French Main Course Pork Recipes

Pork Medallions with Tarragon Cream Sauce

Discover the art of the French “saucier” with these tender pork medallions and mushrooms smothered in a savoury tarragon, mustard cream sauce. | Share

Updated 3/23/2024

When I think of French cuisine, I picture a chef skillfully sautéing choice ingedients then topping their culinary work off with a rich sauce and garnish. This is essentially the method used in this pork tenderloin recipe.

The key element in this dish, like so many in French cooking, is the sauce. The cook who prepares the sauces is called the saucier, in French. This important role is part of the classic kitchen brigade. The saucier is “responsible for all sautéed items and most sauces” as outlined by the famous French chef,  Georges Auguste Escoffier in his Guide Culinaire. Working under the chef, the saucier can turn drab into delicious with the perfect sauce.

One sauce that combines some typically French cuisine ingredients, is the tarragon cream sauce that wonderfully accompanies these tender pork medallions. This dish transports me back to my time in Lyon with its rich gastronomic traditions.

Hotel de Ville, Lyon, France. Photo: K.R. Lamoureux

Pork Medallions with Tarragon Cream Sauce

Kevin Lamoureux
Tender thin pork loin medallions cooked in a savoury tarragon mustard cream sauce.
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine French
Servings 4
Calories 395 kcal


  • 1 pork tenderloin about 1 lb
  • 8 mushrooms average size white or coffee variety sliced
  • 3 tbsp butter
  • 3 tbsp Dijon mustard
  • 1 cup onion soup
  • 2 tbsp tarragon
  • ½ cup 10% cream
  • Salt and Pepper
  • 1/2 cup Parsley Fresh, chopped


  • Cut pork into medallions about ¾ inch thick.
  • With a meat mallet, pound each medallion between two pieces of plastic wrap until about ¼ inch even thickness.
  • Place meat on a large platter and sprinkle with salt and pepper.
  • Melt the butter in a large skillet at medium heat.
  • Fry the pork for about two minutes per side. Since you don’t want to overfill the pan, you’ll need to fry the pork in batches.
  • Set the cooked pork aside in a large dish with a lid and coat one side of it with the mustard.
  • Once all the pork has been fried, add the mushrooms to the pan and stir fry for about a minute.
  • Add the broth and tarragon and reduce a little (boiling for about two minutes).
  • Add the cream, stir and bring to a simmer.
  • Return the pork to the pan, stir to coat the pork with the sauce, cover and simmer to allow the pork to reheat.
  • Serve topped with the sauce and garnished with parsley.


Serve with roasted Parisienne potatoes and Brussels sprouts. See below for more suggestions.
Keyword mushroom, pork chops, sauce, tenderloin

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