A delightful dish featuring tender pork medallions in a creamy Dijon sauce, perfect for a quick and satisfying meal.
Trim the pork tenderloin and slice it into 1-inch thick medallions.
Ensure the medallions are of uniform thickness for even cooking.
Using a mallet, gently pound each medallion to an even thickness.
Place the pork between two sheets of plastic wrap to prevent sticking.
Lightly coat the medallions with flour on both sides.
Shake off excess flour to avoid clumping.
Heat olive oil in a skillet over medium heat and cook the medallions for about 3 minutes on each side until golden brown.
Do not overcrowd the skillet; cook in batches if necessary.
Add the mushrooms and shallots to the skillet and sauté for 2 minutes.
Stir frequently to prevent burning.
Stir in the Dijon mustard and heavy cream, cooking until the sauce thickens slightly, about 2 minutes.
Lower the heat to prevent the cream from curdling.
Serve the pork medallions topped with the creamy sauce alongside your choice of vegetables and starch.
Garnish with fresh parsley for a touch of color.
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