Maple Dijon Pork Tenderloin Medallions


By Corinne

You know when you have no time to make something for supper? And you don’t even have time to throw on a bit of a garnish to make your picture look pretty because you got home late and someone is leaving for a rehearsal in 40 minutes? This is a supper for those nights.

Cous cous is one of my favourite sides because it takes all of 5 minutes to make- and it even comes in a delicious whole wheat version. It’s springtime and the asparagus is no longer being trucked in all the way from Peru so I don’t feel bad about buying it, and it also takes all of 7-10 minutes to broil in the oven. This supper is a crowd pleaser and goes well with all sorts of vegetables and starches.




Servings:2-4 depending on sides

Time: 20 min or less

You Will Need:

  • 1 pork tenderloin
  • 3 tbsp butter
  • 1/2 cup flour + 1 tbsp **see note
  • salt and pepper
  • 2 tbsp smooth dijon mustard (I love the President’s Choice brand), or 1 tbsp smooth dijon, 1 tbsp grainy dijon
  • 2 tbsp maple syrup
  • 1 cup chicken broth OR 1 cup water 1 tbsp veggie bouillon

Season 1/2 cup flour with salt and pepper. Preheat pan on medium/medium high depending on your stove. Cut pork tenderloin into 3/4 inch medallions and dredge in seasoned flour. I usually flatten them out a little by hand as I do this.

Add 3 tbsp of butter to pan. When melted, add medallions, cooking 3-4 min on each side until browned and cooked through. Remove pork from pan, whisk in the 1 tbsp of flour, then add the one cup of broth and let reduce and thicken for a minute or two. Add the 2 tbsp each of mustard and maple syrup. ** when serving this with rice or cous cous I sometimes prefer to leave the sauce thinner and omit the extra tbsp of flour, while when I serve with oven fries or potatoes of some sort I always add it to make the sauce more gravy like.

Add the pork medallions back to the pan to cover in sauce or to reheat if you’ve taken an excessive amount of time reducing your sauce  due to answering the door or the phone or any number of things that can distract you while making supper.

Serve with a few spoonfuls of sauce on cous cous (as pictured), with rice, or  oven fries. It would probably be delightful with mashed potatoes, but I rarely make them so can’t say for sure. Good veggies to go are steamed broccoli, asparagus, or roasted brussels sprouts. All of these veggies are complemented by the maple dijon sauce and are pretty and green on the plate.


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