Pork Medallions with Pan Sauce
Pork Medallions with Pan Sauce is a classic Western dish, often associated with French or American cuisine, featuring thick-cut pork tenderloin slices seared and served with a rich, savory sauce made from the pan drippings. The medallions are typically seasoned with salt, pepper, and herbs, then pan-fried until golden, while the sauce is deglazed with wine, broth, or cream to create a flavorful accompaniment.
🍽️ Nutrition at a glance
This dish is high in protein from the pork, moderate in fat depending on the cut and sauce ingredients, and generally low in carbs unless thickeners like flour are used. A typical serving provides essential nutrients like B vitamins, iron, and zinc, with a rough calorie range of 250-400 per serving, depending on portion size and sauce richness.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 22 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Iron | 2.5 mg |
| Potassium | 450 mg |
| Phosphorus | 280 mg |
| Zinc | 3.8 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 0.9 mcg |
| Selenium | 40 mcg |
Per 1 serving (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish showcases the French technique of deglazing pans to build flavor, which has been adopted globally in home cooking. Nutritionally, pork tenderloin is a lean cut, making it a healthier protein option compared to fattier meats, and the pan sauce allows for creative variations with herbs, fruits, or spirits to enhance taste without excessive calories.
