Creamy Pork Medallions
Transform your dinner routine with this elegant yet easy recipe for Creamy Pork Medallions. Tender slices of pork tenderloin are seared to golden perfection, then nestled in a luscious, velvety sauce made with garlic, Dijon mustard, heavy cream, and fragrant thyme. The savory, rich flavors are elevated by a splash of chicken broth that deglazes the pan, capturing every browned bit of caramelized goodness. Ready in just 35 minutes, this comforting dish is perfect for weeknight meals or special occasions alike. Serve over creamy mashed potatoes, steamed rice, or roasted vegetables for a satisfying, restaurant-quality meal right at home. Ideal for pork lovers and fans of creamy skillet dishes, this recipe will quickly become a beloved favorite!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tbsp Dijon mustard
- 1 tsp Fresh thyme leaves (or 1/2 tsp dried thyme)
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Slice the pork tenderloin into 1-inch-thick medallions. Season both sides with salt and black pepper.
Heat one tablespoon of olive oil and one tablespoon of butter in a large skillet over medium-high heat.
Add the pork medallions to the skillet and sear for 2-3 minutes on each side until golden brown and cooked through (internal temperature of 145°F). Remove from the pan and set aside on a plate.
Reduce the heat to medium, add the remaining olive oil and butter to the skillet, and stir in the minced garlic. Cook for 30 seconds until fragrant.
Pour in the chicken broth, scraping the bottom of the pan to deglaze and release any browned bits. Let it simmer for about 3 minutes to reduce slightly.
Stir in the heavy cream, Dijon mustard, and thyme. Simmer gently for 4-5 minutes, stirring occasionally, until the sauce thickens slightly.
Return the pork medallions to the skillet, along with any juices that collected on the plate. Spoon the creamy sauce over the pork and cook for another 2-3 minutes to reheat the medallions and meld the flavors.
Taste the sauce and adjust seasoning with additional salt and pepper, if necessary.
Remove from heat, garnish with fresh parsley (if using), and serve immediately. Pair with mashed potatoes, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 1.8 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
