Pork tenderloin medallions served with camembert, cider & mustard sauce, rich, creamy and all in around 25 minutes, the perfect midweek meal.
This recipe is gloriously simple; it takes longer to prepare than it does to cook, the sauce cooks whilst the pork rests, and it tastes fantastic.
Pork Tenderloin Slices with a Mustard and Camembert Sauce
When it comes to a quick-cooking piece of meat, pork tenderloin or fillet is a wonderful choice.
Both my bacon wrapped pork tenderloin and char siu pork tenderloin both take 15 minutes to roast.
This recipe is even quicker!
The pork medallions take just 3-4 minutes to cook and rest whilst you make the cider and camembert sauce in the pan.
The main element and the sauce take less than 25 minutes to prepare and cook. But you can keep that a secret, as it tastes like you spent way longer on it!
It is very much "French bistro" in its inspiration, and it shares much in common with my pork with prunes recipe.
Frequently Asked Questions
Can I make this in advance?
No, this recipe does not reheat very well, because the pork will overcook. Fortunately, it is a quick recipe!
What cider should I use?
I cook with a lot of Aspall Premier Cru when I need dry cider, mainly because it is delicious and I love finishing the bottle with dinner. But any dry cider will work well.
For American visitors, this recipe uses hard cider. Please do not try to make this without booze; it will taste all sorts of funky.
Do I have to remove the rind from the Camembert cheese?
No, however, it will not break down when cooked; as a result, you will end up with a lumpy sauce that will taste great but look less great.
What's the best way to remove the rind from Camembert?
I find the best way is to freeze the Camembert for 30-60 minutes before removing the rind. It helps reduce the stickiness and means you can get closer to the rind.
If you leave the camembert out at room temperature before cooking it should become really soft and make it quicker to incorporate into the sauce.
A final note: Do not throw away the rind; it is delicious. You can use it to make a toasted sandwich or even to replace the cheese in my brie stuffed chicken or pesto and mozzarella chicken breast recipes.
Serving Suggestions
These pork fillet medallions are easy to cook, but they are very much hands-on cooking.
Because of this, I like things that are really low maintenance.
In summer, I love to serve this with air fryer cooked asparagus and some roasted crushed new potatoes or garlic green beans later in the summer.
In winter, add some mashed potato or even better, celeriac mash and some glazed Chantenay carrots, and then you have a glorious, comforting winter meal.
These cheesy pork medallions are also wonderful served with mixed roasted vegetables.
If I really want to push the boat out, then I would add fondant potatoes!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 30cm or 12" frying pan or skillet.
- Chopping board.
- Kitchen knife.
- Baking parchment.
- Kitchen foil.
- Rolling pin or meat mallet.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Kitchen tongs.
- Stirring and serving spoons.
Pork Medallions with a Cider, Mustard and Camembert Sauce Recipe
Ingredients
- 300 g Pork Tenderloin 10oz
- 2 Cloves Garlic
- 1 tablespoon Olive Oil
- 30 g Butter 2 tablespoon
- 100 g Camembert Cheese 3.5oz
- 75 g Sour Cream ⅓ Cup
- 125 ml Dry Cider ½ Cup
- 2 teaspoon Dijon Mustard
- 5 g Snipped Chives 2 tablespoon
- ¼-½ teaspoon Salt
Instructions
- Remove the rind from the Camembert cheese. It helps to freeze the cheese for 30-60 minutes before doing this. See the Frequently Asked Questions Section!
- Cut your pork tenderloin into 6 pieces, approximately 50g in weight, then place each slice between two pieces of baking parchment and flatten to 5-7 mm (¼") thick medallions.
- Heat a 30cm or 12" frying pan over a high heat and when hot, add the olive oil and the butter. When the butter begins to foam, add the garlic cloves to the pan and flip them in the butter.
- Season the pork medallions with salt and then add them to the pan and cook them for 90 seconds on each side, then remove them. Place them on a warmed plate and cover with foil.
- Pour in the cider and reduce by half whilst whisking all of the time.
- Turn down the heat to medium and add in the mustard, sour cream and camembert cheese, then whisk to combine and form a sauce. Do not reduce too far, the sauce will thicken whilst the sauce cools as you serve the pork and the sides.
- Whisk the pork resting juices into the sauce, then pass through a fine mesh sieve (optional) and then serve sprinkled with the snipped chives.
Christina Shoemaker
Sunday 3rd of February 2019
I want that sauce on EVERYTHING! And I definitely don't use fennel often enough! I'm sure this is fantastic!
Janette | Culinary Ginger
Sunday 3rd of February 2019
This is my kind of delicious meal. I make pork tenderloin a lot and need to try this asap.
Tara
Sunday 3rd of February 2019
Gorgeous plating and photos! Such a wonderful pork dish for autumn. That sauce sounds incredible.
Colleen
Friday 13th of October 2017
This looks and sounds scrumptious! Very different, I need to try it!
Brian Jones
Monday 23rd of October 2017
Thanks Colleen
Janette | Culinary Ginger
Friday 13th of October 2017
This is my kind of delicious meal. I make pork tenderloin a lot and need to try this asap.
Brian Jones
Monday 23rd of October 2017
It's such a great quick meat to cook.