Pork Medallions with Mustard Pan Sauce

Total time: 35 minutes


  • 1 pork tenderloin, 14oz (420gr), sliced 1 inch (2.5 cm) thick
  • 3 large shallots, sliced
  • 2 tbs olive oil, divided
  • 1 tbs butter
  • 2 tbs Dijon-style mustard
  • 1/4 cup (2oz, 60ml) chicken broth
  • 1/4 cup (2oz, 60ml) dry sherry


  • Sauté shallots in butter and 1 tbs oil over medium heat until brown and crisp, 10 - 20 minutes, depending on skillet and heat.
  • In a separate skillet, brown pork medallions in remaining 1 tbs oil on both sides, about 10 minutes total.
  • Add mustard, sherry, chicken broth to skillet and stir to combine.
  • Cover. reduce heat to low, and finish pork, about 5 minutes longer.
  • Spoon most of the sauce onto a small platter.
  • Add pork chops and drizzle remaining sauce over the top.
  • Sprinkle with browned shallots and serve.