A new addition to a timeless classic cut of meat.

There’s just something magical about the way comfort food wraps around you after a long day. Today, I’m sharing a recipe that hits that sweet spot between savory, tangy, and hearty:
Pork Tenderloin Medallions with Honey Mustard, Balsamic Vinegar, and Beer-Sautéed Onions, served over buttery Mustard & Dill Potatoes.

This dish came together from a craving for something a little nostalgic — hearty pork with a silky sauce — but with a few fun upgrades to wake up the flavors. The addition of balsamic vinegar brings a deep, rich tang that balances the sweetness of honey and honey mustard.
Sautéed red onions and garlic are deglazed with a splash of Blue Moon beer, adding a slight citrusy lift and a beautiful depth you just can’t get from broth alone.

And let’s be honest: we couldn’t stop there.

To turn this from a simple skillet meal into a full plate of comfort, I decided to serve it over a pillowy mountain of mustard and dill red potatoes. They’re buttery, flavorful, and soak up every bit of that gorgeous sauce. The fresh dill adds a brightness that keeps everything from feeling too heavy.

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Why You’ll Love This Dish:

✨ It’s a perfect balance of sweet, tangy, and savory.
✨ Simple pantry staples — nothing fancy or complicated!
✨ Ready for a weeknight meal or cozy enough for a Sunday dinner.
✨ Family-friendly (and easy to customize with your favorite beer or mustard).

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A Few Tips:

• Don’t skip the deglazing step! The beer lifts all the caramelized bits off the pan, packing extra flavor into the sauce.
• Use fresh dill if you can — it really makes the potatoes pop.
• Adjust the sweetness by adding an extra tablespoon of balsamic if you want it a little tangier.

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If you’re looking for a meal that feels like a hug on a plate, this is the one. It’s the kind of food that makes the house smell amazing, fills the belly happily, and makes you want to sit at the table a little longer.

📋 Scroll down for the full recipe and instructions — and don’t forget to let me know if you make it! I love hearing how you tweak it to make it your own. 💛

Much love and many blessings,
Mrs. B

(served over Mustard and Dill Potatoes)

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Ingredients:

For the Pork:

• 1 pound pork tenderloin
• 1/4 teaspoon minced garlic
• Salt & pepper to taste
• 1/4 cup honey
• 1/4 cup honey mustard
• 2 tablespoons balsamic vinegar
• 1/2 cup chicken broth
• 1/2 tablespoon cornstarch
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup Blue Moon beer (or similar light Belgian-style ale)
• Chopped parsley (optional, for garnish)

For the Mustard and Dill Potatoes:

• 1 1/2 pounds red potatoes
• 2 tablespoons butter
• 2 tablespoons Dijon or honey mustard
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1/2 your fave pickle juice [ thank me later]
• Salt & pepper to taste

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Instructions:

Pork:

1. Prep the pork:
   Trim any fat and silver skin from the pork tenderloin, then cut into 3/4″ thick medallions. Season with garlic powder, salt, and pepper.
2. Make the sauce:
   In a bowl, whisk together the honey, honey mustard, balsamic vinegar, chicken broth, and cornstarch until smooth.
3. Sauté aromatics:
   Heat olive oil and butter in a large skillet over medium-high heat. Add sliced red onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds more.
4. Deglaze with beer:
   Pour in the Blue Moon beer, stirring and scraping up browned bits from the bottom. Simmer for 1–2 minutes until slightly reduced.
5. Sear pork:
   Push onions and garlic to the sides of the pan. Add pork medallions (in batches if needed) and sear 3 minutes per side until golden.
6. Oven cook:
   Preheat the oven to 350°F (175°C). Transfer pork, onions, and garlic to a dutch oven. Pour the prepared sauce over the pork. Cover and bake for 30 minutes, until pork is tender (internal temp 145°F).
7. Finish the sauce:
   After baking, simmer the sauce uncovered if needed to thicken. Sprinkle with chopped parsley before serving.

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Mustard and Dill Potatoes:

1. Boil potatoes:
   Place halved baby potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain. But not so soft that you make mashed potatoes, like potato salad consistency.
2. Dress the potatoes:
   In the same pot (or a clean bowl), toss the hot potatoes with butter, mustard, and dill [ then once it’s mixed, add in your pickle juice and stir it in]. Season with salt and pepper to taste.

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To Serve:

Spoon the pork medallions and savory onion-balsamic sauce over a generous bed of mustard and dill potatoes, allowing the sauce to seep into the fluffy potatoes, enhancing their flavor. The combination of the tender, juicy pork with the rich, tangy sauce creates a delightful contrast that elevates the dish. To make it even more visually appealing, garnish with more fresh dill or parsley if desired, adding a pop of color and freshness.

Enjoy the sweet, tangy, and savory combination that each bite offers. The pork’s savory notes meld perfectly with the balsamic reduction, while the mustard and dill potatoes provide a creamy base that complements the meat beautifully.

For a well-rounded meal, serve this dish alongside candied carrots, which offer a sweet crunch, and red wine Brussels sprouts, infused with a rich flavor that balances the dish. Together, these elements create the perfect comfort meal, appealing not only to the palate but also to the senses. Whether it’s a quiet family dinner or a gathering with friends, this meal is sure to impress and satisfy everyone’s hunger. Enjoy!