Pork Medallions

Transform your weeknight dinners with these tender and juicy Pork Medallions, seared to golden perfection and smothered in a luscious, creamy herb sauce. Made from lean pork tenderloin, these easy-to-cook medallions are seasoned simply with garlic, salt, and pepper, then pan-seared to lock in flavor. The star of this dish is the rich sauce made with heavy cream, chicken broth, Dijon mustard, and fresh herbs like parsley and thyme, enhanced with a bright splash of lemon juice. Perfect for a quick yet elegant 30-minute meal, these Pork Medallions pair beautifully with mashed potatoes, rice, or sautéed vegetables, making them a versatile crowd-pleaser. Whether you're hosting guests or elevating your family dinner, this recipe delivers a restaurant-quality experience right at home.

Nutriscore Rating: 57/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 piece (approximately 1 lb) Pork tenderloin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Shallot, minced
• 2 cloves Garlic, minced
• 0.5 cup Chicken broth
• 0.5 cup Heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon Fresh parsley, chopped
• 1 teaspoon Fresh thyme, chopped
• 1 teaspoon Lemon juice

Directions

Step 1

Trim any silver skin from the pork tenderloin and slice into 1-inch thick medallions.

Step 2

Season both sides of the pork medallions with salt, pepper, and garlic powder.

Step 3

Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork medallions in a single layer, ensuring not to overcrowd the pan.

Step 4

Sear the pork medallions for 2-3 minutes per side until golden brown and cooked through (internal temperature of 145°F). Remove the medallions from the skillet, cover with foil, and set aside.

Step 5

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced shallot and garlic. Sauté for 2-3 minutes until softened and fragrant.

Step 6

Deglaze the pan by adding the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes.

Step 7

Stir in the heavy cream, Dijon mustard, chopped parsley, and thyme. Simmer the sauce for 3-4 minutes until thickened slightly.

Step 8

Add the lemon juice to the sauce and season with additional salt and pepper to taste.

Step 9

Return the pork medallions to the skillet, coating them in the creamy herb sauce. Simmer for 1-2 minutes to reheat the pork.

Step 10

Serve the pork medallions hot, garnished with additional parsley if desired. Enjoy with mashed potatoes, rice, or a side of vegetables.

Nutrition Facts

Serving size	(823.6g)

Amount per serving	% Daily Value*
Calories	1533.4

Total Fat 108.4g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat 4.9g
Cholesterol 490.4mg	0%
Sodium 4342.9mg	0%
Total Carbohydrate 13.1g	0%
Dietary Fiber 2.1g	0%
Total Sugars 1.9g
Protein 115.2g	0%

Vitamin D 36.3IU	0%
Calcium 84.4mg	0%
Iron 6.7mg	0%
Potassium 2390.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 31.0%

Carbs: 3.5%