Pork Tenderloin Medallions

Tender Pork Tenderloin Medallions seared until golden brown and finished in a silky white wine cream sauce make an elegant dinner that’s surprisingly easy to prepare. This recipe transforms an inexpensive cut of pork into a restaurant-worthy meal using a handful of pantry staples, a splash of white wine, and a simple pan sauce made right in the skillet.

Easy Pork Tenderloin Medallions Recipe

Pork tenderloin is one of my favorite cuts for entertaining because it cooks quickly, remains wonderfully tender, and pairs beautifully with rich, creamy sauces. The white wine adds brightness and depth, while Dijon mustard and shallots provide a subtle savory backbone to the flavor that keeps the sauce from feeling too heavy.

Serve these pork tenderloin medallions over mashed potatoes, buttered egg noodles, or rice to soak up every last spoonful of the sauce. Ideal for casual family meals, entertaining, holiday gatherings and date night.

Key ingredients to make Pork Tenderloin Medallions: (Scroll down for the full printable recipe card and quantities.)

Pork – Pork tenderloin is the star of this simple main dish.
Spices and Seasonings – Coarse sea salt, black pepper, granulated garlic or garlic powder.
Flour – All purpose flour. Lightly flouring the pork promotes browning and provides a small amount of starch to help stabilize the sauce.
Oil and Butter – Extra virgin olive oil and salted butter or unsalted butter to cook the pork.
White Wine Cream Sauce – Heavy Cream, white wine, chicken broth, Dijon mustard, salted butter or unsalted butter, shallot or finely diced finely diced onion, salt, garlic cloves, dried thyme or fresh thyme
Garnish – Chopped fresh parsley for color and fresh flavor.

How to Make Pork Tenderloin Medallions Recipe

Prep the Pork – Remove any silver skin from the pork tenderloin and slice into 1-inch medallions. Flatten using the heel of your hand or a meat tenderizer.
Sift the Dry Ingredients – Whisk salt, pepper, and garlic powder into the flour. Lightly dust both sides of each pork medallion with the seasoned flour.
Fry – Cook pork tenderloins in a single layer in oil and butter. Transfer to a plate and tent loosely with foil to keep warm.
Saute Shallot – Reduce to medium-heat. Saute shallot with salt until softened, then add garlic.
Add Remaining Ingredients – Add wine simmer until the wine has reduced, add chicken broth, Dijon mustard, and thyme. Simmer and stir to combine. Allow the wine to reduce before adding the cream to concentrate its flavor.
Finish with Heavy Cream – Stir in the heavy cream and cook over low heat, allowing the sauce to gently simmer until slightly thickened, about 3 to 5 minutes. Avoid boiling vigorously.
Return the Pork to the Pan – Simmer gently to warm through.
Serve – Stir in the parsley reserving some to sprinkle on top and serve with your favorite side dishes.

Kitchen Equipment to Make Juicy Pork Medallions

Large skillet so the pork can cook in a single layer. Otherwise, cook in batches.
Measuring cups and measuring spoons.
Meat mallet.
Sharp knife and chopping board.
Meat thermometer.
Plate or platter.

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Recipe Variations, Tips and Substitutions

Pork Tenderloin -Pork tenderloin is naturally lean and tender, making it ideal for quick-cooking recipes. Be careful not to confuse it with pork loin, which is much larger and requires a different cooking method.
White Wine -Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines, which can overwhelm the savory flavors of the sauce.
Heavy Cream – Use heavy or whipping cream (33–36% milk fat). Lower-fat creams are more prone to curdling or separating when combined with acidic ingredients like wine.
Dijon Mustard – The Dijon adds subtle flavor and also helps emulsify the sauce, creating a smoother texture. You could use a spicy brown mustard or whole grain mustard.
Trouble Shooting the Cream Sauce – If the sauce appears oily or begins to separate, whisk in a tablespoon or two of warm chicken broth and reduce the heat.
Fresh Herbs – You can use fresh thyme, oregano, rosemary or parsley.
Mushrooms – You can saute mushrooms in a separate skillet then serve on top.

Frequently Asked Questions

Can I make this recipe without wine? Yes. Replace the white wine with an equal amount of additional chicken broth. The sauce will be slightly less complex but still delicious.
Why Flatten the Pork Tenderloin Medallions? Flattening the pork medallions slightly helps them cook evenly and develop more surface browning.
What is the best internal temperature for pork tenderloin? Cook pork tenderloin to an internal temperature of 145°F (63°C), then allow it to rest briefly before serving.
Can I make this ahead of time? The pork can be cooked several hours in advance and gently reheated in the sauce. The sauce itself is best prepared shortly before serving.
What should I serve with pork medallions in cream sauce? Mashed potatoes, buttered egg noodles (or your favorite pasta), rice pilaf, roasted potatoes, green beans, asparagus, salad or wilted greens all pair beautifully with this dish.

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Storage and Leftovers

Refrigeration – Store leftover pork and sauce in an airtight container in the refrigerator for up to 3-4 days.
Freezing – Cream sauces can sometimes separate after freezing and thawing, so this recipe is not ideal for freezing. That said, you can freeze the pork tenderloin for up to 2 months. Thaw in the fridge and make the sauce fresh just before serving.
Reheating – Reheat gently in a covered skillet over low heat, adding a splash of chicken broth or cream if needed to loosen the sauce. Avoid boiling, as this may cause the sauce to separate.

More Easy Pork Recipes to Make

Stuffed Bacon Wrapped Pork Loin.
Baked Parmesan Crusted Pork Chops are a fan favorite!
Slow Cooked Pulled Pork Barbecue is simple to make and filling.
Braised Mexican Style Pork Ribs melt in your mouth.
Down home Fried Pork Tenderloin and Sawmill Gravy is bonafide comfort food.
Make your own homemade Breakfast Sausage.
Braised Pork Chops with Cabbage and Apples is a delicious fall meal.
Pork Fried Rice from the Pioneer Woman.

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