Pork Medallions with Vanilla Rum Cream Sauce
Transform your weeknight dinner into an elegant culinary experience with these Pork Medallions with Vanilla Rum Cream Sauce. Tender slices of pork tenderloin are seared to perfection, then bathed in a luxurious sauce made with dark rum, rich heavy cream, and a hint of fragrant vanilla extract. The result is a beautifully balanced dish with savory, sweet, and velvety flavors that feel restaurant-worthy yet are easy to achieve at home. Finished with a touch of fresh thyme for a gourmet flourish, this recipe is ready in just 40 minutes and serves as a delightful centerpiece for a romantic dinner or sophisticated gathering. Pair it with mashed potatoes or roasted vegetables for a complete meal that’s sure to impress. Perfect for those searching for unique pork recipes, creamy rum sauces, or vanilla-infused savory dishes!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 Shallot (finely chopped)
- 2 cloves Garlic (minced)
- 0.25 cup Dark rum
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 sprig Fresh thyme (optional, for garnish)
Instructions
Trim excess fat and silver skin from the pork tenderloin, then slice it into 1-inch thick medallions.
Season the pork medallions on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and sear for 3-4 minutes on each side, until golden brown and cooked through. Remove the medallions from the skillet and set aside on a plate.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, stir in the finely chopped shallot and cook for 2-3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
Pour in the dark rum, scraping up any browned bits from the bottom of the skillet. Allow the liquid to simmer and reduce by half, about 2-3 minutes.
Lower the heat to medium-low and slowly stir in the heavy cream. Simmer for 3-4 minutes, stirring occasionally, until the sauce begins to thicken.
Stir in the vanilla extract and season the sauce with additional salt and pepper to taste.
Return the pork medallions to the skillet, spooning the sauce over the top to coat them evenly. Cook for 2-3 minutes to reheat the medallions and meld the flavors.
Serve the pork medallions with the vanilla rum cream sauce spooned over the top. Garnish with a fresh thyme sprig if desired.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 3985 mg | 173% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.4 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 50 mg | 4% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2174 mg | 46% | |
*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.
