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)
- 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
- Perfect Instant Pot Pulled Pork
- Creamy Mushroom Pork Tenderloin
- 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
- 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
- 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.
- 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.