Stovetop Pork Tenderloin Medallions with Cider–Dijon Pan Sauce + Yukon Mash & Garlicky Chard
Cozy-but-fresh French bistro vibes in under an hour: tender pork tenderloin medallions (major sale) with a cider-mustard pan sauce, plus creamy mashed Yukon Golds and quick-sautéed chard. It tastes like it took all night.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (1 lb)
- Organic Yukon Gold Potatoes 1 lb (about 2–3 medium) $4.99 (3 lb)
- Organic Rainbow Chard 8–10 oz, chopped $3.49 (16 oz)
- Organic Garlic 2 cloves, divided $6.99/lb
- Organic Jumbo Yellow Onions 1/2 small onion, thinly sliced $2.19/lb
- Apple cider (not listed) 1/2 cup
- Dijon mustard (pantry) 1 1/2 Tbsp
- Chicken stock or water (pantry) 1/2 cup
- Butter (pantry) 2 Tbsp, divided
- Olive oil (pantry) 1 Tbsp
- Salt & pepper (pantry) To taste
- Optional: thyme (pantry) 1/2 tsp dried or 2 sprigs
Instructions
- Prep: Peel and cut 1 lb Yukon Gold potatoes into 1-inch chunks. Mince 2 garlic cloves (keep 1 clove for potatoes, 1 for chard). Thinly slice 1/2 small onion. Chop 8–10 oz chard (separate stems from leaves if stems are thick).
- Start potatoes (stovetop): Put potato chunks in a pot, cover with cold salted water by 1 inch, bring to a boil, then simmer until very tender, 12–15 minutes.
- Prep pork: Pat dry 1 lb pork tenderloin. Trim silver skin if needed. Slice into 1 1/2-inch medallions. Season with 1 tsp kosher salt and 1/2 tsp black pepper.
- Sear pork: Heat a large skillet over medium-high. Add 1 Tbsp olive oil. Sear medallions 2–3 minutes per side until browned and cooked to 145°F (work in batches if needed). Move pork to a plate and tent with foil.
- Make cider-mustard pan sauce: Reduce heat to medium. Add 1 Tbsp butter and the sliced 1/2 onion to the same skillet; sauté 2–3 minutes. Add 1/2 cup apple cider and scrape up browned bits. Simmer 2 minutes. Stir in 1/2 cup stock/water and 1 1/2 Tbsp Dijon (plus thyme if using). Simmer 3–5 minutes until slightly glossy. Taste and season with salt/pepper.
- Mash potatoes: Drain potatoes well. Mash with 1 Tbsp butter, the reserved 1 minced garlic clove, 2–4 Tbsp warm water/stock (or milk if you have it), and salt/pepper to taste.
- Sauté chard: In a small skillet (or wipe out a corner of the pork pan), melt 1 tsp butter. Add chard stems first (if using), cook 2 minutes, then add leaves + 1 minced garlic clove and a pinch of salt. Sauté 2–4 minutes until wilted. Splash in 1 Tbsp water if it looks dry.
- Serve: Spoon mash onto plates, add chard, and top with pork medallions. Spoon cider-mustard sauce over the pork.
Health notes: ~700–850 calories/person. High protein; good greens. Sauce is modest and pan-based (not heavy cream). To lighten: reduce butter in mash or swap for olive oil.
Drink pairing: This is a classic match for crisp whites or light reds—something that can handle mustard and apple/cider notes. Local WA tip: look for a Yakima Valley Riesling (dry/off-dry) or Columbia Valley Pinot Noir.