This creamy pork tenderloin medallions recipe is simple but elegant! Great for an elevated weeknight meal or when you have company.
These pan seared pork tenderloin medallions are coated in a delicious creamy herb sauce, and the best part is this easy pork recipe only takes about half an hour to make.
I used to cook pork a lot back when I lived by myself. It was one of my favorite things to make to take for work lunches, actually. These days for the blog I'm very much into chicken recipes (people love their chicken!), but I do want some more pork tenderloin recipes on here because it is tasty and so easy to make. Definitely comfort food.
On a related note, it is so hard to take good photos of pork. Especially when you choose beige plates, beige potatoes, and the sauce is beige. ๐ Thank goodness for parsley to brighten up the photos a bit.
How to cook pork tenderloin medallions
- Slice the pork tenderloin into 1" rounds;
- Season the pork medallions with salt & pepper, and coat them in flour;
- In a hot skillet, brown the pork medallions for about 3 minutes/side, then take them out of the pan while you make the sauce;
- Deglaze the pan (stir in the mustard, chicken broth, Herbs de Provence, and scrape up the brown bits);
- Stir in the cream then finish cooking the pork in the sauce (about 5 minutes).
(Full ingredients and instructions are in the recipe card below)
Recipe notes:
- I buy McCormick brand Herbs de Provence. You can sub with Italian seasoning, but I do love using the Herbs de Provence every now and then, so it's a nice thing to keep in your pantry. Another recipe I love that uses this herb blend is my creamy white wine chicken.
- Feel free to use fresh herbs instead of dried ones if you happen to have some.
- These days it is acceptable to have a bit of pink when you cut into pork. The recommended internal temperature is 145F if you use a meat thermometer. As with any meat, I recommend taking care not to overcook it because it will end up dry and chewy.
- You can substitute the chicken broth for white wine if you wish.
What to serve pork tenderloin medallions with?
I recommend mashed potatoes, pasta, rice, or steamed vegetables (try broccoli and/or carrots) if you want something a bit lighter.
More pork recipes to try:
- Creamy Balsamic Pork Tenderloin
- Ground Pork Tacos with Apple Slaw
- Perfect Instant Pot Pulled Pork
- Pork Tenderloin Medallions in Brandy and Apple Cream Sauce
- Easy Pork Chops and Apples
- Crockpot Honey Mustard Pork Chops
These pork fillet medallions are super tender and melt in your mouth!
Made this recipe? Have questions? Leave me a comment below. As always, tag me #saltandlavender on Instagram so I can see your creations.
Creamy Pork Tenderloin Medallions
This creamy pork tenderloin medallions recipe is simple but elegant! Great for an elevated weeknight meal or when you have company.
Ingredients
- 1 pound pork tenderloin cut into medallions
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1/4 cup chicken broth
- 1/4 teaspoon Herbs de Provence (or Italian seasoning)
- 1 cup heavy/whipping cream
- 1/2 tablespoon fresh parsley chopped
Instructions
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Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
-
Season the pork with salt & pepper and coat each piece in flour.
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Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
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Stir in the garlic, Dijon mustard, chicken broth, Herbs de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
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Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
-
Stir in the fresh parsley and season with extra salt & pepper if needed.
Recipe Notes
- You can definitely use fresh herbs if you have some on-hand. I'd use about a tablespoon of chopped fresh herbs (use whatever you happen to have or your fav combo) plus the chopped parsley.
Jayne says
Fantastic flavor and so easy to make. My husband was over the moon!
Served over mashed potatoes with arugula lemon pine nut salad. Better than any restaurant.
I cook extensively but had never used Herbs de Provence. I was gifted some and fell in love with the flavor. Thanks for sharing.
I did not have any fresh parsley but took a page from Persian cooking and reconstituted a tablespoon of dried parsley in a little hot water. Voila! Fresh parsley flavor. Perfect touch.
Natasha says
I'm so glad you two enjoyed this meal!! I need to remember that parsley trick!
Marianne says
Sounds delicious! Could this Creamy Pork tenderloin Medallion recipe be prepared in an Instant Pot? I love your recipes.
Natasha says
Hi Marianne! So glad you like my recipes. ๐ I don't recommend it for this particular recipe, unfortunately. This is a quick stovetop recipe, and the Instant Pot boils the heck out of anything, so it would ruin the delicate cream sauce and probably turn the pork into rubber as well. I do have one pork tenderloin recipe for the Instant Pot that has been tested if you're interested: https://www.saltandlavender.com/honey-garlic-instant-pot-pork-tenderloin/
Danielle says
I recently discovered Salt & Lavender through Instagram and have never looked back. So many easy, yet amazing recipes!
My fiance and I made this one the other night and it was beyond amazing! I love pork tenderloin and love that this recipe is easy, fast and something different. The sauce was the best part; savory, rich and delicious. There's a 100% chance we will be making this again!
Natasha says
Yay! So glad you found me, Danielle! ๐ I'm so pleased you guys liked this recipe! XO
Sandy says
This was delicious! The pork was very tender and the kids asked for more โsauceโ next time. I am always looking for new recipes for pork tenderloin. This one will be added to my collection! Thank you for an awesome supper!!
Natasha says
You're welcome!! So glad they liked it! ๐
Lane says
This was absolutely delicious!! The pork is tender and the sauce is fabulous. The sauce is so good on mashed potatoes too. My husband and two boys raved about it and I wanted to pat myself on the back! I am making your loaded baked potato soup tomorrow. Iโm so glad I found your site! Thank you for allowing me to get out of my dinner rut.
Natasha says
I'm so happy you enjoyed the recipe, Lane!! Hope you like the soup too. So glad you found me! XO
Brette says
The remark about how pink is now considered acceptable in pork is a reminder of a restaurant experience I had in the Czech Republic. My pork arrived more than pink, more like red in the middle. Remembering the old rule that pork should be cooked to an internal temperature of 140 degrees, i was shocked to see rare pork. I had the waiter send it back. Probably out of revenge, the insulted chef nuked it in the microwave and sent me back an inedible piece of leather. They offered me a free dessert as consolation, but by then, I had lost my appetite. When in the Czech Republic, itโs best to opt for the pasta. That aside, the pork medallions look delicious.
Natasha says
I love that story! I used to live in Prague and I can totally see this happening hahaha.:D
Joanne says
Oh this is delicious, a very easy but tasty and indulgent dinner, I made it with potato cakes and asparagus, super yum x
Natasha says
So glad you liked it, Joanne! Thanks so much for taking the time to leave me a comment! XO
Jay says
Is the nutrition info listed somewhere?
Thanks!
Natasha says
I don't have it at this time - sorry!
Mary Ann | The Beach House Kitchen says
This looks so delicious Natasha! Tom and I love pork and enjoy it at least once a week. Adding this to our menu soon.
Natasha says
Thanks so much!! Hope you like it! XO