Creamy Pork Tenderloin Medallions

Ingredients

• 500g (1.1 lb) pork tenderloin 500g (1.1 lb) pork tenderloin
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 35g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Slice the pork tenderloin into medallions, about 1-inch thick.
2. 2.
   Season the pork medallions with salt and pepper.
3. 3.
   In a large skillet, melt the butter over medium-high heat.
4. 4.
   Add the pork medallions to the skillet and cook for 3-4 minutes on each side, until golden brown. Remove the medallions from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
6. 6.
   Pour in the heavy cream and stir in the Dijon mustard and dried thyme. Season with salt and pepper to taste.
7. 7.
   Bring the sauce to a simmer and return the pork medallions to the skillet. Cook for an additional 5-7 minutes, until the pork is cooked through and the sauce has thickened.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Pork tenderloin — Make sure to slice the pork tenderloin into evenly sized medallions to ensure even cooking.
• Dijon mustard — Use a good quality Dijon mustard for the best flavor in the sauce.
• Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and fresh taste.

Tips & Tricks

• For a richer flavor, you can deglaze the skillet with a splash of white wine before adding the cream.
• If you prefer a thicker sauce, you can whisk in a teaspoon of cornstarch mixed with water to the sauce during the simmering process.
• Serve the Creamy Pork Tenderloin Medallions with a side of roasted vegetables or buttered noodles for a complete meal.

Serving advice

Serve the Creamy Pork Tenderloin Medallions hot, with a generous spoonful of the creamy sauce drizzled over the medallions. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the pork medallions on a serving platter, with the creamy sauce pooled around them. Sprinkle some fresh parsley over the top for an elegant touch. Serve with a side dish and garnish with additional fresh herbs, if desired.