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Creamy Pork Tenderloin Medallions
4.9 from 173 votes

Creamy Pork Tenderloin Medallions

Creamy Pork Tenderloin Medallions feature tender pork rounds coated in flour, pan-seared to a golden crust, and enveloped in a rich cream sauce infused with garlic, Dijon mustard, and herbes de Provence. The sauce thickens gently as it finishes cooking with the pork, lending a smooth texture and deep flavor. Fresh parsley sprinkled on top adds a mild herbal brightness that complements the savory sauce. This dish is ideal for a comforting dinner that pairs well with simple sides to soak up the creamy sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 433 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
  2. Season the pork with salt & pepper and coat each piece in flour.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 433

% 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.