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Pork Medallions With Mustard Creme Sauce

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Makes: 6 servings adjust
Pieces of pork tenderloin pounded thin and served with a mustard cream sauce. So quick and good!!!



  • 2 Pork Tenderloins, each about 1 pound. not pork loin.
  • 2 teaspoons Salt, or to taste
  • 2 teaspoons Black Pepper, or to taste

Step 1

Remove silverskin and any fat from the tenderloins and slice into 1-inch pieces. Pound each piece between sheets of plastic wrap to 1/4-inch thickness. Sprinkle with salt and pepper.


  • 2 tablespoons Butter

Step 2

In large skillet, melt 2 TB butter over med-high heat. Add pork, in batches if necessary, and cook for 3-4 minutes per side or until browned. Remove from skillet and keep warm.


  • 2 tablespoons Butter
  • 2 slices Onion, chopped finely

Step 3

Lower heat, add butter to the skillet and heat until melted. Add onion and stir constantly for 2 minutes taking care not to burn the onion.


  • 1 clove Garlic, pressed
  • 12 cup Dry White Wine
  • 1 teaspoon Dried Rubbed Sage

Step 4

Add garlic and stir just until fragrant. Stir in wine and sage. Cook stirring to loosen and browned bits from the bottom of the skillet. Allow wine to reduce by half.


  • 1 12 cups Heavy Cream

Step 5

Add cream and simmer 4-5 minutes or until thickened.


  • 1 tablespoon Dijon Mustard, regular or coarse

Step 6

Stir in mustard and serve immediately over pork medallions.
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