Pork Tenderloin Dijonnaisse

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Servings: 4
  • Ingredients

  • 1 1/2 lbspork tenderloin, trimmed
  • 2tablespoonsflour
  • 2cupsmushrooms, sliced
  • 3tablespoonsshallots, minced
  • 1 1/2 cupsheavy cream
  • 1/4 cupDijon mustard
  • 1/3 cupolive oil
  • Directions

  • Trim pork and slice it into 1-inch medallions.
  • With a mallet, lightly pound each medallion to obtain even thickness, and then dust the medallions with flour.
  • In a skillet, heat the oil, add the pork and cook for about 3 minutes on each side or until they are cooked medium-well.
  • Add the mushrooms and shallots and saute for 1 to 2 minutes.
  • Add the mustard and heavy cream, and cook until the sauce has thickened slightly (about 1 to 2 minutes).
  • Serve with a favourite vegetable and rice or potato.
  • Reviews

  • “This was absolutely delicious served with steamed rice and brussel sprouts!! Since there were no shallots at our local market, I used a red onion. I reduced the amount of cream to 1 cup and there was lots of sauce. Thanks Miller! “

  • “Updated:Added 1 tsp Salt and 1 Tablespoon dried Tarragon to the cream/mushroom/shallot sauce and boy did it add the flavor.DH almost ate all of it not leaving me much to take to work tomorrow for lunch :(Definately is a simple dish . I did double the amount of mustard as we really enjoy the taste.Thanks for posting this!”

  • “A familiar flavor to a recipe from southern living that is way more complicated.We loved it.Took reccomendations from other users and reduced heavy cream to 1 cup, also added the taragon.My husband dosn’t like mushrooms so we doubled the shallotts.Served aside hm garlic mashed potatoes, and heated spinach and pine nuts.”

  • “Very good!I added a little salt, some lemon pepper and garlic to spice things up a little.I doubled the sauce ingredients and put this over egg noodles for a very filling, satisfying dinner.My family loved it.”

  • “This is very easy, quick and delicious!!!The kids even loved it!”

  • “We were looking for something different to make with pork tenderloin and the whole family thought this was delicious!We cooked the pork, removed it, and then deglazed the pan with sherry before we sauted the ‘shrooms and shallots.We also reduced the cream to 1 cup.Then we returned the pork to the pan and finished as noted.We will definitely make this again.”

  • “I hate to rate a recipe low, but this one just did not work for me.I followed the recipe exactly and only added a bit of salt to the cream/mustard mixture.Even so, the sauce was very bland and not at all what I expected.I will try making this again, but next time there will be less cream and more mustard; perhaps an entire 8-ounce jar.”

  • “I cut the oil down to 1 tbsp and substituted 1 1/2 cups sour cream for the heavy stuff.This will become the way to eat pork tenderloin at our house.Thank you Mille. “

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