My Creamy Pork Tenderloin Medallions will be a great addition to your meal plans. The juicy, tender pork medallions are bathed in a creamy sun-dried tomato and baby spinach sauce. The creamy sauce gives this easy dish an elegant, restaurant-worthy appearance, ideal for a dinner party. And yet, it is so simple to make that it’s perfect for busy weeknights. In fact, you can have it on the table in thirty minutes or less!
Why You’ll Love This Recipe:
- Pork tenderloin is one of the best cuts of meat. It is reliably tender and lends itself to being cooked in a variety of ways, such as my Oven Roasted Pork Tenderloin with Apple and Fennel.
- It is made from simple ingredients that are readily available.
- This is a meal that provides maximum enjoyment for minimum effort.
- Slicing the tenderloin into medallions is a great way to cook pork quickly.
- The creamy, flavoursome sauce is a perfect balance of flavours and a great accompaniment to the tender, juicy pork.
- We use just one skillet for the Creamy Pork Medallions so there is less washing up – and we all love that!
- It is family friendly as you can customise the ingredients in the sauce to suit your taste or what you have on hand.
- For a gluten-free option, use the appropriate flour to thicken the sauce.
Recipe Inspiration: I am a big fan of pork tenderloin. It is a cut of meat that cooks very quickly and is always tender – providing it is not overcooked! And as most of us are time poor, simple, flavoursome meals such as this are perfect.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Pork tenderloin – also known as pork fillet, is a lean cut of meat with a mild flavour. The mild flavour means that it is a perfect candidate for a variety of marinades, spice rubs or sauces. The pork tenderloin is not the same as the pork loin and the two are not interchangeable in this recipe.
- Plain/all-purpose flour – this is the thickening agent in the sauce. Use gluten-free if necessary.
- Extra virgin olive oil – a small amount of olive oil prevents the butter burning. Use the best olive oil that you have.
- Unsalted butter – we use the combination of olive oil and butter to sear the pork medallions. The butter adds richness and flavour.
- Garlic – our preference is fresh garlic, it is superior to the jarred varieties.
- Rosemary – fresh rosemary adds great flavour and perfectly complements the pork.
- Red pepper flakes – add spice. Adjust the amount according to your taste.
- Thickened cream/whipping cream – is the base of the delicious sauce.
- Baby spinach – adds flavour and nutrients. A great way to include greens.
- Sun dried tomatoes – have an intense, concentrated flavour. I recommend using those that come in oil. We drain them prior to adding.
- Sea salt and freshly ground black pepper – essential seasoning ingredients; add according to your taste.
Variations:
Sun dried tomatoes – if you are unable to source tomatoes in oil, it may be necessary to rehydrate the dried tomatoes in some warm water prior to adding them to the sauce.
Baby spinach – as there is just a short cooking time, frozen peas would be a good addition.
How To Make Creamy Pork Tenderloin Medallions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Remove the silver skin:
Your tenderloin may have a silver skin that needs to be removed. We have details on how to remove this in the recipe.
2 – Slice into medallions:
Cut the pork into 2.5 cm/1-inch slices – with your fingertips, gently press in the centre of each piece to slightly flatten the medallions. Add the plain flour to a flat bowl or plate and season with sea salt and pepper. Coat each piece of pork in the flour on both sides. Discard the excess flour.
3 – Brown the pork:
Add the oil and butter to a large, deep, frying pan, and heat over medium-high heat.
In two batches, add the pork medallions and sear the pork being careful to not overcrowd the pan. Cook for 2-3 minutes on each side until golden brown. Remove to a plate and set aside.
4 – Prepare the creamy sauce:
Turn the heat down to medium. In the same pan, add the garlic, rosemary and chilli flakes, and cook for 1-2 minutes, being careful to not let the garlic burn.
Add the cream and bring to a simmer. Add the baby spinach and sun-dried tomatoes. Simmer the sauce for 3 minutes, until it starts to thicken slightly.
5 – Add the pork back in:
Return the pork to the sauce and simmer for a further 3 minutes, or until the pork is cooked.
6 – Serve and enjoy:
Before serving, check that the seasoning is to your liking.
Hint: when adding garlic to a hot pan, watch it closely to ensure that it does not burn.
Tips for Success, Storage and FAQs:
It is best if served as soon as it is made. However, you could prepare the separate components a day ahead, and store in the refrigerator ready to cook. The cooking process is really speedy.
Store in an airtight container in the fridge for up to 3 days. However, for safety reasons, if they have been out of the fridge for 2 hours they should be discarded. Reheat gently on low heat on the stovetop or in a microwave. As this is a cream based sauce, it does have the tendency to split if heated too rapidly. A little additional cream can prevent this from happening.
I don’t recommend freezing this dish. With the high dairy content, on thawing, it could separate.
Top Tip:
To ensure even cooking of your pork medallions, it is important to have the pork at room temperature. Bring it out of the fridge about 20 minutes before you begin to prepare it for cooking.
My secret for melt-in-the-mouth pork medallions? Do not overcook them. The pork cooks very quickly and it is okay to have it a little pink in the centre. Just cook it a little longer if you prefer it cooked throughout. When properly cooked the meat will be meltingly tender.
Serving Suggestions:
Serve our delicious Pork Tenderloin Medallions alongside one or several of these tasty side dishes:
These delicious Creamy Pork Tenderloin Medallions are quickly and easily prepared, making it an ideal main course for busy weeknights or an elegant dish your guests will enjoy. I hope that you enjoy this meal very soon.
Alex xx
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Creamy Pork Tenderloin Medallions
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Pork Tenderloin Medallions:
- 2 pork tenderloins – about 400 g (14 oz) each – at room temperature See Note 1
- ¼ cup (40 g) plain/all-purpose flour
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil See Note 2
- 2 tsbp unsalted butter
For the Creamy Sauce:
- 3 cloves garlic – finely chopped
- 1 teaspoon fresh rosemary – finely chopped
- ¼ teaspoon red chilli pepper flakes
- 2 cups (500 ml) heavy whipping/thickened cream See Note 3
- 2 cups baby spinach leaves – firmly packed
- ¾ cup sun dried tomatoes – drained and cut into strips
- sea salt and freshly ground black pepper – to taste See Note 4
Instructions
- Prepare the pork: if necessary, remove the silver skin on the pork. The silver skin is the thin membrane found on one side of the tenderloin.To remove it, insert the tip of a sharp knife between the skin and the flesh. Push the knife forward, away from you, so you will have the skin to hold onto. Continue to slide the knife between the flesh and the silver skin, removing as little meat as possible. Repeat the process until the silver skin is removed.
- Cut the pork into 2.5 cm (1 inch) slices – gently press in the centre of each piece to flatten them slightly to an even thickness.
- Add the plain/all-purpose flour to a flat bowl or plate and season with salt and pepper. Coat each piece of pork in the flour. Discard the excess flour.
- In a large and deep frying pan, add the oil and butter. Heat over medium-high heat.
- Add the pork and cook for 2-3 minutes on each side, until golden brown.If necessary, cook the pork medallions in two batches to avoid overcrowding the pan.Remove and set aside.
- Turn the heat down to medium. In the same pan, add in the garlic, rosemary and chilli flakes, and cook for 1-2 minutes, being careful to not let the garlic burn.Add in the cream, and bring to a simmer. Add in the baby spinach and sun dried tomatoes.
- Simmer the sauce for 3 minutes, until it starts to thicken slightly.Return the pork to the sauce and simmer for a further 3 minutes, or until the pork is cooked. Check that the seasoning is to your liking before serving.
Notes
- Pork tenderloin: also known as pork fillet, is a lean cut of meat with a mild flavour. The mild flavour means that it is a perfect candidate for a variety of marinades, spice rubs or sauces. The pork tenderloin is not the same as the pork loin and the two are not interchangeable in this recipe.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
- Cream: for a creamy texture and best flavour, use full-fat cream. Thickened/heavy whipping cream should have a minimum 35% fat content. Using a lighter alternative may cause the sauce to split when it is being cooked.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Proper seasoning is essential for a delicious dish that is well flavoured.
- Gluten-free: adapt this recipe to gluten-free by using the appropriate flour.
- Storage: cooled leftovers can be stored in an airtight container for up to three days. Reheat gently at a low heat. As the sauce is cream based, reheating can cause it to split – adding a little additional cream can stop this from happening.
- Freezing: this dish is not suitable for freezing.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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