Pork Medallions with Cider, Mustard and Camembert Sauce

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 and 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 Mustard Sauce Step-by-Step Photos

1. Cut the pork tenderloin into 6 pieces then flatten each peice between two pieces of baking parchment.
   
2. Heat a frying pan over high heat, add the oil and butter, and once it begins to foam throw in the crushed garlic cloves.
   
3. Add the seasoned flattened pork medallions and cook for 90 seconds per side. Remove and set aside to rest under some foil.
   
4. Pour the cider into the frying pan and reduce by half whisking continuously.
   
5. Turn down the heat to medium add the camembert, mustard and sour cream, and whisk to combine, the sauce will thicken as it cools.
   
6. Serve the pork with your favourite vegetables, cover in the sauce and add a sprinkle of chives.