This pork tenderloin is sliced into medallions and served with a simple, flavorful mustard and herb butter. The dish is made with only 6 ingredients and takes under 30 minutes to prepare and cook.
Pork tenderloin is a lean and mild meat, and it is wonderful with a tasty glaze, sauce, or gravy. These simple sauteed and broiled pork tenderloin medallions are served with a delicious mustard and herb butter. I used parsley and chives, but other fresh herb combinations could be used as well.
Serve with baked potatoes or rice and greens or a tossed salad for an easy yet elegant meal.
- 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.
" I had oregano and parsley in my little herb garden but no chives. (Need to remedy that!). So those are the herbs I put in the herb butter. The pork was cooked well: tender and juicy. I served it with roasted sweet potato fries and roast asparagus spears. This is absolutely a keeper. Leftovers for breakfast, lunch, and dinner, I think, since there are only the two of us." Lisa
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