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Pork Medallions with Lemon Wine Sauce Recipe
5 from 12 votes

Pork Medallions with Lemon Wine Sauce Recipe

Pork Medallions with Lemon Wine Sauce features tender pork slices seared with rosemary and finished with a creamy sauce made from white or rosé wine, broth, Dijon mustard, and cream. The sauce is thickened with cornstarch slurry and brightened with lemon juice and fresh chives. This dish balances savory pork with a tangy, velvety sauce, suitable for a special family meal.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6 medallions
Calories: 179 kcal
Course: Main Course
Cuisine: French, American

Ingredients

To cook pork medallions
  • 6 pork medallions 1 inch thick, slices
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper ground
  • 1 Tablespoon olive oil
  • 2-3 rosemary sprigs
  • 1 Tablespoon butter
For the sauce
  • 1 Tablespoon butter
  • ½ Cup wine white or rose
  • 1 Cup broth *see Notes
  • ½ Teaspoon onion powder
  • ½ Teaspoon garlic powder
  • salt to taste
  • black pepper to taste, ground
  • 1 Tablespoon Dijon mustard
  • ¼ Cup cream table or heavy
  • 2 Tablespoon corn starch
  • 1 Tablespoon water lukewarm
  • lemon juice of ½ lemon
  • chives fresh, chopped

Instructions

To cook pork medallions
    Cup of Yum
  1. Place meat medallion slices on a working surface and pat dry to take it excess liquid on the meat.
  2. Season meat with salt and black pepper on both sides.
  3. Heat up a pan with olive oil and place rosemary sprigs into the hot oil.
  4. Place meat into sizzling skillet, keep on a medium-high heat setting. Add and melt butter in the skillet.
  5. Cook on both sides, for about 2-3 minutes on each side, until cooked through.
  6. Take the meat out of the skillet. Keep the skillet with the rosemary sprigs in it over the heat to prepare the sauce
For the sauce
  1. Keep the skillet over a medium heat setting and pour wine into the pan to deglaze.
  2. Continue to pour in the broth and season with onion powder, garlic powder, salt, black pepper, and dijon mustard.
  3. Mix it well and keep on heating your sauce over a medium-high heat setting.
  4. Continue to build up the sauce and stir in cream.
  5. Prepare a slurry by combining lukewarm water with the cornflour. Add a spoonful of the cooking sauce to the slurry and pour it all to the sauce in the skillet. That way the cornflour will mix in better.
  6. Continue to cook over a medium heat setting and stir in lemon juice.
  7. Reduce the sauce to desired consistency.
  8. Turn off heat and place meat back into the sauce.
  9. Garnish with chopped fresh chives. Serve up hot.

Notes

  • Use a neutral broth like vegetable broth for a balanced sauce flavor.
  • Dijon mustard acts as an emulsifier, making the sauce creamier and smoother.
  • This recipe is a low-carb option suitable for special family dinners.

Nutrition Information

Calories 179kcal (9%) Carbohydrates 4g (1%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 7g (35%) Cholesterol 39mg (13%) Sodium 430mg (18%) Potassium 90mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 356IU (7%) Vitamin C 1mg (1%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 medallions

Amount Per Serving

Calories 179

% Daily Value*

Calories 179kcal 9%
Carbohydrates 4g 1%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 39mg 13%
Sodium 430mg 18%
Potassium 90mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 356IU 7%
Vitamin C 1mg 1%
Calcium 10mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.