Best 6 Pork Medallions Dijon Recipes

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Indulge in a symphony of flavors with our delectable pork medallions adorned with a luscious Dijon mustard sauce. This culinary masterpiece combines the tender texture of pork with the tangy and creamy embrace of Dijon mustard, creating a harmonious balance that will tantalize your taste buds. The scrumptious sauce, crafted with a medley of Dijon mustard, white wine, and herbs, elevates the pork medallions to an extraordinary level of deliciousness. This article presents a collection of enticing recipes that showcase the versatility of pork medallions, each offering a unique culinary adventure.

Let's cook with our recipes!

PORK MEDALLIONS WITH DIJON SAUCE



Pork Medallions with Dijon Sauce image

"I lightened up this recipe years ago, and I've been using it ever since," writes Lois Kinneberg. The Phoenix, Arizona reader browns tender pork on the stovetop before swiftly stirring up a succulent sauce.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound)
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3 green onions
1/3 cup white wine or chicken broth
1/2 cup fat-free evaporated milk
4 teaspoons Dijon mustard

Steps:

  • Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm. , Slice green onions, separating the white and green portions; reserve green portions for garnish. In the same pan, saute white portions for 1 minute. Stir in wine., Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions.

Nutrition Facts : Calories 323 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 516mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

DIJON PORK MEDALLIONS



Dijon Pork Medallions image

My husband loves anything with Dijon mustard, so this is a fast and easy way for us to prepare pork. It's a favorite in our home. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (1 pound)
1-1/2 teaspoons lemon-pepper seasoning
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon minced fresh parsley

Steps:

  • Cut pork into eight slices; lightly pound with a meat mallet to 1-in. thickness. Sprinkle with lemon-pepper., In a large nonstick skillet, heat butter over medium heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., Add lemon juice, Worcestershire sauce and mustard to skillet; cook 3-4 minutes, stirring to loosen browned bits from pan. Serve with pork; sprinkle with parsley.

Nutrition Facts : Calories 189 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 330mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PORK MEDALLIONS WITH DIJON-MUSHROOM SAUCE



Pork Medallions With Dijon-Mushroom Sauce image

This sounds like a fancy kinda meal, but it's so quick and simple it works as a weeknight meal, too. I use boneless pork chops instead of the pork tenderloin and serve with a big crusty loaf of French bread to get alllll that sauce! Recipe is from Pillsbury.

Provided by Pinay0618

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

5 teaspoons butter
1 shallot, finely chopped (2 tablespoons)
1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
1 teaspoon vegetable oil
1 pork tenderloin, cut into 8 (1/2 to 3/4 lb)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cognac or 1 tablespoon apple juice
1 tablespoon Dijon mustard
1/2 cup whipping cream
fresh thyme sprigs or basil leaves, if desired

Steps:

  • In 8-inch skillet, melt 2 teaspoons of the butter over medium heat. Add shallot and mushrooms; cook and stir 1 minute or until tender. Remove from skillet.
  • To same skillet, add remaining 3 teaspoons butter and the oil. Add pork; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and no longer pink in center. Sprinkle with salt and pepper. Remove from skillet; cover to keep warm.
  • Gradually add cognac to same skillet; stir in mustard and cream. Heat to boiling; boil 1 to 2 minutes, stirring constantly, until slightly thickened. Add mushroom mixture; cook 1 minute or until thoroughly heated. Serve sauce over pork slices; garnish with thyme.

Nutrition Facts : Calories 337.6, Fat 34.2, SaturatedFat 20.1, Cholesterol 106.7, Sodium 591.8, Carbohydrate 7.3, Fiber 1.8, Sugar 1.7, Protein 3.1

PORK MEDALLIONS DIJON



Pork Medallions Dijon image

This recipe is quick enough to make on a weeknight, and yummy enough for company! The crushed black peppercorns are key....do not grind them into a fine mix. Take the peppercorns and put them into a non-breakable flat pan (like a metal pie pan), cover with a dish cloth or napkin, and pound them with a wooden or rubber mallet so that they are crushed or cracked, not ground. Yummy, yummy!

Provided by breezermom

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb pork tenderloin
1/4 cup all-purpose flour
3 tablespoons butter, melted
1/3 cup white vinegar or 1/3 cup white wine vinegar
8 black peppercorns, crushed
2 cups whipping cream
1/3 cup Dijon mustard

Steps:

  • Cut the pork tenderloin into 1/2 inch thick slices. Dredge the tenderloin slices in flour.
  • Melt the butter in a large skillet, and brown the tenderloin slices in the melted butter over medium-high heat 3 to 4 minutes on each side. Remove tenderloin slices to a serving platter, reserving the drippings in the skillet. Keep the tenderloin slices warm. (I like to put them on top of a heating pad, covered with foil).
  • Add the vinegar and crushed peppercorns to the drippings. Cook over medium-high heat until the liquid is reduced to 2 tablespoons. Reduce the heat to medium. Add the whipping cream; cook for 15 minutes or until the mixture is reduced to 1 1/2 cups, stirring occasionally. Remove from the heat and stir in the mustard.
  • Serve the tenderloin slices with the warm sauce.

PORK MEDALLIONS WITH DIJON MUSHROOM SAUCE



Pork Medallions With Dijon Mushroom Sauce image

Such a great sauce! From Earthy Delights.

Provided by Vicki Butts (lazyme)

Categories     Pork

Time 35m

Number Of Ingredients 10

1/4 c unsalted butter
3 Tbsp unsalted butter
4 shallots, finely chopped
1 lb fresh mushrooms (chanterelles recommended), sliced
1 Tbsp oil
1 Tbsp oil (additional to above)
3 lb pork tenderloin, cut into 32 slices about 3/4-inch thick each
1/4 c cognac
1/4 c dijon mustard
2 c whipping cream

Steps:

  • 1. Melt 2 tablespoons plus 2 teaspoons of the butter in a heavy skillet over medium heat.
  • 2. Saute the shallot and mushrooms for about 2 minutes, or until the chanterelles begin to soften and give off their own moisture.
  • 3. Remove from skillet. Add the remaining butter and oil to the skillet, using it to saute the pork for about 8 to 10 minutes, or until it is browned and no longer pink. Turn the slices halfway through cooking. Season the slices with salt and freshly ground black pepper to taste.
  • 4. Remove the pork from the skillet and cover to keep it warm. Gradually add the cognac to the skillet and stir in the mustard and the cream. Bring the mixture to a boil and continue boiling for 1 to 2 minutes, or until heated through.
  • 5. Serve the sauce over the pork.

PORK MEDALLIONS WITH DIJON CREAMED APPLES



Pork Medallions With Dijon Creamed Apples image

A simple dish that my family enjoyed from Betty Crocker's Cooking Today.

Provided by Vicki Butts (lazyme)

Categories     Pork

Time 30m

Number Of Ingredients 9

1 1/2 lb pork tenderloin
1 Tbsp butter
1 Tbsp vegetable oil
salt and pepper
2 medium cooking apples, unpeeled, cubed
1/2 c whipping cream
1/4 c apple cider
1 Tbsp dijon mustard
fresh parsley, chopped

Steps:

  • 1. Cut pork diagonally into 1/4-inch thick slices. Heat butter and oil in 10-inch skillet over medium heat until butter is melted. Cook a few slices pork at a time in butter mixture until light brown on both sides and no longer pink in center. Sprinkle with salt and pepper. Remove pork to warm platter; keep warm.
  • 2. Add apples to skillet. Cook, stirring occasionally, until apples are tender and liquid has evaporated. Stir in whipping cream, cider and mustard. Heat to boiling, stirring constantly. Pour over pork; sprinkle with parsley.

Tips:

  • Choose high-quality pork medallions: Look for medallions that are evenly thick and have a good amount of marbling. This will ensure that they cook evenly and stay juicy.
  • Season the medallions well: Season the medallions with salt, pepper, and any other desired spices before cooking. This will help to enhance their flavor.
  • Cook the medallions over medium heat: Cooking the medallions over medium heat will help to prevent them from overcooking and becoming dry.
  • Use a meat thermometer to ensure that the medallions are cooked to your desired doneness: The ideal internal temperature for pork medallions is 145 degrees Fahrenheit.
  • Let the medallions rest before serving: Letting the medallions rest before serving will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Pork medallions are a versatile and delicious cut of meat that can be cooked in a variety of ways. By following the tips and recipe provided in this article, you can create a flavorful and satisfying pork medallion dish that is sure to impress your family and friends. Whether you are new to cooking or a seasoned pro, pork medallions are a great option for a quick and easy weeknight meal or a special occasion dinner.

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