Pork Medallions with Mustard-Caper Sauce

Pork tenderloin medallions, sauteed in butter and served with a caper mustard cream sauce.

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 3-4


  • 1 lb pork tenderloin, any outer connective tissue removed, cut crosswise into 1/2-inch-thick rounds
  • 2 Tbsp butter
  • 1/2 cup sliced shallots
  • 2 cups low-salt chicken broth
  • 1/4 cup whipping cream
  • 3 Tbsp rinsed and drained capers
  • 2 Tbps Dijon mustard


1 Flatten tenderloin rounds to an even thickness: If the tenderloin rounds are not an even thickness, use a rolling pin or mallet to flatten them to an even 1/2-inch thickness. Sprinkle with salt and pepper.

2 Brown tenderloin medallions: Melt butter in heavy large skillet over medium-high heat. Add the tenderloin medallions to the pan and sauté them until browned and just cooked through, about 2 minutes per side. Remove the medallions from the pan to a plate while you make the sauce.

3 Make sauce: Add the shallots to the pan and cook for a minute, stirring. Add the cream and chicken broth. Increase heat to a boil and boil until the sauce has thickened a bit, about 3 to 5 minutes. Scrape up any browned bits from the bottom of the pan.

Stir in the mustard and capers.

4 Return pork to pan: Return the pork to the pan and simmer until the pork has reheated.

Season to taste with salt and pepper. Serve immediately.

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  • Kathleen C

    This is lick the plate delicious! I was actually looking for a recipe for rosemary dijon pork medallions when I found this so I decided to go ahead and add a few sprigs of fresh rosemary. The infused flavor was mild but good.

    After reading the comment about problems with thickening, I took the other commenter’s advice and let the broth reduce a little. Just a little though because I didn’t want to lose any of the good sauce. Whether that made a difference I don’t know, but mine thickened just fine.

    I served it with roasted baby potatoes and the sauce was also good drizzled over the smashed potatoes.

    This was an easy and delicious way to cook pork tenderloin. My husband and 21 yo son declared it a keeper.


  • Bree

    I tried this tonight but used chopped green olives instead of capers because I didn’t have capers (I’ve never actually used them before). I’m not sure how much this would change it from its intended taste, but it was really delicious and quick to make. I will definitely make this again!


  • SJ

    I have never cooked pork chops before, but I tried this recipe. My husband who is a picky eater loved it – he even bragged about it to his friends! :) It’s going to be added to our rotation.

    I served it with spoonbread and a salad.

    • Elise Bauer

      Hi SJ, I’m so glad you liked it! I always feel so honored when someone adds one of the recipes to their rotation of meals they prepare. Thank you!


    I made this tonight for dinner and it was amazing! I had to keep myself from licking the plate. Thanks for another great recipe.

  • char

    Made this last night and it was delicious !

    Thanks !!

  • Mags

    I made this tonight for my fiance and I. It was so simple and quick, and the pork (an ordinary $7.00 tenderloin from superwalmart) came out more succulent than I expected. The mustard sauce– great! I usually like spicy, nay, arrogant sauces to accompany meat, but the mustard-caper combo was plenty flavorful and assertive without being too brash. Wary of the saltiness capers add, I didn’t salt (or even pepper) the pork at all. I let it sit in buttermilk during the day (only because I had bmilk sitting in the fridge, on the cusp of its expiration date), and I think it added a nice tang. I’m not sure if that’s even appropriate for pork, but people milk-bathe chicken, so I figured, why not? Anyway, I didn’t bother to measure out any of the ingredients (I just eyeballed), and everything came together seamlessly. If you want a special someone to think you’ve toiled and fine-tuned a fussy meal just for them, pick this 20-minute recipe. So simple, and inexpensive, and so tasty! I served it with the roasted new potatoes (with rosemary and garlic) from this site, too. Elise, thank you for making me look like a master in the kitchen. Your recipes are so kind on my time, my budget, and my patience :) Thank you!

  • Jason

    Just made this tonight, and it was rather good. A word of caution however: Be careful with the salt. Our preparation was almost too salty, and we used unsalted butter, as well as little salt on the pork. I suspect the Dijon is to blame, as it is a rather salty mustard. It isn’t so noticeable when eaten as a condiment, but when it is cooked the salt really comes out. Next time I make this I’ll skip out on salting the pork.

  • Wendy

    Made this for dinner tonight and it’s tasty! Thanks again Elise.

  • Jane

    Hello again. I already tried this last Friday and it was really great, very tasty. My husband rated it 10 again, it surely is a keeper. Thank you so much Elise.

  • Wendy

    This was really nice, tried it last night and was a hit, thank you for posting!

  • Mike

    I was actually searching for another “medallions” recipe when I ran across this one. I made it alongside the polenta and the only changes I made (due to a family member with a dairy allergy) were to substitute (and I know it sounds terrible) non-dairy creamer (liquid) for the cream. Due to it’s thinness, I usually sprinkle in a bit of “wondra” to thicken a bit. And on the polenta side, I used chevre (goat cheese) instead of cream cheese. The mustard/caper sauce was flavorful but not overpowering and the polenta was the perfect side! I’m a huge pork tenderloin fan and this was absolutely wonderful. I paired it with a nice fruit-forward Chardonnay from Hess Collection which just took it to another level. Will definitely be making this one again!

  • John

    I am new to this site, so this advice is probably too late to help Carolie, who had difficulty getting the sauce to thicken. I notice the recipe suggests adding the chicken broth and cream simultaneously – I think it works better if you add the chicken broth first and reduce it to about one cup, then add the heavy cream and reduce to the desired thickness.
    It is a little quicker and concentrates the flavors of the food and chicken broth.

  • Lisa

    This was delicious. Very quick and easy. The taste is wonderful. I will be making this dish on a regular basis!

  • Carolie

    My husband loved this meal…but I couldn’t get the sauce to thicken, no matter what I did. It was delicious anyway! My husband is eating low-carb, and so I served this over steamed, mashed cauliflower, which he normally doesn’t care for. The sauce made the cauliflower delicious, and he asked me to add this to our list of “regulars”!

  • Roland

    I’m a sucker for capers and polenta, so this recipe worked great for me. It really is easy. It was also very easy to adjust the quantity, which I did because I like to have leftovers. (I used a 2 lb tenderloin.)To me, this was even better the next night.

    A tip on the polenta recipe> I didn’t use the sour cream. However, I used half water and half chicken broth to cook the polenta. That worked out great and gave it a lot of flavor.

  • Cliff Hotchkiss

    Great recipie. As far as Amity’s question goes: I would pound the chops at the very least, and brine them if you have time. You should compensate for fast dry cooking to avoid them being to tough. Additionally, try cooking them initially to ‘medium rare’ and finishing them in the sauce to reheat to ‘medium’ temp.

    Thanks again Elise,


  • Amity

    Do you think this would work equally well with pork chops, rather than tenderloin?