Pork Tenderloin Medallions with Dijon Brussels Sprouts
Equipment
- Large skillet
- Sharp knife
- Cutting board
Ingredients
- 1 pound pork tenderloin, sliced into 1/2-inch medallions
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Season the pork medallions on both sides with salt, pepper, and thyme.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork medallions and cook for 3 minutes per side until browned and just cooked through. Remove them to a plate.
- Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the Brussels sprouts to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until they are tender with some browned edges.
- Stir the Dijon mustard into the Brussels sprouts until evenly coated. Return the pork medallions to the skillet and toss everything together for 1 minute to warm through and combine flavors. Serve right away.
Notes
Slice the pork into even medallions so they cook at the same rate and stay juicy. If the Brussels sprouts start to brown too quickly, add a small splash of water to the pan and cover briefly to finish steaming them tender without burning the mustard coating. Leftovers reheat well in a covered skillet over low heat to keep the pork from drying out.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Sharp knife, Cutting board
Cuisine: American
Equipment: Large skillet, Sharp knife, Cutting board