Pork Tenderloin Dijonnaisse

READY IN: 25mins
Top Review by CountryLady

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!

Ingredients Nutrition


  1. Trim pork and slice it into 1-inch medallions.
  2. With a mallet, lightly pound each medallion to obtain even thickness, and then dust the medallions with flour.
  3. 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.
  4. Add the mushrooms and shallots and saute for 1 to 2 minutes.
  5. Add the mustard and heavy cream, and cook until the sauce has thickened slightly (about 1 to 2 minutes).
  6. Serve with a favourite vegetable and rice or potato.

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