Saucy Pork Medallions
Elevate your weeknight dinner with these irresistible Saucy Pork Medallions, a dish that combines tender, seared pork medallions with a velvety Dijon cream sauce infused with shallots, garlic, and fresh thyme. This easy yet elegant recipe is ready in under 45 minutes, making it perfect for busy evenings or a quick gourmet experience. The rich, savory sauce is ideal for drizzling over the pork and pairs beautifully with comforting sides like creamy mashed potatoes or roasted vegetables. With simple ingredients and a one-pan cooking method, this dish is a flavorful choice the whole family will love. Perfectly portioned for four, Saucy Pork Medallions are a must-try for lovers of hearty, restaurant-quality meals 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
- 1 medium Shallot
- 2 Garlic cloves
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tbsp Dijon mustard
- 1 tsp Fresh thyme leaves
- 2 tbsp Fresh parsley
Instructions
Trim the pork tenderloin of any silver skin and cut it into 1-inch thick medallions. You should end up with approximately 12 pieces.
Season the pork medallions with salt and pepper on both sides.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted and hot, add the pork medallions in a single layer (cook in batches if necessary). Sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the skillet. Finely chop the shallot and mince the garlic. Add both to the pan and sauté for 2-3 minutes until softened and fragrant.
Deglaze the pan by pouring in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream, Dijon mustard, and fresh thyme leaves. Let the sauce simmer for 4-5 minutes, stirring occasionally, until it thickens slightly.
Return the pork medallions and any accumulated juices back to the skillet. Spoon the sauce over the medallions and let them cook for another 5-7 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from heat and sprinkle the dish with freshly chopped parsley.
Serve the saucy pork medallions immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or rice.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 4574 mg | 199% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 87 mg | 7% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2403 mg | 51% | |
*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.
