While the weather still remains nice enough for grilling, I am trying to take advantage and continue to branch out our grill repertoire.  We love pork tenderloin and I thought this recipe sounded good so I gave it a shot.  I have to say, it was GREAT!  The flavors in the rub and the sauce did a perfect job of complimenting the taste of the pork without overpowering it.  I am sure it also helped that I bought the meat at the awesome new butcher shop I discovered, but I think the recipe deserves most of the credit.  This came together quickly and easily for a wonderful summer meal.  I don’t know that “lemon” should really be included in the title of this dish as I couldn’t pick out the lemon flavor at all, but this tastes good no matter what you call it.

Pork Tenderloin Medallions in Lemon-Mustard Sauce


2 (12-14 oz.) sections of pork tenderloins


For the rub:

2 tbsp. Dijon mustard

1 tsp. black pepper

2 tsp. brown sugar

2 tsp. kosher salt

1 tsp. olive oil


For the sauce:

3 tbsp. unsalted butter

¼ cup shallots, finely chopped

1 cup low-sodium chicken broth

1 tsp. Dijon mustard

2 tbsp. freshly squeezed lemon juice

2 tsp. minced fresh parsley

kosher salt



Cut off any scrawny tail ends from the tenderloins.  Slice each tenderloin into 6 equal rounds.  Pound the medallions with a meat mallet to about 1-inch thickness.  In a small bowl, mix together the rub ingredients.  Coat the medallions with the rub.  Allow to sit for a couple of hours to deepen the flavor, if desired.  Let sit uncovered at room temperature while the grill heats to medium high heat.


To make the sauce, melt the butter in a skillet over medium heat.  Add the shallots and cook until soft and beginning to color, about 5 minutes.  Stir in the chicken broth and mustard, and continue cooking until reduced by about one half.  Stir in the lemon juice, parsley and salt to taste.  Keep the sauce warm over low heat.


Transfer the pork medallions to the grill.  Grill, turning once, until cooked through and tender.  If any of the medallions begin to look dry drizzle with a bit of the sauce.  To serve, place medallions on plates and top with a couple of spoonfuls of the sauce.

Source: adapted from Made by Melissa