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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.

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

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.
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
4.87 from 46 votes

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.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4

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

Calories: 433kcal, Carbohydrates: 4g, Protein: 25g, Fat: 35g, Saturated Fat: 19g, Cholesterol: 170mg, Sodium: 193mg, Potassium: 502mg, Sugar: 1g, Vitamin A: 1092IU, Vitamin C: 3mg, Calcium: 48mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

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! 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!

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137 Comments

  1. I prepared this dish last week and it fed me for two days— day 1 with mashed potatoes (yummy) and day. 2 with rice. I don’t eat a lot of meat other than chicken because I get my protein from seafood and fish usually, but I very much enjoyed the pork tenderloin and the lovely cream sauce I highly recommend it for dinner guests or just for the family through the week. I will definitely cook this recipe again.

  2. Oh wow. This turned out perfect. I did 1/2 broth/wine and added scallions. I also used whipping cream which is all I had on hand, a bit lighter cream would work but – just lovely.

  3. 5 stars
    Pork tenderloin medallions are such an elegant but easy meal! This was such a treat and we had this for dinner tonight along with french cut green beans and mashed potatoes.tripple

    This recipe is SO easy, and the meat turns out so tender, you can cut it with a fork. I used white wine instead of chicken broth, as suggested. I love the way dijon mustard compliments pork, so I will triple the amount next time.

    Thanks for this easy yet elegant recipe!

    1. I’m so happy you liked it, Joyce! Thanks for taking the time to write me a 5-star review – it is much appreciated! XO

  4. 5 stars
    OMG, this was so delicious made exactly as written! I never would have thought that adding Dijon mustard and Italian seasoning would make this dish so flavorful. You can’t tell they’re included but the richness is unmistakable! Thank you SO much for yet another winner of a recipe!!

  5. 5 stars
    Have made this several times now, and will be making again. Absolute winner. Great dinner party supper dish, just have to make sure dinner guests are OK with blue cheese. Although to me it’s not too strong in this dish.

    1. Hi Caroline! I’m confused as there’s no blue cheese in this recipe. I am not sure if you meant to comment on something else?