Training

Trainers

Gyms & Centers

Nutrition

Health

Rehabilitation Exercises

Academy

Select Country

Select Language

Join

Main mealMain CourseBalancedPork€€€

Pork Medallions in Mustard Sauce

Name: Pork Medallions in Mustard Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Pork, loin, tenderloin, boneless, raw; 1 tbsp Oil, olive, extra virgin; 1 pinch Salt, table, iodized; 100 g Shallots, bulb, peeled, root removed, raw; 1 clove Garlic, raw; 15 g Butter, stick, unsalted; 30 g Mustard, prepared, yellow; 15 g Spices, mustard seed, ground; 200 ml Soup, chicken broth cubes, dry, prepared with water; 150 ml Cream, heavy; 5 g Parsley, fresh

These juicy pork medallions in a creamy mustard sauce combine pork tenderloin, Dijon and whole grain mustard, and cream for the perfect lunch.

Prep time10 min

Cook time15 min

Total time25 min

Servings4

Recipe

For the pork medallions

Pork, loin, tenderloin, boneless, raw600 gOil, olive, extra virgin1 tbspSalt, table, iodized1 pinch

For the creamy mustard sauce

Shallots, bulb, peeled, root removed, raw100 gGarlic, raw1 cloveButter, stick, unsalted15 gMustard, prepared, yellow30 gSpices, mustard seed, ground15 gSoup, chicken broth cubes, dry, prepared with water200 mlCream, heavy150 mlParsley, fresh5 g

Large deep panKnifeCutting boardWooden spoonKitchen scale

Per servingTotal

Calories:330 kcal1320 kcal

Protein:36 g144 g

Carbohydrates:6 g24 g

Fiber:1.4 g5.6 g

Water:210.8 ml843.2 ml

Fat:18 g72 g

Micronutrients

Sugar:2.5 g10.1 g

Saturated fat:12.5 g50.1 g

Cholesterol:139.8 mg559.2 mg

Sodium:359.4 mg1437.6 mg

Potassium:749.5 mg2998.1 mg

Calcium:59.3 mg237.1 mg

Iron:2.1 mg8.4 mg

Magnesium:62.3 mg249 mg

Zinc:3.1 mg12.5 mg

Phosphorus:405.9 mg1623.7 mg

Vitamin C:2.4 mg9.6 mg

Vitamin A:186 µg743.9 µg

Vitamin D:0.6 µg2.4 µg

Vitamin B12:0.1 µg0.3 µg

Instructions

1Clean 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.
2Pat the medallions dry with a paper towel and season both sides with salt and ground black pepper.
3Heat 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.
4Transfer the seared meat to a plate and cover with foil to keep warm.
5Add 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.
6Pour 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.
7Simmer the sauce gently for 3 to 4 minutes, until it nicely thickens and comes together into a velvety texture.
8Return 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.

Nutritional benefits

Thanks to the high content of quality protein in pork tenderloin, this dish supports the maintenance and growth of muscle mass and contributes to a long-lasting feeling of fullness.

Similar recipes

20 min

260 kcalMain meal

Traditional Homemade Jota with Carniolan Sausage

Real Prekmurje Bograč with Three Types of Meat

Juicy Pork Medallions with Roasted Sweet Potato, Broccoli and Apples

Pork Neck in Paprika Sauce

Slow-Roasted Pulled Pork

34g

32g

Share your opinion

0,0

(0 comments)

Flavor

0,0

Prep time

0,0

Difficulty

0,0

Satisfaction

0,0

Your name

Rate and comment

Flavor

Prep time

Difficulty

Satisfaction

About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.