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Pork Medallions with Mustard-Chive Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated pork medallions with mustard-chive sauce is a wonderful choice for a healthy mid-week dinner or a relaxed weekend lunch. The succulent pork tenderloin is quickly sautéed until golden, then finished in a silky, crème fraîche-based sauce infused with wholegrain Dijon mustard and sweet sautéed leeks. The combination of fresh tarragon and chives adds a delicate herb note that perfectly cuts through the creaminess of the sauce.

As a diabetes-friendly main course, this recipe focuses on lean protein and fresh aromatics rather than heavy starches. It is naturally low in sugar and can be served alongside steamed green beans or roasted tenderstem broccoli for a balanced, nutritious meal. The sauce can even be prepared a couple of hours in advance, making it an excellent option for stress-free entertaining.

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Ingredients for Pork Medallions with Mustard-Chive Sauce

  • 2 tablespoons (1/4 stick) butter, divided

  • 2 tablespoons olive oil, divided

  • 475ml chopped leeks (white and pale green parts only

  • about 2 medium)

  • 240ml low-salt chicken broth

  • 120ml dry white wine

  • 2 garlic cloves, minced

  • 120ml crème fraîche or soured cream

  • 45ml whole grain Dijon mustard

  • 900g pork tenderloins, each cut crosswise into 6 slices

  • 2 tablespoons chopped fresh chives

  • 1 tablespoon chopped fresh tarragon

  • 2 tablespoons chopped fresh parsley

How to make Pork Medallions with Mustard-Chive Sauce

Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 400ml , about 4 minutes. Whisk in crème fraîche and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.) Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.

Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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