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–+ servings

Porc Moutarde Champignons

A weeknight French classic — tender pork tenderloin medallions seared golden and finished in a bold Dijon cream sauce with sautéed mushrooms.
Print Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: French
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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