Pork Medallions with Mustard-Chive Sauce

Tender pork medallions served with a rich and creamy sauce made with leeks, white wine, and whole grain Dijon mustard, finished with fresh herbs. This elegant dish combines the savory flavors of pork with a sophisticated French-inspired sauce.

6 servings

26 min

Published October 4, 2025

Ingredients

•2 tablespoons butter
•2 tablespoons olive oil
•2 cups leeks
•1 cup low-salt chicken broth
•½ cup dry white wine
•2 cloves garlic
•½ cup crème fraîche
•3 tablespoons whole grain Dijon mustard
•2 pounds pork tenderloins
•2 tablespoons fresh chives
•1 tablespoon fresh tarragon
•2 tablespoons fresh parsley

Cooking Instructions

1.
Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes. Whisk in crème fraîche and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.) Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.
25 min
2.
Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.
1 min

Ingredients

•2 tablespoons butter

•2 tablespoons olive oil

•2 cups leeks

•1 cup low-salt chicken broth

•½ cup dry white wine

•2 cloves garlic

•½ cup crème fraîche

•3 tablespoons whole grain Dijon mustard

•2 pounds pork tenderloins

•2 tablespoons fresh chives

•1 tablespoon fresh tarragon

•2 tablespoons fresh parsley

Cooking Instructions

Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes. Whisk in crème fraîche and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.) Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.

25 min

Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.

1 min