Tender Pork Tenderloin in the Pan? Here's the Trick!

Today I'll show you one of my favorite Sunday dishes: tender pork medallions in a creamy honey mustard sauce that will leave everyone at the table speechless. A simple and practical recipe that still tastes like it's from a fine restaurant, perfect for anyone who loves good food without complicated steps.
The pork tenderloin is seared until golden brown on the outside and remains juicy pink on the inside. I whip up a delicate cream sauce made from cream, meat broth, medium-hot mustard, a hint of honey, and a bit of lemon, rounded off with shallot, a pinch of chili, and sweet paprika. Crispy oven potatoes with red onion and buttery green beans harmoniously complete the dish.
Perfect for a family dinner, a relaxed evening, or when you want to impress guests without spending hours in the kitchen. A hearty main course that can be on the table in under 30 minutes while still looking elegant.

📋 INGREDIENTS:

For the meat:
700 g pork tenderloin (1.5 lb)
Salt
Black pepper
1 tsp sweet paprika powder
1/2 tsp garlic powder
2 tbsp vegetable oil
20 g butter (0.7 oz)

For the delicate honey mustard cream sauce:
200 ml cream (0.8 cup / 6.8 fl oz)
120 ml meat broth (0.5 cup / 4.1 fl oz)
1 1/2 tbsp medium-hot mustard
1 tsp honey
1 tsp lemon juice
1 small shallot or 1/2 small onion
20 g butter (0.7 oz)
1 tsp flour or 1 tsp cornstarch
Salt
Black pepper
1 pinch sweet paprika powder
1 pinch garlic powder

For the green beans:
400 g green beans (14 oz)
1 tbsp butter
Salt
Black pepper

For the oven potatoes:
700 g potatoes (1.5 lb)
1 small red onion
2 tbsp vegetable oil
1 tsp sweet paprika powder
1/2 tsp garlic powder
Salt
Black pepper
1 tbsp chopped parsley

With love,
Your Anna 🤗