- Slice 1 lb pork tenderloin into ½-inch thick medallions (about 12 slices).
- Sprinkle both sides with ¼ tsp salt and ¼ tsp pepper.
- In a large nonstick skillet, heat 1 tbsp olive oil over medium-high heat.
- Add the pork medallions and brown for 2-3 minutes per side until golden. Remove to a plate and cover to keep warm.
Tip: Pat the pork dry before seasoning for a better sear, and avoid overcrowding the skillet for an even crust.
Step 3: Cook the Sauce
- In the same skillet, add 2 minced garlic cloves and cook, stirring, for 1 minute until fragrant.
- Pour in the broth-mustard mixture, stirring to loosen browned bits from the pan.
- Bring to a boil, then reduce heat and simmer, uncovered, for 6-8 minutes until the liquid is reduced to about â…“ cup.
Tip: Scrape up the browned bits for extra flavor, and simmer gently to avoid burning the sauce.
Step 4: Finish the Pork and Sauce
- Return the pork medallions to the skillet, along with any juices on the plate.
- Cover and cook over low heat for 3-4 minutes until the pork reaches 145°F internally (medium doneness).
- In a small bowl, mix 1 tsp cornstarch with 2 tbsp cold water until smooth.
- Stir the cornstarch mixture into the skillet, bring to a boil, and cook, stirring, for 2 minutes until the sauce thickens.
Tip: Stir the cornstarch slurry well to avoid lumps, and cook just until thickened for a glossy sauce.
Step 5: Serve
- Transfer the pork medallions to plates, spooning the mustard sauce over the top.
- Sprinkle with 1 tbsp minced fresh parsley.
- Serve hot.
Tip: Serve immediately to enjoy the tender pork and glossy sauce at their best.
FAQs
1. Can I make this dish gluten-free?
Yes! Use gluten-free cornstarch and ensure the chicken broth and mustard are gluten-free (check labels).
2. How can I make it vegetarian?
Swap pork for seared tofu, tempeh, or portobello mushrooms; use vegetable broth.
3. What are the health benefits of this dish?
This dish offers lean protein from pork, low sodium from the broth, and minimal carbs. Pair with veggies for a balanced, nutrient-rich meal.
4. Can I use a different cut of pork?
Yes! Boneless pork chops or pork loin slices work; cut to ½-inch thickness and adjust cooking time.
5. How do I keep the pork tender?
Cook to 145°F, avoid overcooking, and let rest briefly to retain juices.
6. Can I use leftover pork?
Yes! Use 1 lb cooked pork, sliced, and add to the sauce to heat through, reducing cooking time.
7. How long does it take to make this dish?
Prep takes about 10 minutes (slicing and mixing), and cooking takes 20 minutes, so you’re done in about 30 minutes.
8. Can I double the recipe?
Yes! Double all ingredients and use a larger skillet or cook in batches to avoid overcrowding. Make extra sauce for drizzling.