Print

One-Pan Creamy Garlic Butter Pork Tenderloin Medallions

Four seared pork tenderloin medallions covered in a creamy garlic butter sauce and fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender pork tenderloin medallions in a rich, creamy garlic butter sauce using just one pan for easy cleanup.

Ingredients

Scale
  • 1.5 lb pork tenderloin, trimmed and cut into 1-inch thick medallions
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 4 cloves garlic, minced
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • 4 tablespoons unsalted butter
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the pork medallions on both sides with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer, working in batches if necessary to avoid crowding.
  3. Sear the pork for 2-3 minutes per side until golden brown. Remove the pork from the skillet and set aside on a plate.
  4. Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 2 minutes.
  6. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook until the sauce thickens slightly, about 3 minutes.
  7. Stir in the Parmesan cheese until the sauce is smooth and creamy. Taste the sauce and add more salt or pepper if needed.
  8. Return the pork medallions to the skillet. Spoon the sauce over the pork. Cook for 2-3 minutes, turning once, until the pork is cooked through (internal temperature reaches 145°F).
  9. Remove the skillet from the heat. Sprinkle with fresh parsley before serving immediately.

Notes

  • You can add 1 cup of fresh spinach to the sauce when you add the heavy cream for added vegetables.
  • For a richer flavor, use dry white wine instead of half of the chicken broth.
  • Serve this dish over rice, pasta, or mashed potatoes to soak up the extra sauce.

Nutrition

Find it online: https://delishdreams.com/one-pan-creamy-garlic-butter-pork-tenderloin-medallions/