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Prepare the pork: Season the pork medallions with salt and pepper on both sides.
Brown the pork: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork medallions and sear them for 2–3 minutes on each side until golden brown. Remove from the pan and set aside.
Sauté onions and garlic: In the same skillet, lower the heat to medium. Add the butter and sauté the chopped onion until soft and translucent (about 3 minutes). Add the garlic and cook for another 30 seconds.
Deglaze and add mustard: Add the white wine to deglaze the pan, scraping up any bits stuck to the bottom. Stir in the Dijon mustard, allowing it to combine with the wine and onions for a minute.
Make the sauce: Pour in the heavy cream and stir until smooth. Let the sauce simmer for 5–7 minutes, allowing it to thicken slightly. If the sauce gets too thick, you can add a bit of broth or water to reach your desired consistency.
Return the pork: Place the pork medallions back into the skillet, spooning the sauce over the meat. Cook for another 5–7 minutes until the pork is fully cooked and tender. If you want to add extra flavor, a squeeze of lemon juice can brighten the sauce.
Serve: Garnish with fresh parsley and serve the pork medallions with the creamy mustard sauce. This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables.
Enjoy your delicious Zarte Schweinemedaillons in Senf-Sahnesauce!
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