Creamy Garlic Pork Medallions
These Creamy Garlic Pork Medallions are tender, flavorful, and cooked in one skillet with a rich garlic herb cream sauce. An easy 30-minute dinner that feels cozy and impressive without the extra effort.
Servings: 4
Calories: 462kcal
Ingredients
- 1 pork tenderloin about 1 to 1¼ pounds
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 small onion finely chopped
- ½ cup chicken broth low sodium
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 teaspoon fresh rosemary chopped, or ¼ teaspoon dried
- ¼ cup Parmesan cheese grated
- 2 tablespoons parsley chopped, for garnish
Instructions
- Slice the pork tenderloin into 1-inch medallions. Pat dry, then season both sides with ½ teaspoon salt and ½ teaspoon pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the medallions in a single layer and sear 2 to 3 minutes per side until golden. Remove to a plate.
- In the same skillet, melt the remaining 1 tablespoon butter. Add 1 chopped onion and cook 3 minutes. Stir in 3 minced garlic cloves and cook 30 seconds.
- Pour in ½ cup chicken broth, scraping up all the browned bits. Add 1 cup heavy cream, 1 teaspoon Dijon, thyme, rosemary, and ¼ cup Parmesan. Simmer 3 to 4 minutes, until slightly thickened.
- Return the pork and any juices to the skillet. Reduce heat and simmer 5 minutes, or until the medallions are cooked through and the sauce is silky.
- Garnish with parsley and spoon plenty of sauce over the pork.
Notes
- Slice evenly: Cut the pork into 1-inch medallions so they cook quickly and evenly.
- Pat the pork dry: Dry meat sears better and builds more flavor in the pan.
- Sear in batches if needed: Give the medallions space so they brown instead of steam.
- Deglaze the pan well: Use the chicken broth to scrape up all the browned bits, that flavor goes straight into the sauce.
- Simmer gently at the end: Let the pork finish in the sauce so it stays tender and absorbs flavor.
- Leftovers store well: Keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 462kcal | Carbohydrates: 5g | Protein: 28g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 160mg | Sodium: 492mg | Potassium: 589mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1296IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 2mg
