If you have a craving for something irresistibly rich yet comforting, this Creamy Pork Tenderloin Medallions Recipe will quickly become your new go-to. Tender pork medallions pan-seared to golden perfection and then bathed in a luscious cream sauce infused with garlic, Dijon mustard, and fragrant herbs deliver flavors that dance beautifully on your palate. Whether you’re cooking a weeknight dinner or aiming to impress guests with minimal fuss, this dish brings warmth, elegance, and just the right amount of indulgence to your table.
Ingredients You’ll Need
These ingredients might be simple, but each one is a star player in this Creamy Pork Tenderloin Medallions Recipe. From the tender pork to the creamy sauce components, everything works in harmony to create bold flavors and a rich, velvety texture you won’t forget.
- 1 pound pork tenderloin: The lean, tender main star that cooks quickly and stays juicy.
- Salt & pepper (to taste): Essential seasoning to enhance the natural flavors of the pork.
- Flour for dredging: Helps create a beautiful crust while also thickening the sauce slightly.
- 1 tablespoon olive oil: Adds healthy fat and a subtle fruity flavor for searing the pork.
- 2 tablespoons butter: Brings richness and helps develop a golden crust on the medallions.
- 2 cloves garlic (minced): Infuses the sauce with aromatic depth and slight pungency.
- 1/2 teaspoon Dijon mustard: Provides a gentle tang and sharpness that balances the creaminess.
- 1/4 cup chicken broth (or dry white wine): Lifts the sauce with savory notes and deglazes the pan beautifully.
- 1/4 teaspoon Herbes de Provence (or Italian seasoning): Introduces fragrant herbs that brighten the dish with flair.
- 1 cup heavy/whipping cream: The silky component that turns this into a luxuriously creamy experience.
- 1/2 tablespoon chopped fresh parsley: A fresh, colorful finishing touch that adds vibrancy and mild herbal flavor.
How to Make Creamy Pork Tenderloin Medallions Recipe
Step 1: Prepare and Slice the Pork
Start by trimming any excess fat or silver skin from your pork tenderloin; this ensures tenderness and an appealing bite. Then cut the tenderloin into approximately 1-inch thick rounds, which will cook evenly and quickly, perfect for a delicate medallion shape that’s both elegant and easy to manage.
Step 2: Season and Dredge
Generously season each pork medallion with salt and pepper—this simple step is crucial for flavor. Then lightly coat them in flour, which will help develop a beautiful golden crust when seared, and also act as a thickening agent for the sauce later on.
Step 3: Sear the Pork
Heat the olive oil and butter together in a large skillet over medium-high heat. Once the pan is hot and the butter is melted, add the pork medallions (work in batches if necessary to avoid crowding). Cook each side for about 3 minutes until they turn a lovely golden brown. After searing, remove the pork from the pan and set it aside—this creates delicious browned bits stuck to the pan that we’ll use for our sauce.
Step 4: Build the Flavorful Sauce Base
With the pan still warm, stir in minced garlic, Dijon mustard, chicken broth, and Herbes de Provence. As you heat, scrape up the browned bits from the bottom of the pan—these are flavor goldmines that enrich the sauce. Let the mixture cook for about a minute until it begins to meld together and the broth reduces slightly.
Step 5: Add Cream and Simmer
Pour in the heavy cream, stirring gently as the sauce bubbles to combine fully. Return the pork medallions to the skillet, nestling them into the creamy sauce. Reduce heat slightly and let everything simmer for around 5 minutes until the pork is cooked through and the sauce thickens to your liking, becoming silky and smooth.
Step 6: Finish with Fresh Parsley
Just before serving, sprinkle chopped fresh parsley over the medallions for a fresh burst of color and light herbal flavor. Taste your sauce and adjust seasoning with a pinch more salt and pepper if needed for the perfect balance.
How to Serve Creamy Pork Tenderloin Medallions Recipe
Garnishes
A sprinkle of fresh parsley is classic, but you could also add a few thin slices of lemon zest or a dusting of finely grated Parmesan cheese for an extra touch of elegance and flavor contrast. Garnishes don’t just enhance looks — they elevate the entire dish!
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, buttery egg noodles, or even a simple risotto to soak up all that luscious sauce. For some freshness, steamed green beans or a crisp salad with a lemon vinaigrette offer wonderful textural contrast.
Creative Ways to Present
For a special gathering, arrange the medallions in a circular pattern on a large platter, spoon the sauce generously over, and add fresh herb sprigs for a restaurant-worthy presentation. Alternatively, serve them on individual plates with a drizzle of balsamic glaze for a playful, tangy twist.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Pork Tenderloin Medallions Recipe stores well in an airtight container in the refrigerator for up to 3 days. Try to keep the medallions submerged in the sauce to prevent drying out, and always cool the dish completely before refrigerating.
Freezing
If you’d like to save some for later, freeze the medallions and sauce together in a freezer-safe container for up to 2 months. When freezing, make sure to leave some room at the top for expansion and label the container with the date for easy identification.
Reheating
To enjoy leftovers, gently reheat the pork medallions and sauce in a skillet over low to medium heat, stirring occasionally until warmed through. Adding a splash of broth or cream can help restore sauce consistency if it’s thickened too much in the fridge or freezer.
FAQs
Can I use another cut of pork for this recipe?
While pork tenderloin is ideal due to its tenderness and quick cooking time, you can substitute boneless pork loin chops sliced into medallions. Just be mindful of slightly longer cooking times to ensure the meat is tender.
What can I use instead of heavy cream?
The richness of heavy cream is key to this sauce’s texture, but you can substitute with half-and-half mixed with a bit of butter or a creamy non-dairy alternative for a lighter or dairy-free version, keeping in mind the consistency may vary.
Is there a way to make this dish spicier?
If you love a bit of heat, consider adding a pinch of red pepper flakes when you add the garlic or a dash of cayenne pepper to the sauce. This will add warmth without overpowering the creamy flavor.
Can I prepare this recipe ahead of time?
Yes! You can prepare the pork medallions and sauce up to a day in advance and gently reheat it before serving. This makes it a terrific option for a stress-free dinner or entertaining guests.
What wine pairs best with Creamy Pork Tenderloin Medallions Recipe?
A dry white wine like Chardonnay or Sauvignon Blanc complements the creamy sauce and pork beautifully. If you prefer red, opt for a light Pinot Noir to avoid overwhelming the delicate flavors.
Final Thoughts
This Creamy Pork Tenderloin Medallions Recipe is one of those dishes that feels special without requiring a lot of fuss, making it perfect for both busy weeknights and cozy dinner parties. Its tender pork and rich, flavorful sauce will quickly become a cherished favorite in your meal rotation. So grab your skillet, gather those simple yet brilliant ingredients, and dive into this deliciously comforting experience—you won’t regret it!
