Pork · Everyday cooking

Pork Medallions with Mustard Cream

Tenderloin medallions in a mustard cream sauce, served with buttery green cabbage.

By CarbPortion · AI-assisted recipe

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Prep: 15 min
Cook & rest: 25 min
Total: 40 min
Servings: 4
Method: Stovetop

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Pork tenderlointrimmed and cut into 3 cm medallions650 g
Cabbagethinly sliced600 g
Heavy creamFluid, heavy whipping120 g
Yellow mustardPrepared, yellow25 g
ButterUnsalted25 g
Olive oilSalad or cooking oil15 g
Garlicfinely chopped8 g
WaterDrinking water100 g
SaltTable salt3 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Pat the pork dry and season with half the salt and pepper. Heat the oil in a wide skillet over medium-high heat.
Sear the medallions for 2–3 minutes on each cut side. Reduce the heat and cook until the centers reach 145°F (63°C); transfer to a plate and rest for at least 3 minutes.
Meanwhile, melt the butter in a second pan. Add the cabbage and remaining salt and pepper. Cover and cook over medium-low heat for 10–12 minutes, stirring occasionally, until tender.
Add the garlic to the pork pan and stir for 30 seconds. Pour in the water, scrape up the browned bits, then stir in the cream and mustard. Simmer gently for 3–4 minutes.
Return the resting juices to the sauce. Divide the cabbage and pork into 4 servings and spoon the sauce over the top.

Kitchen notes

The tenderloin weight is after trimming. Keep the cream at a gentle simmer to avoid splitting.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 10.7 g
Fiber: 4.1 g
Carbs − fiber: 6.6 g
Protein: 37.3 g
Fat: 23.6 g
Energy: 402 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Pork Medallions with Mustard Cream

For 4 servings

Meat & poultry

Pork tenderloinRaw, separable lean only650 g

Vegetables

CabbageRaw600 g
GarlicRaw8 g

Eggs & dairy

Heavy creamFluid, heavy whipping120 g

Oils & fats

ButterUnsalted25 g
Olive oilSalad or cooking oil15 g

Herbs & spices

Black pepperDried, ground1 g
SaltTable salt3 g

Sauces & pantry

Yellow mustardPrepared, yellow25 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/pork-medallions-mustard-cream/

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