This recipe is a really quick route to an elegant meal! Slicing the pork tenderloin into medallions allows it to cook quickly. I recommend using a heavy skillet that will retain its heat in order to put a good brown sear on the medallions. Cast iron works great.
Dairy-free Dijon Cream Sauce
This recipe is designed to use a dairy-free cream. I use almond milk but rice, soy or coconut (the kind in the carton) milk will also work fine. Cooking the mustard in the sauce mellows the flavor, but it may also cause the sauce to “break” (get grainy) when you first put it in. Don’t worry, just keep heating and whisking as it thickens slightly and it will come back together and smooth out.
Real Dairy Alternative
If you prefer to use real dairy cream in this recipe, you’ll want to reduce the wine by half before adding the cream, then simmer a bit to thicken. Take the sauce off the heat before adding the mustard to avoid “breaking” it. I would cut back the mustard to a tablespoon or less as it will have more bite without the benefit of cooking.
Pork Tenderloin with Dijon Cream Sauce and Capers
The Dijon mustard and capers make for a gently tangy creamy sauce that is the perfect complement to the subtle flavor of the pork tenderloin. Enjoy an elegant dinner in no time!
- 1 pork tenderloin (about 1.25 – 1.5 lbs)
- ¼ cup sweet rice flour (available at Asian markets - also called glutinous rice flour although it contains no gluten)
- 2 tsp granulated sugar
- 2 tsp smoked paprika
- 2 ½ Tbsp extra virgin olive oil
- ⅓ cup white wine
- ½ cup almond milk (or rice milk, soy milk, or coconut milk(in the carton, not the can))
- 2 Tbsp Dijon mustard
- 2 T capers, drained
- Preheat oven to 200 degrees F (just for warming).
- Slice the pork tenderloin into ½ inch thick medallions.
- Mix the sweet rice flour, sugar and paprika in a shallow bowl.
- Heat oil over medium high heat in a large skillet.
- Coat both sides of pork slices in the flour mixture, shaking off the excess.
- Place in the hot oil.
- Cover the pan and cook 5-8 minutes until bottom sides are browned.
- Flip slices, recover pan and cook another 5-8 minutes until other sides are browned and pork is cooked through.
- Transfer pork to a dish and place in 200 degree F oven to keep warm. (Alternatively you could transfer the pork to a warmed plate and cover with foil to keep warm.)
- Add wine to pan and cook scraping up the browned bits from the bottom of the pan with a wooden spatula.
- Turn heat down to medium.
- Add almond milk, mustard and capers to pan and use a whisk to mix sauce. The sauce may “break” at this point and not look pretty, but continue whisking briskly and simmering about 2 minutes until the sauce is smooth and slightly thickened.
- Serve pork medallions with sauce.
Add capers and simmer sauce until thickened.
Remove from heat and whisk in 1 Tbsp or less Dijon mustard to taste.
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