Pan-Seared Pork Tenderloin in Mustard-Cream Sauce

    Serves 5
    2 mins prep
    15 mins cook
    17 mins total

    Pan-Seared Pork Tenderloin in Mustard-Cream Sauce needs one skillet, a few pantry staples and 15 minutes. Juicy medallions smothered in a rich and creamy dijon mustard sauce for your next dinner experiment.

    2 servings

    Mustard-Cream Sauce:

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    1. Cut pork crosswise into ½ inch medallions (about 5) and season both sides with salt and pepper.

    2. Heat 1 tsp oil in a skillet on medium-low, add pork, and cook each side for about 3 minutes. Transfer to a plate and cover to keep warm.

    3. Pour ¼ tsp oil on skillet, add onion and garlic and fry for about a minute until translucent.

    4. Add broth, mustard, parsley (reserve some for garnish) and sage, and cook for about 5 minutes, stirring continuously, until slightly thickened.

    5. Remove from heat, pour in cream, and stir.

    6. Add pork, garnish with some more parsley and enjoy with a side of rice or cauliflower rice!

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