Creamy Pork Tenderloin Medallions
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
433 kcal
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Course
Main Course
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Cuisine
American
Creamy Pork Tenderloin Medallions
Description
Creamy Pork Tenderloin Medallions begin with pork tenderloin sliced into thick pieces, seasoned and dredged in flour to develop a light crust when seared in olive oil and butter. After cooking the pork briefly on both sides until golden, the pan is used to build the sauce by sautéing garlic followed by Dijon mustard and chicken broth, incorporating herbes de Provence or Italian seasoning for fragrant herbal notes. Heavy cream is added and gently bubbled until slightly thickened, then the pork medallions return to the pan to finish cooking and absorb the sauce. A sprinkle of fresh parsley at the end adds freshness and color.
The resulting dish balances tender pork with a creamy coating that carries mild garlic and mustard nuances underscored by herbal seasoning. It’s well suited to be served alongside rice, mashed potatoes, or steamed vegetables, which can capture the flavorful sauce.
Herbs can be switched to fresh varieties if available in similar quantities for a brighter finish. Adjust seasoning at the end as needed to enhance the balance of creamy and savory tastes.
Ingredients
- 1 pound pork tenderloin cut into medallions
- salt to taste
- black pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1/4 cup chicken broth (or dry white wine)
- 1/4 teaspoon herbes de provence (or Italian seasoning)
- 1 cup heavy cream aka whipping cream
- 1/2 tablespoon parsley chopped, fresh
Instructions
- Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
- Season the pork with salt & pepper and coat each piece in flour.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
- Stir in the garlic, Dijon mustard, chicken broth, Herbes de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
- Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
- Sprinkle the fresh parsley over top and season with extra salt & pepper if needed.
Notes
- Fresh herbs can substitute dried herbes de Provence for a more vibrant flavor; use about a tablespoon of chopped fresh herbs.
- Adjust salt and pepper at the end to suit your taste preference after the sauce has thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 170mg | 57% |
| Sodium | 193mg | 8% |
| Potassium | 502mg | 11% |
| Sugar | 1g | 2% |
| Vitamin A | 1092IU | 22% |
| Vitamin C | 3mg | 3% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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