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closeup of grain mustard pan sauce poured over seared pork tenderloin

Seared Pork Tenderloin Medallions & Grain Mustard Pan Sauce

5 from 1 vote
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Course: Dinner, Entree, Main
Cuisine: American, French
Keyword: Frangipane, Grain, Mustard, Pan Sauce, Pork, Pork Tenderloin, sauce, Saute, Seared, Tenderloin
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
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Prep for Pork Tenderloin

  • 1 ea Trimmed Pork Tenderloin cut into 1 - 1 ½" medallions
  • ½ cup Flour
  • 2 tsp Black Pepper
  • 2 tsp Kosher Salt

Prep for Pan Sauce

  • 1 ea Shallot minced
  • 2 tbsp Garlic minced
  • 1 tsp Dry Thyme
  • 1 tbsp Grain Mustard
  • 1 cup White Wine
  • 1 cup Chicken Stock
  • Season to taste with Kosher Salt & Black Pepper
  • 2 tbsp Cornstarch or Beurre Manie as a thickener

Instructions

Pork Tenderloin Preparation

  • Trim the silverskin and fat from the pork tenderloin.
  • Cut the pork tenderloin into 1- 1 ½" medallions
  • Combine the flour, salt & black pepper on a plate.
  • Dredge the pork tenderloin medallions in the flour mixture.
    Set them aside until ready to cook.

Preparation for the Pan Sauce

  • Mince the shallot and garlic.

Cooking the Pork Medallions

  • Heat 3 Tbl of vegetable oil in a saute pan over high heat.
  • Sear the pork medallions in the pan. Don't cook the pork all the way, it will finish cooking in the sauce.
    Brown the pork on the first side. Flip and brown on the second side.
  • Remove the pork from the pan and reserve.

Making the Pan Sauce

  • Add the shallots to the pan with the remaining oil from cooking the pork.
    Cook over a medium heat, it is ok to get some browning on the shallots.
  • Add the garlic and saute to release aroma.
  • Add the grain mustard and saute the mustard.
    Combining with the shallots and garlic. Cook for about a 30 seconds to a minute.
  • Add the dry thyme.
  • Deglaze the pan with the white wine scraping up any bits.
  • Reduce the wine by 2/3.
  • Add the chicken stock and bring to a boil.
  • Add the pork medallions to complete cooking in the sauce.
  • Once the pork reaches an internal temperature of 135° remove form the sauce. Pork will carryover cok to reach 140° as it rests.
  • Reduce the pan sauce by 1/2.
  • Season with salt and pepper.
  • Thicken to sauce consistency with your choice of thickening agent.

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