Creamy Pork Tenderloin Medallions in Garlic Herb Sauce

Why you’ll love it

These pan-seared pork tenderloin medallions are finished in a homemade creamy herb sauce. The method is straightforward and uses a handful of accessible ingredients. The result is an elevated weeknight meal that also works well for company.

Pork tenderloin, when cooked properly, is tender and juicy — not the dry pork many of us remember. It has more inherent flavor than white meat poultry, and the creamy herb sauce makes the dish feel indulgent without a lot of effort.

What you’ll need

• Pork tenderloin – lean and quick-cooking. Note that pork tenderloin is a different cut than pork loin and should not be swapped.
• Flour – for dredging after seasoning to give the medallions a light crust.
• Olive oil and butter – for browning the meat and adding flavor to the pan sauce.
• Garlic – minced; add extra if you love garlic.
• Dijon mustard – adds depth and a subtle savory note without tasting overtly like mustard.
• Chicken broth – or use a dry white wine as an alternative for deglazing and flavor.
• Herbes de Provence – a blend of herbs (rosemary, thyme, lavender, etc.). If unavailable, Italian seasoning works as a substitute.
• Heavy cream – gives the sauce its silky texture and allows it to thicken properly.
• Fresh parsley – chopped, for a bright finishing touch.

How to make pork tenderloin medallions

Overview: slice the tenderloin into medallions, brown them, make a quick pan sauce, then finish the pork in the cream sauce until cooked through.

Slice the pork tenderloin into approximately 1-inch rounds. Season both sides with salt and pepper, then dredge lightly in flour. Heat olive oil and butter in a skillet over medium-high heat. Working in batches if needed, sear the medallions until golden on each side, about 2–4 minutes per side depending on thickness, then remove them from the pan.

Add minced garlic to the pan along with Dijon mustard, chicken broth (or white wine), and Herbes de Provence. Return the skillet to medium heat and scrape the bottom of the pan to loosen the browned bits — these build flavor in the sauce. Stir in the heavy cream and allow the mixture to simmer for a couple of minutes until slightly reduced.

Return the pork medallions to the skillet and cook until the internal temperature reaches 145°F and the sauce has thickened to your liking, roughly 3–6 more minutes. Remove from heat, sprinkle with chopped parsley, and adjust seasoning with salt and pepper if needed. Serve immediately for the best texture.

Substitutions and variations

• Fresh herbs: If you have fresh thyme, rosemary, or parsley, use about 1 tablespoon total in place of the dried herbs for a brighter flavor.
• Liquid: Substitute a dry white wine for part or all of the chicken broth for a slightly more complex sauce.
• Cream: Avoid low-fat swaps if you want a properly thickened, silky sauce; heavy cream provides the best texture and mouthfeel.

What to serve with creamy pork tenderloin

• Garlic mashed potatoes are an ideal base to soak up the creamy sauce. Rice, pasta, or a simple risotto are also excellent choices.
• Vegetables: steamed broccoli, roasted green beans, or sautéed asparagus add color and balance the richness of the dish.
• A crisp side salad with a light vinaigrette brings brightness and contrasts the creamy main.

Leftovers and storage

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat gently on the stovetop over low heat, stirring frequently, to preserve the texture of the pork and prevent the cream sauce from breaking.
• Freezing is not recommended because dairy-based sauces can separate and change texture when thawed.

Recipe

Ingredients (serves 4)

• 1 pound pork tenderloin
• Salt and pepper, to taste
• Flour, for dredging
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 teaspoon Dijon mustard
• 1/4 cup chicken broth or dry white wine
• 1/4 teaspoon Herbes de Provence (or Italian seasoning)
• 1 cup heavy whipping cream
• 1/2 tablespoon chopped fresh parsley

Instructions

1. Trim any excess fat and slice the tenderloin into 1-inch rounds.
2. Season the medallions with salt and pepper, then coat lightly with flour.
3. Heat oil and butter in a skillet over medium-high heat. Sear the pork in batches, about 3 minutes per side, until lightly golden. Remove from the pan.
4. Add garlic, Dijon mustard, chicken broth, and Herbes de Provence to the skillet. Return heat to medium and scrape up browned bits from the pan; let the mixture cook for about a minute.
5. Stir in the cream and simmer for about 2 minutes. Return the pork to the sauce and cook until the pork reaches 145°F internally and the sauce thickens, about 3–6 minutes more.
6. Garnish with chopped parsley and adjust seasoning if necessary. Serve immediately.

Notes

You can use about 1 tablespoon of chopped fresh herbs instead of dried if desired. Fresh herbs bring a brighter flavor; combine whatever you have on hand, such as thyme, rosemary, or parsley, and add the parsley as a finishing herb.

Nutrition (approximate per serving)

Calories: 433 kcal; Carbohydrates: 4 g; Protein: 25 g; Fat: 35 g; Saturated Fat: 19 g; Cholesterol: 170 mg; Sodium: 193 mg. Nutrition information is automatically calculated and should be used as an estimate.