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Pork Tenderloin Medallions with Pan Sauce Recipe

American · Main course · 25 min total

Tender pork medallions seared to perfection and served with a rich, savory pan sauce made from the drippings. This quick and elegant dish is perfect for a weeknight dinner or a special occasion.

Ingredients

• 1 pork tenderloin (about 1 lb), trimmed and cut into 1-inch medallions
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine or chicken broth
• 1/2 cup chicken broth
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1/4 cup heavy cream (optional, for creamier sauce)

Instructions

1. Season pork medallions generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add medallions in a single layer (work in batches if needed) and cook until golden brown, about 3 minutes per side. Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add butter to the skillet. Once melted, add shallot and cook, stirring, until softened, about 2 minutes. Add garlic and cook for 30 seconds.
4. Pour in wine (or broth) and scrape up any browned bits from the bottom of the pan. Let simmer until reduced by half, about 2 minutes.
5. Add chicken broth, Dijon mustard, and thyme. Simmer for 2 minutes. If using cream, stir it in and simmer for 1 minute more. Season with salt and pepper to taste.
6. Return pork medallions and any accumulated juices to the skillet. Simmer for 1-2 minutes to warm through, turning to coat with sauce. Serve immediately.

Tips

• For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.

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