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very easy
Prep Time
10 mins
Total Time
45 mins


pork tenderloin
480 g
1/4 tsp each
salt and black pepper
1 mL
2 tsp
herbes de Provence
10 mL
2 tbsp
olive oil, divided
30 mL
1 pkg
Compliments White Sliced Mushrooms, coarsely chopped
227 g
2 tbsp
finely diced shallot
30 mL
1 tbsp
minced garlic
15 mL
1 tbsp
all-purpose flour
15 mL
1 tbsp
Dijon mustard
15 mL
2 cups
Compliments Low Sodium Beef Broth
500 mL
1/4 cup
finely sliced green onion
60 mL


Step 1

Trim off and discard silver skin on pork tenderloin. Cut the tenderloin into 1 in. (2.5 cm)-thick rounds (about 10 medallions). Season all sides with salt, pepper and herbes de Provence.

Step 2

Heat 1 tbsp (15 mL) of the olive oil in a frypan over medium-high heat. Fry the pork tenderloin medallions for 2 min. per side or until golden brown; transfer to a plate.

Step 3

Add remaining 1 tbsp (15 mL) olive oil to the same pan, still on medium-high heat, add the chopped mushrooms, sauté about 4 min. to lightly brown. Stir in the shallot and garlic, cooking to soften, about 1 min. Stir in the flour; cook another 1 min. Finally, mix in the mustard and beef broth, scraping the caramelized fond (browned bits) from the bottom of the pan. Simmer the resulting sauce until it begins to thicken, about 5 min.

Step 4

Return the pork medallions to the pan. Simmer gently, uncovered, about 10 min. or until pork reaches an internal temperature of 71°C (160°F).

Step 5

Garnish with the sliced green onions to serve. If desired, pair with your favourite steamed vegetables or side dish.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
10 g
Saturated Fat:
2 g
6 g
1 g
2 g
60 mg
24 g
540 mg
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