Sauteed Pork Medallions with Port
Elevate your dinner table with these succulent Sautéed Pork Medallions with Port, a dish that combines tender pork tenderloin with a rich and velvety port wine sauce. Perfectly seasoned and lightly dredged in flour, the medallions are pan-seared to golden perfection, creating the ideal base for an indulgent sauce made with minced shallots, garlic, port wine, and a splash of heavy cream. Fresh thyme and a garnish of parsley add aromatic notes to this luxurious dish, which pairs beautifully with creamy mashed potatoes or roasted vegetables. Ready in just 40 minutes, this recipe is a sophisticated yet approachable option for both weeknight meals and special occasions. Treat yourself to this flavorful blend of savory and sweet that’s sure to impress!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup all-purpose flour
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 0.5 cup port wine
- 0.5 cup chicken stock
- 1 tsp fresh thyme, chopped
- 0.25 cup heavy cream
- 2 tbsp parsley, chopped (for garnish)
Instructions
Trim any silver skin or excess fat from the pork tenderloin. Slice the tenderloin into 1-inch thick medallions.
Season both sides of the pork medallions with salt and black pepper. Lightly dredge each medallion in flour, shaking off any excess.
Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil to the pan.
Place the floured pork medallions in the skillet and cook for 3-4 minutes on each side, or until golden brown and fully cooked through. Remove the medallions from the skillet and set aside on a plate, tenting with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the minced shallots and cook for 2-3 minutes until softened.
Stir in the garlic and cook for an additional 30 seconds until fragrant.
Deglaze the skillet by pouring in the port wine. Scrape the bottom of the pan to release any browned bits, then simmer for 2-3 minutes to reduce the wine slightly.
Add the chicken stock and chopped fresh thyme to the skillet. Simmer for another 3-4 minutes until the liquid is slightly thickened.
Stir in the heavy cream and simmer for 1-2 more minutes, allowing the sauce to become rich and velvety.
Return the pork medallions to the skillet, spooning sauce over the top to reheat them gently.
Plate the pork medallions and drizzle with the rich port sauce. Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 2.5 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 580 mg | 12% | |
*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.
