Pork Tenderloin Medallions

These tender Pork Tenderloin Medallions are seared until golden and smothered in a silky white wine cream sauce. It’s an easy skillet supper that turns an affordable cut of pork into a company-worthy meal the whole family will love.

Course Main Course, Pork

Cuisine American, Southern

Keyword pork-tenderloin-medallions

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 379kcal

Ingredients

1 1/2-2 lbs pork tenderloin
1 1/2 tsp coarse sea salt
1 tsp black pepper
1 tsp granulated garlic or garlic powder
1 tsp onion powder
3 Tbsp all purpose flour
2 Tbsp olive oil
1 Tbsp butter
White Wine Cream Sauce:
1 Tbsp butter
1 medium shallot, finely diced or 1/4 cup finely diced sweet onion
1/2 tsp salt
2 medium garlic cloves minced
1/4 cup dry white wine
1/2 cup low sodium chicken broth
2-3 tsp Dijon mustard adjust to taste
1/2 tsp dried thyme or 1-2 teaspoons fresh thyme
1 cup heavy cream
2 Tbsp chopped fresh parsley

Instructions

Remove any silver skin from the pork tenderloin. Slice into 1-inch medallions and gently flatten each piece to about ¾ inch thick with the heel of your hand or using a meat mallet.
In a shallow bowl, whisk salt, pepper,garlic powder and onion powder into the flour. Lightly dust both sides of each pork medallion with the seasoned flour.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add the pork medallions in a single layer. Cook for 2 to 3 minutes per side until golden brown and the internal temperature reaches 145°F (63°C). Transfer to a plate and tent loosely with foil to keep warm.
Reduce the heat to medium. If the skillet contains excessive fat, spoon off all but about 1 tablespoon. Add the remaining tablespoon of butter, followed by the shallot or onion. Season with salt. Cook for 2 to 3 minutes until softened. Add the garlic and cook for 30 seconds.
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine has reduced by about half.
Add the chicken broth, Dijon mustard, and thyme. Simmer for 2 to 3 minutes.
Stir in the heavy cream and cook over low heat, allowing the sauce to gently simmer until slightly thickened, about 3 to 5 minutes. Avoid boiling vigorously.
Return the pork and any accumulated juices back to the skillet. Simmer gently for 1 to 2 minutes to warm through.
Stir in 1 Tbsp parsley, taste, and adjust seasoning with salt and pepper as needed. Serve with a sprinkle of parsley along with your favorite side dishes.

Notes

Pork Tenderloin -Pork tenderloin is naturally lean and tender, making it ideal for quick-cooking recipes. Be careful not to confuse it with pork loin, which is much larger and requires a different cooking method.
White Wine -Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines, which can overwhelm the savory flavors of the sauce.
Heavy Cream - Use heavy or whipping cream (33–36% milk fat). Lower-fat creams are more prone to curdling or separating when combined with acidic ingredients like wine.
Spices - You can add smoked paprika to the seasoned flour or cayenne powder for a little heat.
Dijon Mustard - The Dijon adds subtle flavor and also helps emulsify the sauce, creating a smoother texture. You could use a spicy brown mustard or whole grain mustard.
Trouble Shooting the Cream Sauce - If the sauce appears oily or begins to separate, whisk in a tablespoon or two of warm chicken broth and reduce the heat.
Fresh Herbs - You can use fresh thyme, oregano, rosemary or parsley.
Mushrooms - You can saute mushrooms in a separate skillet then serve on top.

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