Creamy Pork Tenderloin Medallions

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

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.

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.