Ingredients
- 1 pound pork tenderloin, trimmed and cut into 1-inch thick medallions
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
Feel free to substitute the heavy cream with coconut milk for a dairy-free version or adjust the spices to suit your palate. Cooking is all about making it your own, a lesson I learned from my abuela, who always encouraged creativity in the kitchen.
Instructions
- Begin by seasoning the pork medallions with salt, pepper, garlic powder, and smoked paprika on both sides. Let them sit for about 10 minutes to absorb the flavors.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the medallions and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer them to a plate and cover with foil to keep warm.
- In the same skillet, pour in the chicken broth and scrape up any browned bits from the bottom. This step always reminds me of how my abuela would maximize every bit of flavor from her pots.
- Reduce the heat to medium and add the heavy cream and Dijon mustard. Stir the mixture, letting it simmer and thicken slightly, about 2-3 minutes.
- Return the pork medallions to the skillet, turning them to coat in the sauce. Cook for an additional 2 minutes to heat through.
- Sprinkle with fresh parsley before serving. This final touch of freshness is a nod to the vibrant, colorful dishes of my childhood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International