Stovetop Pork Tenderloin Medallions with Creamy Dijon-Mushroom Pan Sauce + Mashed Russets & Lemony Spinach
A fast, cozy French-bistro dinner that feels fancy but lands on the table in about 30 minutes. Juicy pork tenderloin medallions get a quick sear, then you build a silky Dijon pan sauce with sautéed mushrooms and a splash of cream (or yogurt). Serve over buttery mashed russets with a bright, lemony side of sautéed spinach to keep it feeling fresh in winter.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin (sale) 1 lb $3.99/lb (sale)
- Simple Truth Organic® Whole White Mushrooms 8 oz, sliced $3.79 (8 oz)
- Organic Russet Potatoes 1 lb, peeled and chunked $2.29/lb
- Organic Spinach 5–6 oz (about half the container) $3.49 (1 ct)
- Organic Jumbo Yellow Onions 1/2 medium onion, thinly sliced $2.19/lb
- Olive oil 2 tbsp, divided
- Butter 2 tbsp, divided
- Dijon mustard 2 tbsp
- Chicken stock (or water) 1/2 cup
- Heavy cream (or half-and-half) 1/4 cup
- Lemon 1/2 lemon (zest + 1 tbsp juice)
- Garlic 2 cloves, minced
- Salt & black pepper to taste
- Optional: thyme (dried or fresh) 1/2 tsp dried or 1 tsp fresh
Instructions
- Prep: Peel and cut 1 lb russet potatoes into 1-inch chunks. Slice 8 oz mushrooms. Thinly slice 1/2 medium onion. Mince 2 garlic cloves. Zest and juice 1/2 lemon. Pat dry 1 lb pork tenderloin and slice into 8–10 medallions (~1 inch thick); season both sides with 1 tsp salt and 1/2 tsp pepper.
- Cook potatoes: Add the 1 lb potatoes to a pot, cover with cold salted water by 1 inch, and bring to a boil. Simmer 12–15 minutes until very tender; drain well.
- Sear pork (stove): While potatoes cook, heat 1 tbsp olive oil + 1 tbsp butter in a large skillet over medium-high. Sear pork medallions 2–3 minutes per side until browned and cooked through to 145°F. Transfer to a plate; tent lightly.
- Sauté mushrooms/onion: In the same skillet, add 1 tbsp olive oil. Add sliced mushrooms and onion with a pinch of salt; cook 6–8 minutes until mushrooms brown and onion softens. Add minced garlic and optional thyme; cook 30 seconds.
- Build Dijon pan sauce: Add 1/2 cup stock (or water) and scrape up browned bits. Stir in 2 tbsp Dijon mustard. Simmer 2 minutes, then reduce heat to low and stir in 1/4 cup cream. Simmer 1–2 minutes until lightly thickened; taste and adjust salt/pepper. Return pork and any juices to the pan for 1 minute to warm.
- Mash potatoes: Mash drained potatoes with 1 tbsp butter, 1/4 tsp salt, and a splash of stock/water (or milk) until fluffy.
- Quick lemon spinach: In a second pan (or after removing pork), melt 1 tsp butter (or 1 tsp olive oil) over medium. Add 5–6 oz spinach with a pinch of salt; toss 1–2 minutes until just wilted. Finish with lemon zest + 1 tbsp lemon juice.
- Serve: Spoon mashed potatoes onto plates, top with pork and mushroom-Dijon sauce, and serve lemony spinach on the side.
Health notes: ~750–900 calories per serving (depending on butter/cream amount). High protein; add extra spinach for fiber and micronutrients. Keep it lighter by using half-and-half or plain Greek yogurt instead of heavy cream and going easy on butter.
Drink pairing: Go for a medium-bodied, savory red or a fuller white that can handle Dijon and mushrooms. Great matches: Oregon/Washington Pinot Noir (earthy, not too tannic) or an oaked Chardonnay. Local-ish bottle suggestions: A to Z Wineworks Pinot Noir (OR) or Chateau Ste. Michelle Chardonnay (WA).