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Savory Brown Sugar Dijon Glazed Pork Tenderloin Medallions

brown sugar dijon glazed pork tenderloin medallions - featured image
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A quick and easy dinner recipe featuring tender pork tenderloin medallions glazed with a sweet and tangy brown sugar Dijon mustard sauce, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 1 pound (450 grams) pork tenderloin, trimmed and sliced into 1-inch thick medallions
  • 1/4 cup (50 grams) packed brown sugar (preferably dark brown sugar)
  • 3 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme or rosemary (optional)

Instructions

  1. Trim any excess fat or silver skin from the tenderloin. Slice into 1-inch (2.5 cm) thick medallions, about 8-10 pieces. Pat dry with paper towels to ensure a good sear. Season both sides with salt and freshly ground black pepper.
  2. In a small bowl, whisk together 1/4 cup (50 g) brown sugar, 3 tablespoons Dijon mustard, 2 minced garlic cloves, and 1 tablespoon apple cider vinegar until smooth. Set aside.
  3. Place a large cast iron skillet over medium-high heat. Add 2 tablespoons olive oil and let it warm until shimmering but not smoking—about 1-2 minutes.
  4. Add the medallions in a single layer without crowding. Sear for 3-4 minutes on the first side until golden brown and caramelized. Flip carefully and sear the other side for 3 minutes. Use tongs to avoid piercing the meat and losing juices.
  5. Reduce heat to medium-low. Pour the brown sugar Dijon glaze over the medallions. Use a spoon to coat each piece thoroughly. Let the glaze bubble and thicken, spooning it over the pork every minute. This should take about 3-4 minutes.
  6. Check that the pork reaches an internal temperature of 145°F (63°C). If unsure, use a meat thermometer. The medallions will be juicy and tender, with no pink in the center.
  7. For an aromatic touch, sprinkle fresh thyme or rosemary over the medallions just before removing from heat (optional).
  8. Transfer the pork medallions to a warm plate. Let them rest for 3-5 minutes to redistribute juices before serving with the glaze spooned on top.

Notes

If the glaze becomes too thick or sticky, add a splash of water or apple cider vinegar to loosen it without losing flavor. Use a meat thermometer to avoid overcooking the pork. Pat medallions dry before searing for a better crust. Cook in batches if needed to avoid overcrowding the pan. For a spicy twist, add smoked paprika or cayenne to the glaze. The recipe is naturally gluten-free and dairy-free.

Nutrition

Keywords: pork tenderloin, brown sugar glaze, Dijon mustard, quick dinner, easy pork recipe, glazed pork medallions, weeknight dinner, savory sweet glaze

Find it online: https://realityeats.com/savory-brown-sugar-dijon-glazed-pork-tenderloin-medallions-recipe-easy-and-perfect-for-dinner/