Step by step

Method

4 steps

1. 1

   Pat 1¼ lb pork tenderloin medallions (cut about 1 inch thick) dry with paper towels. Season both sides with ½ teaspoon kosher salt and ¼ teaspoon black pepper — dry meat browns; damp meat steams.

2. 2

   Heat 2 tablespoons olive oil in a wide skillet over medium-high until it shimmers. Sear the medallions 2–3 minutes per side until deeply golden; they don't need to be cooked through yet. Transfer to a plate and keep the browned bits in the pan.

3. 3

   Drop heat to medium. Add 1 small finely chopped shallot and cook about 2 minutes until soft and fragrant. Pour in ½ cup low-sodium chicken broth and scrape up every browned bit. Simmer 2 minutes so the liquid reduces a little.

4. 4

   Whisk in 2 tablespoons Dijon mustard and ⅓ cup heavy cream until the sauce looks smooth and pale gold. Return the pork and any juices; simmer gently 3–5 minutes until the pork is just cooked through (145°F / barely pink inside) and the sauce coats a spoon. Finish with 1 tablespoon chopped parsley. You want juicy pork medallions in a sharp mustard cream — not dry gray pork or a broken oily sauce.