Pork Medallions in Mustard Sauce

Clean the pork tenderloin of any connective tissue, cut it into 2.5 cm thick medallions, and gently flatten them with the palm of your hand.

Pat the medallions dry with a paper towel and season both sides with salt and ground black pepper.

Heat olive oil in a large deep pan over medium-high heat. Cook the medallions for 2 to 3 minutes on each side, until they develop a golden-brown crust while remaining juicy in the center.

Transfer the seared meat to a plate and cover with foil to keep warm.

Add butter to the same pan and toss in the chopped shallot and garlic. Sauté over medium heat for 2 to 3 minutes, until softened and translucent.

Pour the stock into the pan and gently scrape up the flavorful browned bits from the bottom with a wooden spoon. Stir in the Dijon and whole grain mustard along with the cooking cream.

Simmer the sauce gently for 3 to 4 minutes, until it nicely thickens and comes together into a velvety texture.

Return the cooked medallions to the sauce along with any juices that have collected on the plate. Cook for another 1 to 2 minutes until the meat is heated through, sprinkle with fresh parsley on top, and serve warm.