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These tender pork medallions are simmered in a creamy sauce for a comforting one-pot entree! With minimal cleanup and maximum flavor, it’s a dish the whole family will love!
This post is sponsored by the Utah Pork Producers,
but all opinions and text are my own!
Pork tenderloin is one of my favorite cuts of meat to cook with. It’s a super lean cut of pork, packed with protein and its mild flavor is a great canvas for building whatever flavors you want!
Here’s what I recommend: Grab a package of pork tenderloins (they typically come in a two pack) – make these creamy pork medallions with one and grill the other! Both SO good and recipes your family will devour!!
Ingredient Details
- Pork Tenderloin – These typically come in a vacuum sealed package with two 1 – 1 1/4 pound tenderloins.
- All-Purpose Flour
- Seasoned Salt – This is a quick way to add a little flavor to the dredge. You can opt to use salt and pepper if you prefer.
- Olive Oil – Vegetable oil works great too.
- Butter – I use salted butter, but unsalted butter would work great too.
- Yellow Onion – You can also use a white onion (not quite as sweet) or a shallot.
- Minced Garlic – I use jarred minced garlic for convenience!
- Dry White Wine – I use chardonnay (un-oaked) though pinot Grigio and Sauvignon blanc are also great options. You can opt to use chicken broth if you prefer.
- Heavy Whipping Cream – You can also use half and half, though the sauce won’t be quite as creamy.
- Parmesan Cheese – I use grated parmesan for this recipe.
- Spinach – Optional, though I love the added color!
How to Make One-Pot Creamy Pork Medallions
First, you’ll want to remove the “silver skin” from the pork tenderloin, which is a tough connective tissue between the fat layer and the meat. Here’s a helpful video you can reference when removing the skin.
Now you’ll cut the tenderloin into 1 inch thick slices.
In a small shallow bowl, combine the flour and seasoned salt. Dredge the pork medallions and set aside.
Now it’s time to cook! I recommend using a sauté pan (basically a skillet with tall sides).
Heat the olive oil in the pan and sear the flour-dredged medallions on both sides. This should take just a couple minutes on each side, until golden brown. Remove to a clean plate.
In the same pan (yes, keep those brown bits on the bottom!) add the butter, onion and garlic. Sauté until soft. Add the wine and scrape those brown bits to incorporate them into the sauce – they’ll add so much flavor!
Pour in the cream and parmesan then add the pork. Once the pork reaches 145F, stir in the chopped spinach and add salt and black pepper to taste.
How to Serve Pork Medallions in Cream Sauce
My favorite way to enjoy these is over a scoop of buttery mashed potatoes! A pile of tender egg noodles or white rice is another great option! Add a cooked vegetable (green beans, broccoli or asparagus) or side salad and dinner is served!
I love that this meal is easy enough for weeknight meals but elegant enough for a special occasion! Just top with some fresh herbs to zhuzh it up a bit!
Storage Instructions
Store leftovers in an airtight container for up to 5 days in the fridge. I don’t recommend freezing it as the cream sauce could “break” and become less appealing.
The Secret To Perfect Pork
Pork tends to get a bad rap for being dry (ever had a dry pork chop?)….but there’s one simple tip to avoid this. Always use an instant read meat thermometer and cook the pork until it’s 145F (no higher!). This is the temperature at which the pork tenderloin will be most tender and juicy….take it from this food scientist! 😉
Frequently Asked Questions
You sure can! A pork loin isn’t quite as tender, but when cooked properly (to 145!), it’s delightful! You’ll notice the “medallions” will have a larger diameter, but you can cut them in half to make them smaller, if desired.
A dry white wine can add SO much flavor to a dish! However, you can replace it with chicken broth or low-sodium chicken broth.
Absolutely. I’ve tried it and love the addition! Slice up some baby portabella mushrooms and add when you sauté the onions and garlic.
Other Flavor-Packed Pork Recipes You’ll Love
- Honey Garlic Pork Chops
- Sheet Pan Pork Loin
- Parmesan Crusted Pork Chops
- Pork Chops with Cream of Mushroom Soup
- Ground Pork Ramen
One Pot Creamy Pork Medallions
Equipment
- 1 Large Skillet
Ingredients
- 1 pork tenderloin 1 – 1 1/4 pounds
- 1/3 cup flour
- 1 teaspoon seasoned salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 1/2 cup dry white wine* or chicken broth
- 1/2 cup heavy whipping cream
- 2 tablespoons parmesan cheese
- 1 cup chopped spinach
- salt and pepper to taste
Instructions
- Cut the pork tenderloin into 1-inch thick slices; set aside.1 pork tenderloin
- In a small bowl, combine the flour and seasoned salt.1/3 cup flour, 1 teaspoon seasoned salt
- Coat the pork medallions in the seasoned flour mixture.
- Add the olive oil to a skillet over medium-high heat.1 tablespoon olive oil
- Sear the pork for 2-3 minutes on each side and remove to a plate.
- Decrease the heat to medium then add the butter. Sauté the onions and garlic.1 tablespoon butter, 1/2 cup diced onion, 1 tablespoon minced garlic
- Add the wine (or chicken broth) and scrape the bottom of the pan to incorporate all that amazing flavor!1/2 cup dry white wine*
- Add the whipping cream and parmesan cheese; stir.1/2 cup heavy whipping cream, 2 tablespoons parmesan cheese
- Arrange the pork medallions in the sauce; cook until the sauce thickens a bit and the pork reaches an internal temperature of 145℉.
- Stir in the spinach then season with salt and pepper to taste.1 cup chopped spinach, salt and pepper
- Serve warm with noodles or mashed potatoes, if desired.
