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Creamy Pork Tenderloin Medallions

Published: / Updated: / 47 Comments

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This creamy pork tenderloin medallions recipe is simple but elegant! Great for an elevated weeknight meal or when you have company.

You may also enjoy this Easy Baked Pork Tenderloin recipe next for a quick family meal.

creamy pork tenderloin medallions close-up on a plate with mashed potatoes

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. 😛 Thank goodness for parsley to brighten up the photos a bit. 

How to cook pork tenderloin medallions

  1. Slice the pork tenderloin into 1" rounds;
  2. Season the pork medallions with salt & pepper, and coat them in flour;
  3. 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;
  4. Deglaze the pan (stir in the mustard, chicken broth, Herbs de Provence, and scrape up the brown bits);
  5. 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)

creamy pork tenderloin medallions recipe (close-up in a skillet)

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 pork tenderloin medallions with mashed potatoes

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 close-up on a plate with mashed potatoes

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.
4.93 from 14 votes
Print Recipe Pin Recipe Save
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 433 kcal

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
 

  • 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.
  • 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.
  • 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.
  • 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.

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.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 433kcalCarbohydrates: 4gProtein: 25gFat: 35gSaturated Fat: 19gCholesterol: 170mgSodium: 193mgPotassium: 502mgSugar: 1gVitamin A: 1092IUVitamin C: 3mgCalcium: 48mgIron: 1mg
Keyword creamy pork recipe, creamy pork tenderloin, pork tenderloin medallions recipe
Author Natasha Bull
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  1. Lindsey says

    5 stars
    This was amazing!!! I only made three little adjustments. First, after removing the pork, I deglazed the pan with about two tablespoons of Sherry. Highly recommend. I also used rosemary as my herb. Finally, I added anchovy past alongside the Dijon mustard. I could eat this every night!

    Reply

  5. Eleanor says

    5 stars
    This is very tasty and not difficult to make. I had never heard of Herbs de Provence, but found McCormicks Organic at my store. I served the medallions over bow pasta. Will make again.

    Reply

  6. Cindy says

    5 stars
    This was delicious! The smell of it alone made want to jump into the pot! Such flavor. I cut some red potatoes and cooked them with the pork. You can't go wrong with this recipe!

    Reply

  7. Toria says

    This recipe looks and sounds delicious and I will be making it soon (I don't rate recipes I haven’t actually, hence no stars yet - will add them once I have), but my family and I absolutely detest mustard (I can't even handle the smell). What do you recommend I use instead to replace it's umami qualties? Thanks!

    Reply

  8. Lceazy says

    5 stars
    I have made this twice and it was amazing both times. The pork was so tender and flavorful. I highly recommend it.

    Reply

  9. Christine Z. says

    5 stars
    I never give a recipe 5 stars on any site. That changed tonight. I just finished this pork tenderloin entree and it is perfect. Surprisingly, it was not too much garlic. The sauce wil be used on fish (I don't really care for fish) and chicken, too. Decadent and delicious. I ususally cook slightly more intricate recipes but I'm going to rethink that now because this recipe is lovely in every way. Do not overcook the pork. Thank you!

    Reply

  10. Rachel Henry says

    4 stars
    it was good! i didn't have heavy cream or half and half, so i used milk. it honestly came out delicious, though i do think i could have probably cooked the pork for less time at the start. the sauce was divine, however i imagined there would be more of it! so i had cooked linguine noodles and steamed broccoli thinking i could toss it all together, which didn't quite work out. so i put a teaspoon of olive oil on the noodles, dumped a bunch of parmesan cheese and some garlic salt on them, then placed the pork loins on top of that! plus broke the steamed broccoli into smaller pieces and just threw that on top, and even added a touch of shredded mozzarella. hubs ate the whole thing in about 2 minutes. it was very tasty! but i'd love if i could yield more sauce out of it.

    Reply

  14. Robert Langlie says

    5 stars
    Saw this on Instagram and made this tonite. It was fantastic. 145° is perfect pink and tender. I added mushrooms and onions and deglazed with white wine (an excuse to finish the wine with dinner). Creamy goodness and the Herb we Provence was on point. Thanks!

    Reply

  15. Jayne says

    5 stars
    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.

    Reply

  16. Marianne says

    Sounds delicious! Could this Creamy Pork tenderloin Medallion recipe be prepared in an Instant Pot? I love your recipes.

    Reply

  17. Danielle says

    5 stars
    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!

    Reply

  18. Sandy says

    This was delicious! The pork was very tender and the kids asked for more “sauce” 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!!

    Reply

  19. Lane says

    5 stars
    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. I’m so glad I found your site! Thank you for allowing me to get out of my dinner rut.

    Reply

  20. 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, it’s best to opt for the pasta. That aside, the pork medallions look delicious.

    Reply

  21. 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

    Reply

  23. Mary Ann | The Beach House Kitchen says

    5 stars
    This looks so delicious Natasha! Tom and I love pork and enjoy it at least once a week. Adding this to our menu soon.

    Reply