Description
A straightforward stovetop recipe yielding tender pork medallions in a lightly herbed, cream-forward sauce, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 pound pork tenderloin, trimmed and sliced into medallions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 cup chicken broth or white wine
- 1 teaspoon Herbes de Provence
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, for garnish
Instructions
- Slice the tenderloin into 1/2-inch thick medallions and season with salt and pepper. Dredge in flour.
- Heat olive oil and butter in a skillet over medium-high heat and sear the pork for about 3 minutes on each side until golden brown. Remove and keep warm.
- Add minced garlic to the same skillet and sauté until fragrant, about 20–30 seconds.
- Mix in Dijon mustard and chicken broth or white wine, simmering and scraping browned bits from the pan.
- Lower heat, stir in heavy cream, and simmer until thickened, about 3–5 minutes.
- Return the pork to the skillet, coat in the sauce, and simmer for an additional 5 minutes until cooked through.
- Plate the pork topped with the sauce and garnish with fresh parsley.
Notes
For a lighter sauce, substitute half-and-half for heavy cream. Pair with buttery egg noodles or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg