Pork Medallions in Wine Sauce
Transform your weeknight dinner into a gourmet experience with these tender and juicy Pork Medallions in Wine Sauce. Perfectly seared pork tenderloin medallions are bathed in a luscious, silky white wine and cream sauce, infused with the delicate flavors of garlic, shallots, and a hint of fresh parsley. Ready in just 40 minutes, this elegant dish is surprisingly simple to prepare, making it ideal for both busy weeknights and special occasions. Pair it with creamy mashed potatoes or vibrant steamed vegetables to soak up the rich flavors of the sauce. With its balance of savory and creamy notes, this recipe is a must-try for pork lovers seeking effortless sophistication and restaurant-quality results at home!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 medium Shallot, finely chopped
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
- 2 tbsp Fresh parsley, chopped
Instructions
Trim any excess fat or silver skin from the pork tenderloin. Slice the tenderloin into 1-inch thick medallions.
Season the medallions on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork medallions in a single layer.
Sear the medallions for 2-3 minutes on each side until golden brown and just cooked through. Remove them from the skillet and set aside on a plate. Cover with foil to keep warm.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and chopped shallot.
Cook for 2-3 minutes until the garlic and shallot are soft and fragrant, stirring frequently to avoid burning.
Deglaze the skillet by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Allow the wine to simmer for 2-3 minutes, reducing slightly.
Add the chicken broth and continue to simmer for another 3-4 minutes to allow the flavors to concentrate.
Reduce the heat to low and stir in the heavy cream. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Return the pork medallions to the skillet, spooning the sauce over them. Let them warm in the sauce for 2-3 minutes.
Garnish with fresh parsley before serving. Serve hot with your choice of side dishes, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.1 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 92 mg | 7% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2489 mg | 53% | |
*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.
