A delicious recipe for creamy pork tenderloin medallions, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Low Carb
Ingredients
Scale
1 pound pork tenderloin, trimmed and cut into 1-inch medallions
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 cup heavy cream
1/2 cup chicken broth
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Season the pork medallions with salt, pepper, and garlic powder.
Add the pork medallions to the skillet and cook for about 3-4 minutes on each side until browned and cooked through. Remove the medallions from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream and Dijon mustard, bringing the mixture to a gentle simmer. Cook for about 3-5 minutes until the sauce thickens slightly.
Return the pork medallions to the skillet, coating them in the creamy sauce. Cook for an additional 2 minutes to heat through.
Garnish with chopped parsley before serving.
Notes
For added flavor, consider marinating the pork medallions in a mixture of olive oil, garlic, and herbs for 30 minutes before cooking.
Substitute the heavy cream with half-and-half for a lighter version, or use coconut milk for a dairy-free option.