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BareEntrées
Turmeric-Mustard Pork Tenderloin Medallions
Elegant enough for entertaining but simple enough for a weeknight dinner, these Turmeric-Mustard Pork Tenderloin Medallions deliver bold flavor and creamy texture in every bite. The combination of BareOrganics Turmeric Powder, Dijon mustard, and whole-grain mustard creates a sauce that’s bright, tangy, and perfectly balanced by the richness of tender pork and cream.
This recipe is naturally gluten-free, grain-free, and refined sugar-free—proof that clean eating can also be indulgent. The golden-hued sauce not only looks stunning on the plate but also brings anti-inflammatory benefits from turmeric, making this dish as nourishing as it is delicious.
Ingredients
- 1 ½ pounds pork tenderloin, trimmed and cut into ½- to ¾-inch thick medallions (about 12 to 14 pieces)
- Kosher or fine sea salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 1 small shallot, finely chopped
- 2 teaspoons BareOrganics Turmeric Powder
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- ¾ cup heavy cream (or thickened cream)
- ½ teaspoon Kosher or fine sea salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped, for garnish
Directions
- Season both sides of the pork medallions generously with Kosher or fine sea salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the medallions in a single layer and sear for 2 to 3 minutes per side, until golden brown. Transfer to a plate and repeat with the remaining medallions, adding the remaining 1 tablespoon of olive oil if needed.
- Reduce heat to medium. In the same skillet, add the chopped shallot and cook for about 1 minute, stirring frequently. Sprinkle in the BareOrganics Turmeric Powder and stir for about 30 seconds to bloom the spice.
- Stir in the Dijon mustard and whole grain mustard. Pour in the heavy cream, stirring gently to combine. Season with ½ teaspoon Kosher or fine sea salt and ¼ teaspoon black pepper.
- Return the pork medallions and any accumulated juices to the skillet. Spoon the sauce over the medallions and simmer for 2 to 3 minutes, turning once, until the pork is cooked through and the sauce slightly thickens. The internal temperature should reach 145°F (63°C).
- Remove from heat and let rest for 1 to 2 minutes. Sprinkle with chopped fresh parsley before serving.
Ingredient
