American · main

Skillet Pork Tenderloin with Mustard Pan Sauce

Skillet Pork Tenderloin with Mustard Pan Sauce reads richness 7.6, umami 6.1 and citrus 5.0 on Palate's 0–10 flavor X-ray — a American main, about 27 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.6 / 10
• Sweet & Fruity — 2.0 / 10
• Sour & Bright — 6.5 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 8.0 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Richness 7.6 · Umami 6.1 · Citrus 5.0 · Sourness 4.8 · Salinity 4.4 · Allium 3.7 · Herbaceous 2.1 · Sweetness 1.7 · Warm Spice 1.4 · Bitterness 1.4 · Nutty 1.3 · Fruity 1.0 · Funk & Ferment 0.8 · Floral 0.7 · Earthy 0.6 · Heat 0.6

What's in it (14)

• pork tenderloins — 567 g
• salt — 5 g
• freshly ground black pepper — 3 g
• all-purpose flour — 15 g
• olive oil — 27 g
• unsalted butter — 27 g
• shallot — 40 g
• garlic — 6 g
• low-salt chicken broth — 177 g
• heavy cream — 118 g
• grainy mustard — 30 g
• dijon mustard — 15 g
• lemon juice — 15 g
• chives — 7 g

Time & effort: about 27 min · effort: involved

Nutrition (per 100 g, engine-estimated): 116.9 kcal, 12.6 g protein, 8.4 g fat, 3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the pork medallions dry, then season both sides with the salt and pepper. Dust lightly with the flour, tapping off any excess.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add half the medallions in a single layer and sear undisturbed until deeply golden on the first side, 3-4 minutes.
3. Flip and sear the second side until golden and the pork reaches an internal temperature of 145 F, 3-4 minutes more; transfer to a plate and tent loosely with foil. Repeat with the remaining medallions, adding more oil if the pan looks dry, then transfer those to the plate as well.
4. Lower the heat to medium and melt 1 tablespoon of the butter in the same skillet. Add the shallot and cook, stirring often, until softened and translucent, about 2 minutes.
5. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
6. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan with a wooden spoon, and simmer until reduced by about half, 3-4 minutes.
7. Stir in the heavy cream, whole-grain mustard, and Dijon mustard. Simmer gently, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, 4-5 minutes.
8. Remove the skillet from the heat and whisk in the remaining 1 tablespoon butter and the lemon juice until glossy. Taste and season with additional salt if needed.
9. Return the pork medallions and any accumulated juices to the skillet, spooning the sauce over them, and warm through over low heat, about 1 minute.
10. Plate the medallions with sauce spooned over the top and scatter the chives over the dish before serving.

Dishes with a similar flavor shape

• Skillet Lemon Butter Chicken with Asparagus — American
• Pato no Tucupi — Brazilian
• Veal Piccata — Italian-American
• Crispy Chicken Cutlets with Lemon Butter Sauce — American
• Mofongo con Chicharrón — Puerto Rican

Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.