Pork Tenderloin Dijonnaisse

Total Time
Prep 15 mins
Cook 10 mins

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.
Most Helpful

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!

CountryLady March 23, 2003

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!

Chippie1 September 22, 2004

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.

rachel.waugh September 03, 2009