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Meat, Classics and bistro fare

Pork tenderloin medallions with mustard sauce and tagliatelle

Pork tenderloin medallions with mustard sauce and tagliatelle is a family dish for 4 people, ready in 35 minutes, rated easy, at €3.30 per serving. Pork medallions are seared in butter, then simmered in a creamy sauce with two types of mustard, served over tagliatelle. The key to success is keeping the medallions' cooking time short, so they stay pink and juicy.

Pork tenderloin medallions coated in a creamy mustard sauce, with tagliatelle to soak up every drop.

Pork tenderloin medallions with mustard sauce and tagliatelle
Total time
35 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Fall
The kids
They generally like it

This is the kind of dish that feels reassuring the moment you see the sauce coating the medallions. The cream softens the kick of the strong mustard, while the grainy mustard adds little bursts of texture. The pork stays tender as long as you don't overcook it, and the tagliatelle soak up every last bit of sauce.

At Mon Chou, this is a weeknight recipe that needs almost no watching, yet it looks like something from a neighborhood bistro once it's plated. Kids like the creamy sauce, adults enjoy the bite of the strong mustard. It works just as well for a quick dinner as for a slightly more polished Sunday meal, with no special equipment needed.

The ingredients

4 people

Butcher

  • Pork tenderloin 700 g

Pantry

  • Tagliatelleoften in the pantry 400 g
  • Strong mustardoften in the pantry 2 tbsp
  • Grainy mustardoften in the pantry 1 tbsp
  • White wine 10 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Fruits and vegetables

  • Shallot 1

Allergens Gluten, Lactose, Mustard

The step by step recipe

  1. Cut the pork tenderloin into medallions and season them.

    Remove the thin silver skin, it toughens up during cooking.

  2. Brown the medallions in butter for 3 minutes on each side, then set them aside. 6 min

    A hot pan sears the meat without boiling it.

  3. Sweat the shallot, deglaze with white wine, and let it reduce by half. 3 min

    The white wine evaporates, leaving only its flavor behind.

  4. Add the cream and both mustards, then return the medallions to the sauce. 5 min

    Mix strong and grainy mustard together for both kick and crunch.

  5. Cook the tagliatelle in salted water and serve with the medallions and sauce on top. 9 min

    Save a bit of pasta water to loosen the sauce if needed.

Our tips to get it right

  • Let the medallions rest for two minutes outside the pan before returning them to the sauce, the meat keeps cooking gently and stays juicier.
  • Don't let the sauce boil hard once the cream and mustard are in, a strong boil can split the cream and dull the mustard flavor.
  • Taste the sauce before adding salt, the mustard and white wine already bring plenty of flavor, so it's easy to oversalt.

The variations

  • Swap the pork tenderloin for chicken tenders, they cook even faster.
  • For a vegetarian version, replace the meat with whole sauteed button mushrooms, the mustard sauce works just as well with them.
  • For kids, use a bit less strong mustard and more grainy mustard, it's milder and gentler on the palate.

What to serve it with

  • A green salad with vinaigrette
  • Steamed green beans
  • A glass of dry white wine

Storage

Store leftovers in the fridge in a sealed container for up to 2 to 3 days. The sauce and meat freeze well, but the tagliatelle don't, they turn soft. Reheat gently over low heat, adding a splash of water or cream to loosen the sauce.

Questions about this dish

Can you make this dish ahead of time?

You can sear the medallions and make the sauce ahead, then combine them and reheat gently before serving. Cook the tagliatelle just before eating so they stay al dente.

What if I only have one type of mustard?

You can use just grainy mustard for a milder sauce, or just strong mustard for more kick. Combining both simply adds more nuance to the flavor.

Can you use light cream instead of full fat cream?

Yes, the sauce will be slightly less rich but still tasty. Avoid boiling it hard, since light cream handles heat less well than full fat cream.

How do you know the medallions are cooked right?

A 2 cm thick medallion seared 3 minutes per side stays pink in the center, which is normal for pork tenderloin. You can cook it a minute longer if you prefer it more done.

How long does it take to make pork tenderloin medallions with mustard sauce and tagliatelle?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in pork tenderloin medallions with mustard sauce and tagliatelle?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pork tenderloin medallions with mustard sauce and tagliatelle cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mustard. Always check the labels of the products you buy.

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