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Tender pan-seared pork medallions in a savory pan sauce make a quick, elegant, high protein dinner. This lean cut is ideal for clean eats and pairs beautifully with roasted vegetables.
Slice the pork tenderloin into 1-inch thick medallions and pat each piece dry with paper towels for best searing.
Season medallions on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add medallions in a single layer (work in batches if needed).
Sear pork 2-3 minutes per side until golden brown and just cooked through, then transfer to a plate and tent with foil.
Reduce skillet heat to medium. Add butter and swirl until melted, then stir in finely chopped shallot, sautéing for 1 minute.
Pour in chicken broth, scrape browned bits with a wooden spoon, and simmer for 2-3 minutes to reduce by half.
Whisk in Dijon mustard and fresh thyme leaves, then return pork (and juices) to the pan, coating each medallion in sauce. Simmer 1 minute to heat through.
Taste sauce for seasoning. Serve immediately, spooning pan sauce over the medallions.
