Creamy Pork Tenderloin Medallions Recipe

This creamy pork tenderloin medallions recipe features tender, golden-brown pork medallions in a rich, flavorful sauce made with Dijon mustard, chicken broth, heavy cream, and aromatic herbs. This easy-to-make dinner is perfect for weeknights or special occasions and delivers a mouthwatering combination of savory flavors and smooth texture. The creamy sauce pairs beautifully with perfectly cooked pork, making it a comforting, satisfying meal the whole family will love.

Ingredients

• 1 pound pork tenderloin, sliced into medallions
• Salt and 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
• 1/2 tablespoon fresh parsley, chopped

Instructions

1. Prepare the Pork: Trim any excess fat from the pork tenderloin and slice it into approximately 1-inch thick medallions. Season both sides with salt and pepper. Dredge each piece lightly in flour, ensuring an even coat.
2. Cook the Pork: Heat olive oil and butter in a skillet over medium-high heat. Once the pan is hot, add the pork medallions (you may need to do this in batches). Cook for about 3 minutes on each side until they are lightly golden brown. Remove the pork from the pan and set aside.
3. Make the Sauce: In the same pan, add minced garlic and stir for about 30 seconds, until fragrant. Stir in Dijon mustard, chicken broth, and Herbes de Provence, scraping up any browned bits from the bottom of the pan. Let the mixture cook for about 1 minute.
4. Finish the Sauce: Add the heavy cream to the pan, stirring well. Allow the sauce to bubble for about 2 minutes, thickening slightly.
5. Return Pork to the Pan: Add the cooked pork medallions back into the pan, cooking for an additional 5 minutes, until the pork is fully cooked through and the sauce has thickened to your preference.
6. Serve: Sprinkle chopped fresh parsley over the top and adjust seasoning with additional salt and pepper if desired. Serve warm.

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Why You’ll Love This Recipe

• Quick and Simple: This dish is easy to make with simple ingredients, yet feels elegant enough for a special occasion.
• Flavorful Sauce: The creamy sauce, enriched with Dijon mustard and Herbes de Provence, perfectly complements the pork medallions, adding a savory richness to every bite.
• Tender Pork: The pork medallions are perfectly cooked, tender on the inside and golden on the outside, with a luscious cream sauce to enhance the flavors.

Tips

• Cook in Batches: If your skillet isn’t large enough to hold all the pork at once, cook it in batches to avoid overcrowding. This ensures an even golden crust.
• Adjust the Sauce Consistency: If the sauce becomes too thick, you can thin it by adding a bit more chicken broth or cream.
• Use Fresh Herbs: While Herbes de Provence adds a nice touch, fresh herbs like thyme or rosemary work well too, offering an extra burst of flavor.

Variations and Substitutions

• Wine Substitute: If you don’t have chicken broth, dry white wine can be a great substitute, adding a slightly different depth of flavor.
• Pork Alternatives: This recipe works well with chicken medallions as a substitute for pork if preferred.
• Non-Dairy Option: For a non-dairy version, use coconut cream or a non-dairy alternative to heavy cream, though the flavor will change slightly.

FAQs

Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the sauce ahead of time and store it separately. When ready, reheat the sauce, then cook the pork medallions and combine them.

What can I serve with this dish?
This dish pairs wonderfully with mashed potatoes, rice, or roasted vegetables. It also goes well with a simple side salad.

Can I use boneless pork chops instead of pork tenderloin?
Yes, boneless pork chops can be used as an alternative, but they may require slightly different cooking times due to their thickness.

Serving Suggestions

• Serve with creamy mashed potatoes or a fresh green salad to balance out the richness of the dish.
• Pair with a glass of light white wine, such as Chardonnay, to complement the creamy sauce.
• For extra texture, consider adding sautéed mushrooms or spinach to the sauce for a more hearty dish.