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This creamy pork tenderloin medallions recipe is so simple yet elegant! It’s ultra comforting, quick to make, and has the most delicious cream sauce.
You may also enjoy this Easy Baked Pork Tenderloin or Creamy Brandy Apple Pork Tenderloin next.
Why you’ll love it
These pan seared pork tenderloin medallions are coated in a mouthwatering creamy herb sauce from scratch. Maybe the best part is that this easy pork recipe only takes about 30 minutes to make with few ingredients. It’s an elevated weeknight meal that’s definitely worthy of company!
Pork is so underrated. When cooked right, it’s melt-in-your-mouth tender and juicy. None of that dry nonsense you remember from your childhood. It’s more flavorful than chicken, and this cozy and creamy pork recipe seems way fancier than it actually is.
What you’ll need
- Pork tenderloin – it’s extra lean and cooks fast. Note that it’s not the same thing as pork loin. They’re two separate cuts of meat and cannot be swapped.
- Flour – after seasoning with salt & pepper, we’re dredging the meat in flour to get a great crust
- Olive oil and butter – for sautéing
- Garlic – use even more than suggested if you’re a big fan
- Dijon mustard – it’s an old trick to add another savory note. It gives dimension but doesn’t make it taste mustard-y.
- Chicken broth – for the base of the sauce and depth of flavor
- Herbs de Provence – it’s a jar of blended herbs including rosemary, thyme, and then a touch of lavender. I buy McCormick brand, and it’s available in most major grocery stores. You can sub with Italian seasoning if unable to find it, though!
- Heavy cream – to give the sauce its luscious quality
- Parsley – for a pop of freshness
Pro tips
- 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. Take care not to overcook it because it will end up dry and chewy!
- It’s totally fine if your sauce ends up more pale than in the photos. I seared the pork in two batches, creating a lot of browned bits. You’ll also likely end up with a lighter colored sauce if you use non-stick cookware.
How to make pork tenderloin medallions
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Slice the pork tenderloin into 1″ rounds. Season them on both sides with salt & pepper and dredge in flour. Working in batches, brown the meat in oil and butter on both sides until golden, and remove from the skillet.
Add the garlic, mustard, broth, and Herbs de Provence to the pan. Return it to the heat and cook for a minute, and deglaze by scraping up the tasty browned bits from the bottom. Stir in the cream.
Let it bubble for a couple of minutes, then return the pork to the skillet. Cook until the pork reaches 145F internally and the sauce thickens. Sprinkle on the fresh parsley, and season with salt & pepper if needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Don’t have a garlic press yet? It makes it so simple to mince garlic. No need to peel the cloves first.
- An instant read thermometer is very useful to get the pork to that perfect temperature without overcooking it.
- I use my trusty Le Creuset skillet to make this recipe.
Substitutions and variations
- If you happen to have some, you can use fresh herbs instead of dried ones.
- Feel free to swap out the chicken broth and use a dry white wine instead for a fancy touch. Sauvignon blanc or pinot grigio would be my picks.
- I don’t recommend substituting the heavy cream for a lower fat alternative. The sauce won’t thicken up the same way or taste as intended.
What to serve with creamy pork tenderloin
- I’m a big fan of serving creamy sauces like this one over a big pile of Garlic Mashed Potatoes. Rice or pasta would work too.
- For a veggie option, steamed broccoli or broccolini, Roasted Green Beans, or my buttery Asparagus recipe are my recommendations.
- Add a side salad into the mix, and it’s a winning meal. Try my best ever Homemade Ranch Dressing or Italian Dressing.
Leftovers and storage
- Store leftovers of these creamy pork fillet medallions in an airtight container in the fridge for 3-4 days.
- When reheating anything with a creamy sauce, low and slow in a saucepan until warmed through is best.
- I wouldn’t recommend freezing this one due to the dairy content.
Made this pork tenderloin recipe, or have any questions not answered in the post? Leave me a comment below. As always, tag me #saltandlavender on Instagram so I can see your creations!
Creamy Pork Tenderloin Medallions
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 (or dry white wine)
- 1/4 teaspoon Herbes 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, Herbes 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.
- Sprinkle the fresh parsley over top 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on February 9, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
Hi,
If I wanted to add mushrooms to this recipe, at what point in recipe should they be added? Thanks in advance.
Hi! Try this similar tested recipe: https://www.saltandlavender.com/creamy-mushroom-pork-tenderloin/
Quick, easy and delicious. Next time I will use a meat mallet to tenderize the medallions (just my preference).
Thank you!
Please give the thickness of a medallion – don’t want to cut too thin or thick
Hi Lora! You must have missed it in step 1: “1” thick pieces”
Thank you, I quickly perused the recipe and did miss that
No worries!
This recipe is great! Easy and quick to make with a flavor of something you might get in a fine dining restaurant. At the very least restaurant quality….especially if you use wine instead of broth (which is what u do)! I serve with mashed or boiled butter potatoes and a veg like broccoli or peas. Would definitely recommend!
Thank you, LeAnn, for the kind words!! Thrilled it was a hit.
I was relieved to find this after
my husband came home with a “real” pork tenderloin — not the kind I usually get, wrapped in plastic, with various marinades – which apparently are not necessary. We are both very happy with the results, thank you!
Wonderful! 😀 You’re very welcome!
This was easy and elicious, will keep in my dinner rotation!
Thank you!!
This was absolutely brilliant! I’m not good at following recipes also! So I added mushrooms and onions and also some good white wine! I didn’t have any Dijon mustard so spooned some of the sauce out of a jar of piccalilli. The pork was so tender and sauce was delish! Will definitely be making again! Thank you so much 😊
Thank you so much, Caroline!