These sliced, cooked pork tenderloin medallions gain flavor from the flavorful mustard and herb butter. The dish is made with only six ingredients and takes under 30 minutes to prepare and cook. You'll love the simplicity of the dish, and your friends and family will love the taste.
Pork tenderloin is a lean and meat with mild flavor, and it is wonderful with a tasty glaze, sauce, or gravy. These simple sauteed and broiled pork tenderloin medallions make a quick and tasty dinner. The pictured mustard butter included fresh parsley and chives, but you may opt to use other herb combinations. Tarragon, thyme, marjoram, and sage are excellent alternatives. One reader said she used oregano and parsley with great success.
Serve the pork slices on a smear of mustard butter along with baked potatoes or a rice dish and greens or a tossed salad. It's an easy yet elegant meal suitable for an everyday meal or special dinner.
- 2 tablespoons Dijon mustard or a Dijon-style gourmet mustard
- 5 tablespoons butter, softened, divided
- 2 teaspoons finely chopped chives
- 1 teaspoon finely chopped parsley
- 1 large pork tenderloins or 2 medium, about 1 to 1 1/2 pounds
- salt and pepper
- 1 tablespoon olive oil
- In a small bowl combine the mustard, 3 tablespoons of softened butter, chives, and parsley. Mix with a fork until well blended. Set aside.
- Line a baking pan or broiler pan with foil and set a rack in it. Set aside. Cut the pork tenderloin into 6 to 8 2-inch medallions. Flatten each medallion slightly with the heel of a hand. Sprinkle both sides with salt and pepper.
- Preheat the broiler.
- In a skillet over medium-high heat, melt the remaining 2 tablespoons of butter with 1 tablespoon of olive oil. When the butter is foaming, add the pork tenderloin medallions. Cook on each side for about 4 minutes. Transfer to the prepared pan and broil about 4 inches from the heat source for about 2 minutes. The tenderloins should register at least 145 F (the minimum safe temperature for pork) on an instant-read thermometer inserted in the center of the thickest medallion.
- Remove the tenderloin medallions from the oven and tent with foil. Let rest for 5 minutes.
- On each plate, spread a few teaspoons of the mustard butter in the center; place a medallion (or two, if quite small) atop the mustard butter. Garnish with parsley leaves, if desired.
- Add potatoes or rice along with steamed vegetables for a satisfying meal.
- Note: you can use two smaller pork tenderloins and make smaller medallions. They will take a bit less time to cook.