Arts & Culture

Juicy, Creamy Pork Tenderloin Medallions

These pork tenderloin medallions are juicy and flavorful, which makes them a great meal that is easy to put together. Covered in a creamy sauce, this cut of meat is harder to overcook than other cuts, since it is very tender and lean. Each bite-sized piece of meat is covered with several different spices and sauces, such as Dijon mustard, Italian seasoning, and parsley. In order to prevent their juices from leaking, the medallions are covered in flour and seared. After they are done, the slices of meat shouldn’t be too soft when pressed down with a spatula, and they should have a light brown color. This recipe can also go with numerous side dishes, such as mashed potatoes, green beans, or white rice. Let’s get started!


1 pound pork tenderloin




1 tablespoon olive oil

2 tablespoons butter

2 cloves garlic minced

½ teaspoon Dijon mustard

¼ cup chicken broth

¼ teaspoon Italian seasoning

½ cup heavy cream

½ tablespoon fresh parsley


On a chopping board, cut the pork tenderloin into one-inch-thick rounds, and sprinkle them with salt and pepper on each side. Pour some flour onto a plate and cover the medallion in it. Then place a large skillet over medium heat, and melt the butter and oil. Cook the pork on each side for three minutes, or until they are a light golden, and then remove the medallions from the pan. Next, add the minced garlic, Dijon mustard, chicken broth, and Italian seasoning to the skillet, and cook on medium heat for a minute. Then add in the heavy cream, and let the mixture simmer for two more minutes before adding the pork back into the pan. Cook for another five minutes. Remove the pan from the heat, and add the fresh parsley. Serve hot with any side dish of your choice.

If you prefer a creamier sauce, you can add an additional half cup of heavy cream, and you can always try experimenting with the spice. If there is too much meat in the pan for the first sear, you may have to cook the medallions in several batches. Bon Appétit!



Recipe: Bull, Natasha. “Creamy Pork Tenderloin Medallions.” Salt&Lavender, 2021 January 17,

Photo Credit: Author


  1. this looks scrumptious! you’re quite the chef, aren’t you ????? nice job!!

  2. Yum! This might be one of my suppers coming up…

  3. ohhh yummy. this looks great. i can’t wait to try it

  4. This looks absolutely tasty, it’s making my mouth water already!

  5. Yummmmmmm!