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Creamy Pork Tenderloin Medallions

Name: Creamy Pork Tenderloin Medallions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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)

Published February 9, 2020 / Updated February 10, 2020 / 20 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.

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

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:

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.

5 from 5 votes