📍 Where this dish comes from: Burgundy (Bourgogne)
Discover the history of this region →
Discover the history of this region →
A weeknight French classic — tender pork tenderloin medallions seared golden and finished in a bold Dijon cream sauce with sautéed mushrooms, fragrant with thyme and shallots. Fast enough for any Tuesday but sophisticated enough for a dinner party, this dish showcases the French genius for transforming simple ingredients.
What You’ll Need
Servings: 4 servings
Calories: 420kcal
Ingredients
- 800 g pork tenderloin cut into 3cm medallions
- 350 g mushrooms (cremini or mixed) sliced
- 3 shallots finely diced
- 2 garlic cloves
- 3 tbsp butter
- 100 ml dry white wine
- 200 ml heavy cream
- 3 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- Fresh thyme
- Salt and pepper
Instructions
- Season pork medallions. Heat butter over high heat. Sear pork 2–3 minutes each side until golden. Remove.
- In same pan, cook shallots and garlic 3 minutes. Add mushrooms, cook 5 minutes until golden.
- Add white wine and thyme. Reduce by half.
- Add cream and both mustards. Simmer 5 minutes until sauce thickens.
- Return pork to pan. Cook on low heat 3–4 minutes until just cooked through.
- Season and serve.
- Accompany with steamed broccoli or green beans.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 38g | Fat: 26g | Fiber: 1g
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Health Benefits
- Pork tenderloin is one of the leaner cuts of pork, comparable in fat to skinless chicken breast.
- Dijon mustard provides isothiocyanates, compounds studied for their role in the body’s detoxification enzyme activity.
- Mushrooms provide ergothioneine, an antioxidant amino acid studied for its properties.
Pairs Well With
- Asperges Vinaigrette Dijon
- Tian Provençal Légumes