Bourbon Pork Medallions with Mustard Sauce
Perfectly cooked pork tenderloin medallions glazed in bourbon sauce and finished with mustard cream sauce. This easy recipe is perfect for beginner cooking to make an impressive dish.
- 2 to 2-½ lb pork tenderloin
For the Bourbon Marinade
- 1 Tbsp extra virgin olive oil
- ½ cup bourbon
- ¼ cup soy sauce (if desired, use GF soy sauce to keep this recipe gluten-free)
- ¼ cup light brown sugar
- 1 Tbsp dried minced onion
- 2 cloves garlic minced
- 1 tsp Worcestershire sauce
- ¼ tsp fresh cracked pepper
For the Mustard Sauce
- 2 cup heavy cream
- ¼ cup whole grain mustard
- ¼ tsp kosher salt
- ⅛ tsp fresh cracked pepper
Make the Bourbon Sauce and cook the pork
Heat oven to 400°F.
Place the pork in a 13x9 bake dish.
Transfer the marinade to a measuring cup. Bring the liquid measure up to 1 cup with more bourbon. Transfer the marinade to a small saucepan.
Set the saucepan with the marinade to simmer on medium heat until reduced by half (~½ cup) to make the Bourbon Sauce.
Bake the tenderloin at 400°F for 35-40 minutes or until the internal temperature reaches 155°F, brushing with the Bourbon Sauce every 10 minutes. (At the 30 minute mark, just pour whatever marinade is left over the pork to finish and make that perfect glaze).
Make the Mustard Sauce
While the pork is cooking, cook the cream in a nonstick skillet over medium-low heat until reduced to ~1-½ cups (~ 10 min), stirring often.
Add the mustard, salt, and pepper, and cook just until heated, stirring often.
Rest the pork, slice, and serve
Once done, remove the dish with the pork from the oven and let the pork rest 10 minutes before slicing (i.e. allow to sit in the dish away from heat).
Cut into ½-in slices; arrange evenly on dinner plates and spoon Mustard Sauce over.
Calories: 867kcal (43%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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