This dish is super easy to make, and for a casual dinner night with some friends, it is a delightful meal. You can make it with a side of mashed potatoes or even a light greek salad.
First start by cutting one (or two, depending on how many people you’re feeding) pork tenderloin into 1/4 inch slices, making medallions. Season each side of the pork medallions with salt, pepper, and finely chopped sage (you can use dried sage too). Set aside for 30 minutes to an hour at room temperature.
Meanwhile, in a saucepan, mix one cup of cream, 1 1/2 tablespoons of mustard, and 1 teaspoon of fine chopped sage. Bring the mixture to a boil and then bring the heat down to a simmer.
While the sage mustard cream is simmering, heat about 2 tablespoons of olive oil in a sauté pan on high eat. Add the pork medallions to the pan and let cook for about 2 minutes on each side, until they are golden brown. Put the pork medallions on a plate and set aside, with foil on top to keep it warm.
Next, add about 3 tablespoons of chicken broth to the sage mustard cream on medium high heat and keep whisking. When the cream starts to thicken, remove the foil from top of the pork and drizzle the sauce over the pork. If you have an extra sage sprig, add it to the side just for looks!