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    Home » Pork

    Creamy Pork Tenderloin Medallions

    Published: Feb 5, 2023 / Updated: Feb 19, 2023 / 59 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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 recipe next for another quick family meal.

    a cast iron skillet with pork tenderloin medallions in a creamy sauce

    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. It's sure to impress everyone!

    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
    ingredients for creamy pork tenderloin in prep bowls

    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.

    dredging pork in flour and pan searing in a cast iron skillet

    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 for about 3 minutes per side until golden, and remove from the skillet.

    making creamy herb sauce for pork tenderloin in a cast iron 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.

    adding pork back into a skillet and finishing cooking it

    Let it bubble for a couple of minutes, then return the pork to the skillet. Cook for about five minutes 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.

    More easy pork recipes

    • Creamy Balsamic Pork Tenderloin
    • Easy Grilled Pork Chops
    • Crockpot Pork Tenderloin
    • Creamy Mushroom Pork Tenderloin
    • Easy Smothered Pork Chops and Gravy
    a plate with creamy pork tenderloin, mashed potatoes, and green beans

    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!

    a cast iron skillet with pork tenderloin medallions in a creamy sauce

    Creamy Pork Tenderloin Medallions

    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.
    4.95 from 17 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 433 kcal
    Prevent your screen from going dark

    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.
    • 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

    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!

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    1. Jo-Anne Sockett says

      March 19, 2023 at 3:51 PM

      Absolutely delicious. Thank you. I will be making it often

      Reply
      • Natasha says

        March 19, 2023 at 4:44 PM

        You're very welcome!! 😀

        Reply
    2. Lisa Bove says

      March 7, 2023 at 6:00 AM

      5 stars
      This is a great way to use a tenderloin. I often overcook pork, so it's not really my kids favorite. This was a hit! Affordable and I had all of the ingredients on hand.

      Reply
      • Natasha says

        March 7, 2023 at 7:01 PM

        I'm so glad it was a hit, Lisa!

        Reply
    3. Jan Treuter says

      February 23, 2023 at 1:03 PM

      I'd love to try some of your "creamy" recipes, but my husband's cardiac condition does not allow it. Do you think another "milk" could be used instead of the heavy cream? I was thinking maybe oat milk.

      Reply
      • Natasha says

        February 23, 2023 at 1:26 PM

        Hi! Honestly, I wish there was a good sub, but oat milk isn't it. It's watery and the flavor just isn't the same. I know some readers have used Silk's dairy-free whipping cream with good results.

        Reply
    4. Kellie says

      February 20, 2023 at 7:45 PM

      5 stars
      Delicious and easy! Just like all of your other recipes!!

      Reply
      • Natasha says

        February 20, 2023 at 11:20 PM

        Thank you so much, Kellie! 😀

        Reply
    5. Susan says

      February 8, 2023 at 7:19 AM

      5 stars
      I made this with your super easy Instant Pot Mashed Potatoes. Both were excellent and easy! They are both excellent as leftovers as well! Very solid 5 stars!

      Reply
      • Natasha says

        February 8, 2023 at 12:20 PM

        That's so nice to hear!! Thank you Susan! 😀

        Reply
    6. MJ Roy says

      February 5, 2023 at 4:09 PM

      Just made this recipe. wow! it was delicious. Thank You.

      Reply
      • Natasha says

        February 6, 2023 at 7:22 PM

        You're very welcome! 🙂

        Reply
    7. Lindsey says

      September 21, 2022 at 3:13 PM

      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
      • Natasha says

        September 21, 2022 at 3:25 PM

        Thank you so much! Love cooking with sherry and anchovy paste. 😀

        Reply
    8. Ginny says

      August 7, 2022 at 4:14 PM

      5 stars
      This was so delicious! Thank you for sharing!

      Reply
      • Natasha says

        August 7, 2022 at 4:21 PM

        You're very welcome! 🙂

        Reply
    9. Heather says

      April 22, 2022 at 5:06 PM

      5 stars
      Love this recipe. Not a fan of pork but I could have eaten it all myself
      Guests loved it

      Reply
      • Natasha says

        April 22, 2022 at 5:19 PM

        That's so nice to hear!!!

        Reply
    10. jimbob says

      March 5, 2022 at 2:34 PM

      ingredient list / quantities

      Reply
      • Natasha says

        March 5, 2022 at 2:35 PM

        You had to scroll past it to write me a comment. It's all there in the recipe card.

        Reply
    11. Eleanor says

      February 14, 2022 at 11:32 AM

      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
      • Natasha says

        February 14, 2022 at 12:14 PM

        Wonderful!! I'm so glad you discovered something new and gave it a try. 🙂 Thanks for your review!

        Reply
    12. Cindy says

      January 28, 2022 at 10:18 AM

      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
      • Natasha says

        January 28, 2022 at 10:33 AM

        That's great to hear, Cindy!! Thanks for you review. 😀

        Reply
    13. Toria says

      July 22, 2021 at 5:46 PM

      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
      • Natasha says

        July 22, 2021 at 9:16 PM

        Hi! I'd either leave it out or add maybe a teaspoon or so of Worcestershire sauce. 🙂

        Reply
    14. Lceazy says

      May 17, 2021 at 1:26 PM

      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
      • Natasha says

        May 17, 2021 at 2:40 PM

        That's so great to hear!! Thanks for letting me know!

        Reply
    15. Christine Z. says

      April 9, 2021 at 4:22 PM

      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
      • Natasha says

        April 9, 2021 at 7:36 PM

        Well that's great to hear!! I'm so glad you enjoyed it. 🙂

        Reply
    16. Rachel Henry says

      February 10, 2021 at 9:18 PM

      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
      • Natasha says

        February 11, 2021 at 9:18 AM

        I'm glad you were able to tweak it based on what you had on hand! You could always double the sauce next time.

        Reply
    17. Maggie says

      February 10, 2021 at 10:12 AM

      5 stars
      This recipe is CRAZY delicious!!! The whole fam LOVED it! Sooo tender!

      Reply
      • Natasha says

        February 10, 2021 at 10:13 AM

        Fantastic!! Thank you! 🙂

        Reply
    18. Joy Fowler says

      February 9, 2021 at 6:47 AM

      Wonderful! I substituted Half and Half for cream...willl try cream next time!

      Reply
      • Natasha says

        February 9, 2021 at 9:39 AM

        Great!

        Reply
    19. Stacy says

      January 22, 2021 at 10:20 AM

      To make this keto friendly what could you sub for the flour when dredging?

      Reply
      • Natasha says

        January 22, 2021 at 11:37 AM

        I'd probably just skip the flour.

        Reply
      • Cheryl Koehler says

        October 30, 2021 at 7:58 PM

        How about cornstarch, I'm celiac and that's what I use.

        Reply
    20. Robert Langlie says

      October 17, 2020 at 8:51 PM

      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
      • Natasha says

        October 18, 2020 at 9:20 AM

        I'm so happy to hear that!! 🙂 Thanks so much for commenting, Robert!

        Reply
    21. Jayne says

      April 23, 2020 at 7:55 PM

      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
      • Natasha says

        April 24, 2020 at 9:03 AM

        I'm so glad you two enjoyed this meal!! I need to remember that parsley trick!

        Reply
    22. Marianne says

      April 17, 2020 at 11:44 AM

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

      Reply
      • Natasha says

        April 17, 2020 at 11:47 AM

        Hi Marianne! So glad you like my recipes. 🙂 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/

        Reply
    23. Danielle says

      March 27, 2020 at 5:22 AM

      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
      • Natasha says

        March 27, 2020 at 12:16 PM

        Yay! So glad you found me, Danielle! 🙂 I'm so pleased you guys liked this recipe! XO

        Reply
    24. Sandy says

      March 15, 2020 at 6:45 PM

      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
      • Natasha says

        March 16, 2020 at 8:41 AM

        You're welcome!! So glad they liked it! 🙂

        Reply
    25. Lane says

      February 26, 2020 at 8:01 PM

      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
      • Natasha says

        February 26, 2020 at 9:10 PM

        I'm so happy you enjoyed the recipe, Lane!! Hope you like the soup too. So glad you found me! XO

        Reply
    26. Brette says

      February 16, 2020 at 8:31 AM

      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
      • Natasha says

        February 16, 2020 at 9:09 AM

        I love that story! I used to live in Prague and I can totally see this happening hahaha.:D

        Reply
    27. Joanne says

      February 12, 2020 at 1:47 PM

      Oh this is delicious, a very easy but tasty and indulgent dinner, I made it with potato cakes and asparagus, super yum x

      Reply
      • Natasha says

        February 12, 2020 at 1:57 PM

        So glad you liked it, Joanne! Thanks so much for taking the time to leave me a comment! XO

        Reply
    28. Jay says

      February 11, 2020 at 10:20 AM

      Is the nutrition info listed somewhere?
      Thanks!

      Reply
      • Natasha says

        February 11, 2020 at 11:04 AM

        I don't have it at this time - sorry!

        Reply
    29. Mary Ann | The Beach House Kitchen says

      February 10, 2020 at 12:33 PM

      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
      • Natasha says

        February 10, 2020 at 1:17 PM

        Thanks so much!! Hope you like it! XO

        Reply

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    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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