Creamy Garlic Pork Tenderloin Medallions
Garlic Pork Medallions
Tender pork tenderloin medallions are seared until golden, then simmered briefly in a garlic cream sauce with Dijon, Parmesan, and fresh herbs.
Pork tenderloin cooks quickly, which makes it well suited to a skillet dinner, but it needs a little attention to stay juicy. Cutting the tenderloin into even medallions gives every piece a broad surface for browning and keeps the center tender.
The sauce starts in the same pan, so the browned bits left behind by the pork flavor the garlic, stock, and cream. Dijon mustard adds a quiet sharpness, while Parmesan gives the sauce body without making it heavy.
A short simmer is enough to finish the pork and thicken the sauce. Pull the pan from the heat as soon as the medallions are cooked through so the cream stays smooth and the pork remains tender.
Serve the medallions over mashed potatoes, buttered noodles, rice, or a simple green vegetable. Spoon plenty of sauce over the top and finish with parsley for a fresh note.
Nutrition (per serving)
Directions
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1
Pat the pork medallions dry. Season both sides with the salt and pepper, then dust lightly with the flour and shake off any excess.
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2
Heat the olive oil in a large skillet over medium-high heat. Add the pork in a single layer and sear for 2 to 3 minutes per side, until golden but not fully cooked through. Transfer to a plate.
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3
Reduce the heat to medium. Add the butter to the skillet, then stir in the garlic for about 30 seconds, just until fragrant.
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4
Pour in the chicken broth and scrape the bottom of the skillet to loosen the browned bits. Simmer for 2 minutes, until slightly reduced.
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5
Stir in the heavy cream, Dijon mustard, and thyme. Bring to a gentle simmer, keeping the sauce below a hard boil.
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6
Return the pork and any plate juices to the skillet. Simmer for 4 to 6 minutes, turning once, until the pork reaches 145°F in the thickest pieces.
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7
Stir in the Parmesan until melted and the sauce lightly coats the spoon. If the sauce is too thick, loosen it with a small splash of broth.
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8
Remove from the heat and stir in the parsley and lemon juice. Taste the sauce and adjust with a little more salt or pepper if needed.
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9
Serve the pork medallions hot with the garlic cream sauce spooned over the top.
Ingredients
- Pork tenderloin trimmed and cut into 1-inch medallions:1 1/2 lb
- Kosher salt:1 tsp
- Black pepper:1/2 tsp
- All-purpose flour:2 tbsp
- Olive oil:1 tbsp
- Unsalted butter:2 tbsp
- Garlic cloves minced:5
- Low-sodium chicken broth:3/4 cup
- Heavy cream:1 cup
- Dijon mustard:2 tsp
- Fresh thyme leaves:1 tsp
- Grated Parmesan cheese:1/3 cup
- Fresh parsley chopped:2 tbsp
- Lemon juice:1 tsp
Tips & Notes
- Use pork tenderloin, not pork loin; tenderloin is smaller and cooks much faster.
- If your skillet is crowded, sear the medallions in two batches so they brown instead of steam.
- Keep the cream at a gentle simmer after adding it to prevent the sauce from reducing too aggressively.
- An instant-read thermometer is the best way to avoid overcooking the pork.
