Creamy Garlic Pork Tenderloin Medallions

Description

These Creamy Garlic Pork Tenderloin Medallions are a rich and comforting skillet dinner featuring juicy, golden-seared pork tenderloin in a velvety garlic cream sauce. The pork is sliced into thick medallions, seasoned simply, and quickly seared to create beautifully caramelized edges while keeping the center tender and juicy. The same skillet is then used to make a savory sauce with fresh garlic, chicken broth, Dijon mustard, Parmesan, and heavy cream, capturing all those flavorful browned bits from the pork. Finished with fresh parsley and cracked black pepper, this restaurant-style dinner is surprisingly easy to prepare at home and pairs perfectly with mashed potatoes, pasta, rice, or roasted vegetables.

Ingredients For the Pork

• 1½ lbs pork tenderloin
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ¾ tsp salt
• ½ tsp freshly ground black pepper

For the Creamy Garlic Sauce

• 2 tbsp unsalted butter
• 5 garlic cloves, finely minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• ½ tsp Italian seasoning
• ¼ tsp freshly ground black pepper
• ¼ tsp red pepper flakes, optional

For Garnish

• 2 tbsp fresh parsley, finely chopped
• Freshly ground black pepper
• Extra Parmesan cheese, optional

Step-by-Step Instructions

1. Remove any silver skin from the pork tenderloin using a sharp knife.
2. Slice the pork crosswise into approximately 1½-inch-thick medallions.
3. Pat each piece dry thoroughly with paper towels. This helps create a better golden crust.
4. Combine garlic powder, onion powder, smoked paprika, salt, and black pepper.
5. Season both sides of each pork medallion generously.
6. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
7. Once the skillet is hot, arrange the pork medallions in a single layer.
8. Avoid overcrowding the skillet. Cook in batches if necessary.
9. Sear the pork without moving it for approximately 2–3 minutes, until the bottom develops a golden-brown crust.
10. Flip each medallion and sear the opposite side for another 2–3 minutes.
11. Reduce the heat slightly and continue cooking as necessary until the pork reaches 145°F (63°C) internally, followed by a rest.
12. Transfer the cooked pork to a clean plate and loosely cover it.
13. Reduce the skillet heat to medium.
14. Add 2 tablespoons butter to the same skillet.
15. Once melted, add the minced garlic.
16. Cook for approximately 30 seconds, stirring constantly, until fragrant. Do not let the garlic burn.
17. Slowly pour in the chicken broth.
18. Scrape the bottom of the skillet with a wooden spoon to release all the flavorful browned bits.
19. Allow the broth to simmer for approximately 2–3 minutes so it reduces slightly.
20. Stir in Dijon mustard, Worcestershire sauce, Italian seasoning, black pepper, and optional red pepper flakes.
21. Reduce the heat to medium-low.
22. Pour in the heavy cream while stirring continuously.
23. Bring the sauce to a very gentle simmer rather than a vigorous boil.
24. Add the freshly grated Parmesan cheese gradually.
25. Stir until the Parmesan melts and the sauce becomes smooth and creamy.
26. Continue simmering gently for approximately 3–5 minutes, or until the sauce thickens enough to lightly coat the back of a spoon.
27. Taste the sauce and adjust salt and pepper if necessary.
28. Return the pork medallions to the skillet.
29. Spoon the creamy garlic sauce generously over each piece.
30. Simmer gently for another 1–2 minutes, just long enough to warm everything together.
31. Remove from the heat to avoid overcooking the pork.
32. Sprinkle generously with fresh chopped parsley.
33. Finish with freshly cracked black pepper and optional Parmesan.
34. Serve immediately with plenty of creamy garlic sauce spooned over each medallion.

Tips

• Don’t overcook pork tenderloin. It is naturally lean and can become dry when cooked too long. Cook whole cuts of pork to 145°F (63°C) and allow them to rest.
• Cut the medallions to similar thicknesses so they cook evenly.
• Pat the pork dry before seasoning to achieve better browning.
• Use freshly grated Parmesan instead of pre-shredded cheese for a smoother sauce.
• Keep the heat relatively low after adding the cream to prevent the sauce from separating.
• If the sauce becomes too thick, add a splash of chicken broth.
• If you prefer more garlic flavor, add an extra minced garlic clove.
• For some heat, finish with crushed red pepper flakes.

Notes

These creamy pork medallions pair beautifully with mashed potatoes, buttered egg noodles, pasta, white rice, roasted potatoes, or crusty bread because each one can soak up the delicious garlic sauce. For vegetables, try green beans, asparagus, broccoli, spinach, or roasted Brussels sprouts. Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Reheat gently over low heat with a splash of broth or cream to loosen the sauce.

Q&A

Can I use pork chops instead?
Yes. Boneless pork chops can be prepared with the same sauce, but cooking time will depend on their thickness.
Can I make the sauce without heavy cream?
Half-and-half can work for a lighter version, although the sauce will be thinner and less rich.
Why did my cream sauce become too thick?
It likely reduced longer than necessary. Add chicken broth or cream a tablespoon at a time until it reaches your preferred consistency.
Can I add mushrooms?
Absolutely. Sauté sliced mushrooms after removing the pork, then continue with the garlic and sauce.
Can I prepare this ahead?
It’s best freshly cooked, but leftovers reheat well when warmed gently. Avoid high heat because it can dry out the pork and separate the cream sauce.
What should I serve with it?
Mashed potatoes are especially good, but pasta, rice, roasted vegetables, or crusty bread are excellent choices.

Servings

Makes approximately 4–6 servings

Nutrition (Approx. Per Serving)

• Calories: 485
• Protein: 38g
• Carbohydrates: 7g
• Fat: 34g
• Saturated Fat: 18g
• Fiber: 1g
• Sugar: 2g
• Sodium: 620mg
• Cholesterol: 155mg
• Potassium: 690mg
  Nutritional values are estimates and may vary depending on the pork, cream, Parmesan, broth, and serving size.