Creamy Pork Tenderloin Medallions

Ingredients

• 454 g (1 pound)pork tenderloin
• to tastesalt and pepper
• for dredgingflour
• 15 ml (1 tablespoon)olive oil
• 30 g (2 tablespoons)butter
• 2 clovesgarlic, minced
• 2.5 ml (1/2 teaspoon)Dijon mustard
• 60 ml (1/4 cup)chicken broth or dry white wine
• 1.25 ml (1/4 teaspoon)Herbes de Provence or Italian seasoning
• 240 ml (1 cup)heavy cream or whipping cream
• 7.5 ml (1/2 tablespoon)fresh parsley, chopped

Instructions

1. 1

   Slice the pork

   Trim away any excess fat, then cut the tenderloin into rounds about 2.5 cm (1 inch) thick.

2. 2

   Season and flour

   Season the pork with salt and pepper, then coat each piece in flour.

3. 3

   Brown the medallions

   Heat the olive oil and butter in a skillet over medium-high heat. When the pan is hot, add the pork, working in batches if needed, and cook for about 3 minutes on each side until lightly golden. Take the pan off the heat and remove the pork.

4. 4

   Build the sauce

   Stir the garlic, Dijon mustard, chicken broth and Herbes de Provence into the pan, then return it to the heat. Scrape up the browned bits and cook the sauce for about 1 minute.

5. 5

   Simmer with cream

   Stir in the cream and let it bubble for about 2 minutes. Return the pork to the pan and cook for 5 minutes, lowering the heat a little if needed, until the pork is cooked through and the sauce has thickened to your liking.

6. 6

   Finish and season

   Scatter the parsley over the pork and add more salt and pepper if needed.

What are pork tenderloin medallions?

Medallions are rounds cut from a tenderloin, a lean, tender cut of pork. This American-style skillet dish pairs the quickly seared pieces with a creamy pan sauce.

The method works because the pork browns first, leaving flavourful bits in the pan for the sauce. Cream, mustard and herbs turn those browned bits into a rich coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 433 calories, 25g protein, 4g carbs, 35g fat.

The pork supplies most of the protein, while the cream and butter account for much of the fat. Flour contributes a small amount of carbohydrate, and the broth adds savoury flavour. Serve a medallion portion with vegetables and a measured helping of potatoes, rice or pasta to balance the plate.

Choosing the ingredients

Pork tenderloin: Cut the rounds to a similar thickness so they cook at much the same pace. Trim away excess fat before slicing.

Flour: A light coating helps the medallions brown and also contributes to a sauce that clings. Shake off any excess before they go into the skillet.

Cream and herbs: Heavy or whipping cream gives the sauce its richness. Herbes de Provence or Italian seasoning both provide an aromatic herbal note.

Getting a good sear

Hot pan: Wait until the oil and butter are hot before adding the pork, so the pieces start browning rather than slowly steaming.

Room to brown: Cook in batches if the skillet is crowded. Leave the medallions undisturbed while they cook for about 3 minutes per side, then remove them from the pan.

Making the creamy sauce

Browned bits: Take the pan off the heat before stirring in the garlic, mustard, broth and herbs. Scrape the pan well as the mixture warms again, loosening the savoury residue.

Gentle bubbling: Once the cream is in, let the sauce bubble for about 2 minutes, then return the pork for its final 5 minutes. If it thickens too quickly, lower the heat a little.

Checking doneness and texture

Pork: The rounds should be cooked through after their final 5 minutes in the sauce. Thickness can affect how quickly they cook, so check a piece before serving.

Sauce: It should thicken to your preference while coating the pork. Keep the heat moderate after adding the cream to avoid an overly vigorous boil.

What to serve alongside

Starchy sides: Spoon the sauce over mashed potatoes, rice or pasta to make the most of it. These are serving suggestions rather than additions to the skillet recipe.

Vegetables: Add a green vegetable such as steamed green beans or broccoli to round out the plate and balance the rich sauce.

Recipe notes & tips

• Slice the tenderloin into evenly sized rounds for more consistent cooking.
• Dredge the pork just before cooking so the flour coating stays light.
• Brown the medallions in batches if they do not fit in a single layer.
• Scrape the browned bits from the skillet when you add the broth.
• Lower the heat if the cream sauce is bubbling too vigorously.
• Taste the sauce before serving and adjust the salt and pepper if needed.

Variations

• Use white wine: Replace the chicken broth with the same amount of dry white wine.
• Change the herbs: Use Italian seasoning instead of Herbes de Provence.
• Add mushrooms: Brown sliced mushrooms in the skillet before making the sauce.
• Serve with pasta: Spoon the medallions and sauce over cooked pasta.
• Add a peppery finish: Grind extra black pepper over the dish just before serving.

Common mistakes to avoid

• Crowding the skillet: The pork may steam instead of browning; cook it in batches.
• Uneven slicing: Pieces can finish at different times; aim for rounds about 2.5 cm thick.
• Skipping the pan scrape: Browned bits add flavour to the sauce; loosen them with the broth.
• Boiling the sauce hard: Cream can reduce too quickly; keep it at a gentle bubble.
• Overcooking the pork: It can become dry; check that it is cooked through after the 5-minute simmer.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan over low heat until hot throughout; add a small splash of broth or cream if the sauce has thickened.

Frequently asked questions