Ingredients
Scale
- 1 pound pork tenderloin, trimmed and sliced into 1-inch thick medallions
- 2 tablespoons olive oil (or avocado oil for a neutral flavor)
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1/2 cup low-sodium chicken broth (substitute vegetable broth for a lighter option)
- 2 tablespoons Dijon mustard (feel free to swap with whole grain mustard for texture)
- 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
- 1 tablespoon unsalted butter (can substitute with olive oil for dairy-free)
- Fresh parsley, chopped, for garnish
Instructions
- Start by trimming any silver skin or excess fat from the pork tenderloin. Slice it into medallions about 1 inch thick—these cook evenly and remain juicy.
- Season both sides of the medallions generously with salt, pepper, and thyme. I always find that fresh herbs brighten the dish, but dried thyme works well when fresh isn’t available.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. This is where the magic begins—getting a nice sear locks in the juices.
- Place the medallions in the pan, making sure not to overcrowd them. Cook for about 3-4 minutes per side, until they develop a golden crust and reach an internal temperature of 145°F. Cooking times vary, so a meat thermometer can be your best friend here.
- Remove the medallions from the skillet and set them aside to rest on a plate, tented with foil. This step helps keep the pork tender and juicy—something my grandmother always emphasized.
- Reduce the heat to medium and add the minced garlic to the pan. Sauté for about 30 seconds until fragrant, but be careful not to burn it.
- Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the skillet. These bits add incredible flavor to your sauce.
- Stir in the Dijon mustard and honey or maple syrup, whisking until the sauce is smooth and slightly thickened, about 2-3 minutes. If you prefer a tangier sauce, skip the honey.
- Turn off the heat and whisk in the butter until melted and glossy. This finish adds richness and a silky texture, one of those little touches that make a home-cooked meal feel special.
- Return the medallions to the skillet, spooning the sauce over them to coat well. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International