Turmeric-Mustard Pork Tenderloin Medallions
Updated Dec 10, 2025, Published Nov 22, 2025
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Gluten-Free, Grain-Free, and Packed with Flavor
Elegant enough for entertaining but simple enough for a weeknight dinner, these Turmeric-Mustard Pork Tenderloin Medallions deliver bold flavor and creamy texture in every bite. The combination of BareOrganics Turmeric Powder, Dijon mustard, and whole-grain mustard creates a sauce that’s bright, tangy, and perfectly balanced by the richness of tender pork and cream.
Table of Contents
This recipe is naturally gluten-free, grain-free, and refined sugar-free—proof that clean eating can also be indulgent. The golden-hued sauce not only looks stunning on the plate but also brings anti-inflammatory benefits from turmeric, making this dish as nourishing as it is delicious.
What You’ll Need
A few simple ingredients come together to create this flavorful, restaurant-quality meal.
- Pork tenderloin: Lean, tender, and perfect for slicing into medallions.
- Kosher or fine sea salt and black pepper: Essential for bringing out the pork’s natural flavor.
- Olive oil: Used for searing the medallions.
- Shallot: Adds a mild, aromatic sweetness to the sauce.
- BareOrganics Turmeric Powder: Brings warmth, earthiness, and beautiful color while offering powerful antioxidant properties.
- Dijon and whole-grain mustard: Combine to create a tangy, creamy sauce with depth and texture.
- Heavy cream: Gives the sauce a rich, velvety finish.
- Fresh parsley: Adds a fresh, vibrant garnish that balances the richness of the dish.
Tips and Variations
This Turmeric-Mustard Pork Tenderloin Medallions recipe is as versatile as it is flavorful. Try these variations to make it your own:
- Lighten it up: Substitute the cream with coconut cream for a dairy-free version that’s still rich and smooth.
- Make it extra tangy: Add a splash of white wine or lemon juice to the sauce.
- Add vegetables: Stir in sautéed spinach, mushrooms, or steamed green beans for a complete one-pan meal.
- Meal prep friendly: The sauce reheats beautifully, making this a great choice for leftovers or next-day lunches.
- Serve it with sides: Pair with mashed potatoes, cauliflower puree, or steamed rice for a well-rounded dinner.
Each medallion is tender and juicy, coated in a luscious golden sauce that’s bursting with flavor—perfect for impressing guests or simply treating yourself.
FAQs
Can I make this dish dairy-free?
Yes. Replace the heavy cream with full-fat coconut cream for a dairy-free alternative that pairs beautifully with turmeric and mustard.
What cut of pork works best?
Pork tenderloin is ideal—it cooks quickly, stays tender, and pairs perfectly with the creamy mustard sauce.
Is this dish spicy?
Not at all. The mustards add tang and depth, but the flavor stays mild and balanced. You can always add a pinch of cayenne or chili flakes for extra heat.
Elegant Comfort in Every Bite
These Turmeric-Mustard Pork Tenderloin Medallions offer a beautiful balance of comfort and sophistication. The tender pork absorbs the rich, creamy sauce infused with turmeric and mustard, creating a dish that’s as nourishing as it is flavorful.
Whether you’re preparing a weeknight family dinner or hosting a dinner party, this recipe delivers restaurant-quality flavor with minimal effort. Serve it with your favorite gluten-free sides for a satisfying, golden-hued meal that’s sure to impress.
For more dishes featuring turmeric, try:
Anti-inflammation Wellness Shots
Turmeric-Mustard Pork Tenderloin Medallions
Ingredients
- 1 ½ pounds pork tenderloin, trimmed and cut into ½- to ¾-inch thick medallions (about 12 to 14 pieces)
- Kosher or fine sea salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 1 small shallot, finely chopped
- 2 teaspoons BareOrganics Turmeric Powder
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- ¾ cup heavy cream, (or thickened cream)
- ½ teaspoon Kosher or fine sea salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- Season both sides of the pork medallions generously with Kosher or fine sea salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the medallions in a single layer and sear for 2 to 3 minutes per side, until golden brown. Transfer to a plate and repeat with the remaining medallions, adding the remaining 1 tablespoon of olive oil if needed.
- Reduce heat to medium. In the same skillet, add the chopped shallot and cook for about 1 minute, stirring frequently. Sprinkle in the BareOrganics Turmeric Powder and stir for about 30 seconds to bloom the spice.
- Stir in the Dijon mustard and whole grain mustard. Pour in the heavy cream, stirring gently to combine. Season with ½ teaspoon Kosher or fine sea salt and ¼ teaspoon black pepper.
- Return the pork medallions and any accumulated juices to the skillet. Spoon the sauce over the medallions and simmer for 2 to 3 minutes, turning once, until the pork is cooked through and the sauce slightly thickens. The internal temperature should reach 145°F (63°C).
- Remove from heat and let rest for 1 to 2 minutes. Sprinkle with chopped fresh parsley before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
