Pork Medallions with Creamy Mushroom Leek Sauce
User Reviews
4.3
Pork Medallions with Creamy Mushroom Leek Sauce
Description
In this Pork Medallions with Creamy Mushroom Leek Sauce recipe, lean pork tenderloin is sliced into medallions and quickly pan-seared to maintain juiciness and achieve a slight browning on the outside. The sauce is built in the same skillet by sautéing cremini mushrooms, leeks, and garlic with fresh thyme for herbal notes. Flour is added to create a roux base, and then milk is stirred in slowly to thicken the sauce. Cream cheese and Greek yogurt added at the end lend a creamy texture with a subtle tang that brightens the dish.
The combination results in a rich yet balanced sauce that clings to tender pork slices, making for a satisfying entree. The use of leeks and mushrooms adds earthiness and mild sweetness, contrasting the savory pork. Cooking the pork and sauce in the same pan allows flavors to meld harmoniously.
You can serve this dish with simple sides like steamed vegetables, rice, or mashed potatoes to soak up the creamy sauce and complete the meal.
Ingredients
- 1 pound pork tenderloin fat trimmed, silverskin removed and cut into approximately 1/2-3/4 inch slices
- 1 tablespoon extra virgin olive oil
- 12 ounces cremini mushrooms sliced
- 1 leek white and light green parts thinly sliced and thoroughly rinsed to remove dirt
- 2 cloves garlic minced
- 1 teaspoon thyme fresh leaves
- salt Kosher, to taste
- black pepper Kosher, to taste
- 1 tablespoon flour
- 3/4 cup milk I used 2% milk, low fat
- 1 ounce cream cheese room temperature, low fat
- 1/2 cup Greek yogurt room temperature, plain
Instructions
- Preheat a large non-stick skillet over medium high heat.
- Season the slices of pork tenderloin with salt and pepper on both sides.
- When the skillet is hot spray with oil or cooking spray then place the pork in the skillet cut side down in a single layer.
- Cook the pork for approximately 2-3 minutes per side then remove from the skillet onto a plate and cover with foil to keep it warm.
- Add the tablespoon of oil to the skillet and lower the heat to medium.
- Swirl the oil around the bottom of the skillet to coat it then add in the mushroom, leek and garlic.
- Sauté for a minute then add in the thyme leaves and season with salt and pepper.
- Sauté another 2-3 minutes or until the leek and mushrooms soften then sprinkle in the flour.
- Stir everything until the flour dissolves.
- Slowly pour in the milk stirring the entire time.
- Once the sauce thickens, approximately 2-3 minutes, add in the cream cheese and stir until it melts and is thoroughly incorporated.
- Remove the skillet from the heat and stir in the Greek yogurt until incorporated.
- Taste for seasoning and add more salt and pepper if needed.
- Add the pork back into the skillet and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 328kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 42g | 84% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 95mg | 32% |
| Sodium | 312mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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