Tender Pork Medallions in Mustard Cream Sauce

1 lb pork tenderloin, sliced into 1-inch medallions

2 tbsp olive oil

Salt and pepper to taste

1/2 cup Dijon mustard

1/2 cup heavy cream

1/4 cup chicken broth

1 tbsp whole grain mustard (optional, for extra texture)

1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

2 cloves garlic, minced

1 tbsp butter

1 tbsp all-purpose flour (for thickening, optional)

Prepare the Pork:

Season pork medallions with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Add pork medallions and cook for 3-4 minutes per side, or until browned and cooked through (internal temperature should reach 145°F or 63°C). Remove from skillet and keep warm.

Make the Sauce:

In the same skillet, add minced garlic and cook for 1 minute until fragrant.

Stir in Dijon mustard, heavy cream, chicken broth, and whole grain mustard (if using). Bring to a simmer.

If you prefer a thicker sauce, mix 1 tbsp of butter with 1 tbsp of flour to create a paste, then stir into the sauce.

Cook until the sauce thickens slightly, about 3-5 minutes. Stir in fresh thyme and season with salt and pepper to taste.

Combine and Serve:

Return the cooked pork medallions to the skillet, spooning sauce over them to coat.

Simmer for an additional 2-3 minutes to heat through and allow flavors to meld.

Serve these tender pork medallions with the mustard cream sauce over mashed potatoes, rice, or a bed of sautéed greens for a complete and satisfying meal