Every time I hear the sizzle of pork medallions hitting a hot skillet, I’m reminded of spontaneous evenings filled with laughter and good food. Just recently, a friend dropped by unexpectedly, and as the aroma of tender pork mingled with creamy garlic sauce filled my kitchen, we couldn’t wait to dig in. This dish perfectly balances class and comfort, transforming a busy weeknight into something special without much effort.
Imagine juicy, golden medallions coated in a velvety sauce that seems like it took hours to prepare, yet can be on your table in just 30 minutes. Whether you’re pleasing a crowd or indulging in a cozy solo dinner, this recipe is not only flavorful but also gluten-free and low-carb—making it a guilt-free delight. Get ready to add a touch of elegance to your home cooking with these tender pork medallions that are sure to impress!
Why will you love Tender Pork Medallions?
Simplicity: This dish can be prepared in just 30 minutes, perfect for busy weeknights without compromising on flavor.
Mouthwatering Flavor: The combination of garlic, cream, and tender pork creates an irresistible sauce that will have your taste buds dancing.
Versatile Options: Customize it based on available ingredients, using chicken broth for a different twist or adding veggies for extra nutrition.
Family-Friendly: Kid-approved and satisfying, this meal keeps everyone at the table happy and coming back for more.
Crowd-Pleasing: Impress your guests or treat yourself to a restaurant-worthy meal right at home—no special skills required!
Tender Pork Medallions Ingredients
• Elevate your dinner with these must-have ingredients.
For the Medallions
- Pork Tenderloin – This lean protein is the star of the dish; try boneless skinless chicken for a quick alternative.
- Salt and Black Pepper – Essential for seasoning; adjust to your taste for a perfect finish.
- Olive Oil or Butter – Ideal for frying, adding richness; feel free to substitute with any cooking oil you love.
For the Sauce
- Garlic – Fresh garlic adds aromatic depth; adjust the amount for your personal taste preference.
- Chicken Broth or Vegetable Broth – The liquid base for the sauce; use vegetable broth for a light and vegetarian-friendly option.
- Heavy Cream – This provides a rich, velvety texture; substitute with half-and-half or Greek yogurt for a lighter version at the end to prevent curdling.
- Dijon Mustard (optional) – Offers a delightful tanginess; yellow mustard is a good alternative for a milder flavor.
- Fresh Thyme or Parsley – Perfect for garnish and added flavor; dried herbs can work in a pinch if fresh isn’t available.
- Splash of Lemon Juice – Brightens the sauce and adds a hint of acidity; highly recommended for a pop of flavor.
These tender pork medallions offer a delightful blend of flavors that are sure to impress your family and friends!
How to Make Tender Pork Medallions
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Prepare the Pork: Start by slicing the pork tenderloin into 1-inch medallions, ensuring they are even for consistent cooking. Pat them dry with paper towels and season generously with salt and pepper for enhanced flavor.
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Sear the Medallions: Heat a splash of olive oil or butter in a skillet over medium-high heat. Once the oil is shimmering, carefully add the medallions and sear them for about 2-3 minutes on each side until they achieve a beautiful golden-brown color. Remove and set aside on a plate.
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Build the Sauce: In the same skillet, lower the heat to medium and add minced garlic, sautéing for about 30 seconds until fragrant. Deglaze the pan by pouring in the chicken or vegetable broth and scraping up any tasty brown bits from the bottom.
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Finish the Sauce: Stir in the heavy cream and Dijon mustard (if using), letting it simmer for 3-4 minutes until it thickens into a luxuriously creamy sauce. Return the medallions to the skillet, ensuring they are well-coated in the sauce.
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Serve: Garnish the dish with freshly chopped thyme or parsley, and serve immediately with your choice of sides, like buttery mashed potatoes or a crisp salad. Enjoy!
Optional: Add a sprinkle of lemon zest for an extra burst of freshness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Tender Pork Medallions in Cream Sauce are perfect for making ahead, saving you precious time on busy weeknights! You can slice and season the pork tenderloin up to 24 hours in advance; simply store it in the refrigerator in an airtight container. The garlic can also be minced ahead of time and refrigerated. To maintain quality, avoid cooking the medallions until you’re ready to serve, which ensures they remain tender and juicy. When you’re ready to dine, simply sear the prepped medallions, build your sauce with the garlic and broth, and finish by stirring in the cream. You’ll enjoy flavorful results with minimal effort!
Expert Tips for Tender Pork Medallions
- Perfectly Cooked: Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F; this keeps it juicy and tender.
- Skillet Temperature: Always preheat your skillet before adding the medallions to achieve that beautiful golden crust; an overly cool skillet can lead to steaming instead of searing.
- Deglazing Technique: When deglazing, scrape up all the brown bits from the skillet; these add depth of flavor to your creamy sauce.
- Thickening Sauce: Be patient as the sauce simmers; if it’s not thickening, a gentle simmer is key to letting it reduce properly.
- Resting Time: Allow the cooked medallions to rest for a few minutes before serving to help retain their juices.
- Optional Additions: Consider tossing in sautéed mushrooms or a splash of white wine for extra flavor in your tender pork medallions dish.
How to Store and Freeze Tender Pork Medallions
Fridge: Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat to avoid drying out the pork.
Freezer: You can freeze tender pork medallions for up to 2 months. Cool completely before transferring to a freezer-safe bag or container, and label with the date.
Thawing: When ready to eat, thaw in the refrigerator overnight before reheating for the best texture.
Reheating: Reheat in a skillet with a splash of broth or cream over medium heat until warmed through, ensuring they remain tender and juicy.
What to Serve with Tender Pork Medallions?
Elevate your dinner experience by pairing these succulent pork medallions with sides that complement their rich flavors and creamy sauce.
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Creamy Mashed Potatoes:
The buttery smoothness of mashed potatoes makes for a delightful canvas to soak up the velvety cream sauce. This classic pairing brings warmth and comfort to your dish, sure to please all ages. -
Steamed Broccoli:
Freshly steamed broccoli adds a vibrant green color and a crunch that contrasts beautifully with the tender pork and creamy sauce. For an extra burst of flavor, drizzle a little olive oil and lemon juice over the broccoli. -
Garlic Bread:
Crusty garlic bread is perfect for mopping up the leftover sauce, transforming every last bit into a mouthful of flavor. The aroma of garlic ties in wonderfully with the dish, creating a charming and cohesive meal. -
Mixed Green Salad:
A light mixed green salad with a zesty vinaigrette provides a refreshing contrast to the richness of the pork. The crispness of the greens adds texture while the acidity brightens the palate. -
Buttery Egg Noodles:
Soft, buttery egg noodles serve as a lovely base for the pork medallions, making every bite a comforting indulgence. The noodles will soak up the sauce beautifully, ensuring no flavor is left behind. -
Roasted Asparagus:
Tender roasted asparagus adds an elegant touch with its slight char and earthy flavor, providing a gorgeous balance to the meal. Drizzle with balsamic glaze for a touch of sophistication. -
Chardonnay or Pinot Grigio:
A glass of chilled Chardonnay or Pinot Grigio can elevate your dining experience, pairing well with the creamy sauce and enhancing the meal’s elegance. The crisp, refreshing notes cut through the richness perfectly.
These ideas will not only enhance the flavors of your tender pork medallions but also create a well-rounded meal that your family and friends will adore!
Tender Pork Medallions Variations
Feel free to make this recipe your own with these delightful variations that invite your creativity in the kitchen!
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Broth Swap: Use vegetable broth instead of chicken broth for a lighter, vegetarian-friendly sauce that doesn’t compromise on flavor.
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Cream Alternative: Substitute heavy cream with half-and-half or Greek yogurt at the end for a lighter, tangy twist.
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Mushroom Lovers: Enhance the sauce by adding sautéed mushrooms for an earthy depth that pairs beautifully with the creamy sauce.
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Herb Infusion: Switch up the herbs by introducing fresh rosemary or sage for a fragrant different profile that’s equally delicious.
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Spicy Kick: Add crushed red pepper flakes or a dash of cayenne to the sauce for a delightful hit of heat; it’s perfect for spice fans!
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Citrus Zest: Brighten the dish with a little lemon or orange zest added to the sauce right before serving for a fresh, aromatic finish.
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Nutty Flavor: Stir in toasted pine nuts or slivered almonds at the end for an appealing crunch and nutty richness that’s hard to resist.
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Vegetable Boost: Toss in some spinach or steamed broccoli during the last few minutes of cooking for added nutrition and vibrant color in your dish.
Tender Pork Medallions Recipe FAQs
How do I choose the right pork tenderloin?
Absolutely! When selecting pork tenderloin, look for cuts that are pinkish-red in color, with minimal dark spots and a fine grain. The meat should feel firm to the touch and should not have an off-putting odor. I recommend choosing packages that contain pork from animals that are raised without antibiotics for the best quality.
What’s the best way to store leftovers?
Very! Store any leftover tender pork medallions in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to keep the pork moist and tender. This helps retain their delicious flavor and texture while preventing them from drying out.
Can I freeze the pork medallions, and how?
Absolutely! You can freeze tender pork medallions for up to 2 months. Ensure they’re completely cooled before placing them in freezer-safe bags or containers. Don’t forget to label with the date! When you’re ready to enjoy them, thaw overnight in the refrigerator before reheating; this method helps maintain their juicy texture.
What should I do if my sauce doesn’t thicken?
If your sauce isn’t thickening as expected, don’t worry! Let it simmer gently for a bit longer—about 2-3 minutes should do the trick. If it’s still too thin, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry. Stir this into your sauce and allow it to simmer for another minute until it thickens. Patience is key—give it time to develop that luxurious creaminess!
Are there any dietary considerations for this recipe?
Very! This recipe is gluten-free, low-carb, and high in protein, making it perfect for various dietary needs. For gluten-free enthusiasts or those with celiac disease, just ensure that the broth you use is certified gluten-free. Additionally, if serving guests with dairy allergies, you can substitute the heavy cream with coconut milk or a non-dairy cream alternative for a delicious adaptation.
Can I use alternative proteins instead of pork?
Definitely! You can easily swap the pork tenderloin for boneless skinless chicken breasts for a lighter option, or even use cuts of turkey or beef medallions if you prefer. Just remember that cooking times may vary slightly depending on your chosen protein, so adjust accordingly to ensure perfectly cooked, tender results.
Tender Pork Medallions in Cream Sauce for Easy Weeknight Meals
Ingredients
Equipment
Method
- Start by slicing the pork tenderloin into 1-inch medallions and season with salt and pepper.
- Heat olive oil or butter in a skillet over medium-high heat. Add medallions and sear until golden-brown, about 2-3 minutes per side.
- Lower heat, add garlic, and sauté for about 30 seconds. Deglaze with broth, scraping up brown bits.
- Stir in heavy cream and Dijon mustard, simmer for 3-4 minutes until thickened. Return medallions to coat in sauce.
- Garnish with thyme or parsley and serve with your choice of sides.