Creamy Tarragon Pork Tenderloin Medallions

Ingredients

• 454 g (about 680 g)pork tenderloin
• 15 mlolive oil
• 240 mlchicken stock
• 15 mlfresh tarragon, minced
• 227 gsour cream
• 2.5 mlDijon mustard
• to tastesalt and pepper

Instructions

1. 1

   Slice the pork

   Cut the pork into medallions about 2.5 cm thick, then season them with salt and pepper.

2. 2

   Heat the oil

   Warm the olive oil in a large frying pan over medium heat.

3. 3

   Sear the medallions

   Cook the pork for 4–5 minutes on each side, until golden and cooked through. Transfer it from the pan and set aside.

4. 4

   Reduce the stock

   Add the chicken stock and tarragon to the pan. Simmer for 4–5 minutes, until the liquid has reduced by half.

5. 5

   Finish the sauce

   Take the pan off the heat and stir in the sour cream and Dijon mustard. Season with salt and pepper to taste, then serve the pork with the sauce drizzled over it.

What are pork medallions?

Pork medallions are cross-cut slices of tenderloin, a lean and tender cut that cooks quickly. This American-style skillet version pairs them with a creamy sauce flavoured with tarragon.

The short sear and quick pan sauce make it a practical choice for a weeknight meal. The stock picks up the browned bits in the pan, while sour cream adds richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 304 calories, 27g protein, 5g carbs, 20g fat.

The pork provides most of the protein, while the sour cream and olive oil contribute much of the fat. The small amount of carbohydrate comes mainly from the stock and sour cream. Add vegetables and a measured serving of potatoes or rice to round out the plate.

The ingredients that shape the sauce

Tarragon: Fresh minced leaves give the sauce its distinctive aromatic, slightly anise-like flavour. Add them to the stock so they have a few minutes to infuse.

Sour cream: Stir it in after removing the pan from the heat for a smooth, creamy finish. Dijon mustard brings a gentle tang and savoury depth.

Searing the pork

Even slices: Cut the tenderloin into medallions of similar thickness so they cook at roughly the same rate. Season both sides before they go into the pan.

Room in the pan: Arrange the pork in a single layer so it can brown rather than steam. If the pan is crowded, sear in batches.

Getting the sauce right

Reduce first: Simmer the stock and tarragon until the liquid is about half its starting volume, as directed. This concentrates the pan flavour before the cream is added.

Lower the heat: Take the pan off the heat before stirring in the sour cream and mustard. This helps the sauce stay smooth rather than splitting.

Check the pork as it cooks

The method calls for 4–5 minutes per side and a golden exterior, but the exact time can vary with the thickness of the slices and the pan. Avoid leaving the pork in the pan longer than needed once it is cooked through.

Set the medallions aside while making the sauce, then serve them with the sauce poured over the top.

What to serve alongside

Potatoes or rice make useful partners for the creamy sauce, while steamed green beans, peas or a crisp salad add freshness. Choose a simple side that can be prepared while the pork cooks.

For a balanced plate, pair a serving of pork and sauce with vegetables and a modest portion of a starchy side.

Recipe notes & tips

• Cut the medallions to a consistent thickness for more even cooking.
• Pat the pork dry before seasoning if its surface is damp, to help it brown.
• Use a large pan and avoid crowding the pork while searing.
• Keep a close eye on the stock as it reduces so it does not evaporate completely.
• Take the pan off the heat before adding the sour cream.
• Taste the finished sauce and adjust the salt and pepper before serving.

Variations

• Add mushrooms: Brown sliced mushrooms in the pan after searing the pork, then continue with the stock.
• Use dried tarragon: Add a smaller amount and taste the sauce before adding more.
• Brighten the sauce: Stir in a little lemon juice to add a fresh note.
• Serve with greens: Add steamed green beans or peas alongside the medallions.
• Make it dairy-free: Use a suitable unsweetened plant-based alternative to sour cream, knowing the sauce may have a different texture.

Common mistakes to avoid

• Uneven slices: Medallions of different thicknesses cook at different rates; cut them as evenly as possible.
• Crowded pan: The pork may steam instead of browning; sear it in batches if needed.
• Skipping the reduction: The sauce may taste thin; simmer the stock until it has reduced by half.
• Adding sour cream over heat: The sauce can split; remove the pan from the heat first.
• Overcooking the pork: The medallions can become dry; check them as they approach the end of the stated cooking time.

How to store

Refrigerate leftover pork and sauce in an airtight container for up to 3 days. Reheat gently in a covered pan over low heat, stirring the sauce; avoid boiling it.

Frequently asked questions