Creamy Pork Tenderloin Medallions

Large silver frying pan, with the cooked Creamy Pork Tenderloin, with a serving spoon in the pot.

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!

Course Main Course

Cuisine Mediterranean

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 639kcal

Author Alexandra Cook - It's Not Complicated Recipes

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