Wine Basted Pork Medallions
Elevate your weeknight dinner game with these elegant Wine-Basted Pork Medallions, a flavorful dish that promises restaurant-quality results at home. Made from tender pork tenderloin slices, seared to golden perfection, and simmered in a rich, aromatic sauce of dry white wine, chicken broth, fresh thyme, and a touch of cream, this dish strikes the perfect balance between simplicity and sophistication. Each medallion is infused with the savory depth of garlic and butter, finished with a sprinkle of fresh parsley for a vibrant flourish. Quick to prepare in just 40 minutes, this recipe is ideal for cozy family dinners or impressing guests. Pair it with creamy mashed potatoes or roasted vegetables to create a meal that’s as indulgent as it is memorable. Perfect for lovers of pork recipes, wine sauces, and one-skillet meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (about 1 lb) Pork tenderloin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Chicken broth
- 4 sprigs Fresh thyme
- 2 tablespoons Heavy cream
- 2 tablespoons Parsley, chopped
Instructions
Trim any excess fat or silver skin from the pork tenderloin and slice it into 1-inch thick medallions.
Season both sides of the pork medallions with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the pork medallions to the skillet, making sure not to overcrowd the pan, and sear for 3-4 minutes per side until golden brown. Remove medallions from the skillet and set aside on a plate.
Reduce heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant.
Deglaze the skillet by pouring in the white wine. Scrape up any browned bits from the bottom of the pan using a wooden spoon.
Stir in the chicken broth and add the fresh thyme sprigs. Bring the mixture to a simmer.
Return the pork medallions to the skillet, spoon some of the sauce over them, and cook for 5-7 minutes, or until the internal temperature of the pork reads 145°F (63°C).
Remove the pork medallions from the skillet and tent loosely with aluminum foil to keep warm.
Reduce the sauce further over medium heat for about 3-4 minutes until slightly thickened. Remove the thyme sprigs and stir in the heavy cream.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Return the pork medallions to the skillet and spoon the sauce over them to coat.
Sprinkle with chopped parsley and serve immediately, pairing with your favorite starch or vegetables.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4486 mg | 195% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 126 mg | 10% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2619 mg | 56% | |
*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.
