Pork Medallions with Dijon Cream Sauce

Pork Medallions with Dijon Cream Sauce

This sauce is a new variation I came up with in my efforts to add fat to this meal. We have been eating pork loin regularly for a while (great price point at Sam’s!), but I recently noted that only about 53% of the calories come from fat. I generally cook this in advance when it’s on the menu (brown & roast), then slice it and store in the refrigerator. When dinner time rolls around I melt some butter in the iron skillet and warm the slices in the buttery goodness. We usually enjoy it with plain mustard, since mustard & pork are such a natural marriage of flavors.

So this time I used my own high fat recipe for cheese sauce and substituted Dijon for the cheese.

Creamy Dijon Sauce

4 tablespoons unsalted butter
2 ounces cream cheese
1/3 cup heavy cream
2 tablespoons Dijon mustard


  1. Melt butter in saucepan over medium heat.
  2. Add cream cheese, stirring frequently with whisk, until mostly incorporated (will still look a little lumpy)
  3. Whisk in cream, stirring until smooth and bubbly.
  4. Stir in Dijon.