Pork Tenderloin Medallions Recipe
Pork Tenderloin Medallions Recipe is a simple way to make a tender and flavorful dinner. Thin pork slices cook quickly in a hot skillet. A creamy garlic sauce adds rich flavor to every bite.
Ingredients
- 1 1/2 pounds pork tenderloin
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh lemon juice
Instructions
Prepare the Pork Tenderloin
- Remove any visible silver skin from the pork tenderloin. Pat the meat dry with paper towels. Slice it into even rounds about one inch thick for consistent cooking.
Season the Medallions
- Place the pork slices on a clean plate. Sprinkle both sides with salt, black pepper, paprika, thyme, and rosemary. Press the seasoning gently into the meat so it sticks well.
Heat the Skillet
- Place a large skillet over medium-high heat. Add olive oil and let it become hot. The oil should shimmer slightly before adding the pork.
Sear the Pork
- Place the pork medallions in the hot skillet without overcrowding. Cook for about three minutes on each side. The outside should develop a golden-brown crust.
Check the Pork
- Use tongs to transfer the browned medallions to a clean plate. Check the thickest piece with a meat thermometer. Pork should reach 145°F before serving.
Cook the Garlic
- Reduce the heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for about thirty seconds until fragrant.
Make the Creamy Sauce
- Pour chicken broth into the skillet and scrape the browned bits from the bottom. Add cream and Dijon mustard. Stir gently and simmer until the sauce begins to thicken.
Finish the Dish
- Return the pork medallions to the skillet. Spoon the sauce over the meat and simmer gently for two to three minutes. Add lemon juice and parsley before serving.
Notes
- Cut the pork into evenly sized medallions.
- Pat the meat dry before seasoning.
- Preheat the skillet properly before searing.
- Avoid overcrowding the pan.
- Use a meat thermometer for accurate cooking.
- Do not overcook pork because it can become dry.
- Let the cooked pork rest briefly before serving.
- Add mushrooms to the creamy sauce.
- Use apple cider instead of some chicken broth.
- Add smoked paprika for deeper flavor.
- Replace cream with half-and-half for a lighter sauce.
- Try fresh sage instead of rosemary.