Creamy Mustard Pork Tenderloin Medallions

By John Crowley

Creamy Mustard Pork Tenderloin Medallions
photographer: Nikki Sheriff
  • 2 tablespoons butter

  • 1 whole (about 1 pound) pork tenderloin - sliced into six 1" thick medallions

  • 2 cloves finely chopped garlic

  • 1/4 cup reduced-sodium chicken broth

  • 1/4 cup sour cream

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon white pepper

  • 1 tablespoon fresh minced dill or 1 teaspoon dried

  1. Heat butter in a heavy skillet over medium-high heat until foam subsides. Add pork medallions and cook until browned, 5 minutes per side. Remove pork from skillet; cover and keep warm. Add garlic to skillet; cook 30 seconds. Add chicken broth, scraping up any browned bits. Simmer liquid 2 to 3 minutes to reduce. Remove skillet from heat and very slowly whisk in sour cream and mustard. Return pork to skillet along with any juices that have accumulated. Cook pork over medium-low heat 2 to 3 minutes. Transfer to a platter and pour sauce over pork; sprinkle with white pepper and dill. Serve immediately.

Nutritional Facts

2 medallions
Total Fat
16.5 g
Saturated Fat
5.7 g
127.9 mg
260.6 mg
Total Carbohydrates
1.4 g
45.5 g

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