Tenderloin Medallions in a Creamy Garlic and Herb Sauce
If you’re looking to impress with a dish that’s both elegant and easy to make, Tenderloin Medallions in a Creamy Garlic and Herb Sauce are the perfect choice. These juicy, tender cuts of beef are seared to perfection and bathed in a luscious sauce infused with fragrant garlic and fresh herbs. It’s a restaurant-quality meal you can whip up in your kitchen, perfect for date night or any special occasion. Whether you’re a seasoned cook or just starting out, this recipe will have everyone thinking you’re a gourmet chef!
REASONS PORK TENDERLOIN MEDALLIONS WILL BE A FAMILY FAVORITE?
- Delicious Flavor: The creamy garlic herb sauce is a hit with both kids and adults.
- Easy to Make: It’s quick and simple, so dinner’s ready fast.
- Versatile: Goes great with lots of different sides, so everyone’s happy.
INGREDIENTS YOU’LL NEED:
- 2 Pounds Pork Tenderloins: Tender and lean pork, cut into medallions, perfect for quick cooking and juicy results.
- 1 Tsp Garlic Powder: Adds a subtle garlic flavor to the pork medallions; season lightly on both sides.
- Salt and Black Ground Pepper (to taste): Essential seasonings to enhance the flavor of the pork medallions and sauce.
- ½ Cup Flour: Used to dredge the medallions, creating a light crust and helping to thicken the sauce.
Creamy Garlic Herb Sauce:
- 2 Tbsp Olive Oil: For searing the pork medallions to golden perfection and building the base of the sauce.
- 4 Tbsp Butter: Adds richness and a creamy texture to the sauce.
- 6 Cloves Garlic (minced): Fresh garlic, minced to release its aromatic flavor into the sauce.
- 1 Tsp Dijon Mustard: Provides a subtle tang and depth of flavor to the creamy sauce.
- ½ Cup Chicken Broth (or dry white wine): Adds moisture and deglazes the pan, lifting all the delicious browned bits.
- ½ Tsp Italian Seasoning: A blend of herbs that complements the garlic and mustard, adding an aromatic touch to the sauce.
- 2 Cups Heavy Whipping Cream: Creates a rich, velvety sauce that coats the pork medallions beautifully.
- 1 Tbsp Fresh Parsley (chopped): Adds a burst of fresh flavor and a pop of color to the finished dish.
HOW TO PREPARE CREAMY PORK TENDERLOIN MEDALLIONS?
- Prepare the Pork Medallions:
Cut the pork tenderloins into 1-inch thick medallions. Lightly season both sides of each medallion with garlic powder, salt, and black pepper. Dredge the medallions in flour, shaking off any excess.
- Sear the Medallions:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the medallions in a single layer (working in batches if necessary) and sear for about 2-3 minutes per side, until they’re golden brown. Remove the medallions from the skillet and set aside. - Make the Sauce
In the same skillet, add 4 tablespoons of butter and allow it to melt. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Stir in the Dijon mustard, chicken broth (or wine), and Italian seasoning. Scrape the bottom of the skillet to release any browned bits. Let the mixture simmer for 2-3 minutes to reduce slightly. - Add the Cream:
Pour in the heavy whipping cream and stir well to combine. Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes, or until it thickens slightly. - Combine and Finish:
Return the seared medallions to the skillet, spooning the sauce over them. Simmer for an additional 5-7 minutes, until the pork is cooked through and the sauce has thickened to your liking. - Garnish and Serve:
Sprinkle the dish with fresh parsley and serve immediately with your favorite side dishes, such as mashed potatoes or steamed vegetables. Enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
Use a meat thermometer to check the internal temperature; it should reach 145°F (63°C) for safe consumption. The meat should be slightly pink and juicy in the center.
Make sure to lower the heat before adding the cream and stir continuously. Avoid boiling the sauce after adding the cream to prevent curdling.
You can substitute the butter with a plant-based alternative and use coconut cream or a dairy-free cream substitute instead of heavy cream. The flavor will change slightly.
Don’t overcook them! Sear them quickly on each side and then simmer in the sauce for just a few minutes to keep them tender and moist.
GARLIC AND HERB PORK TENDERLOIN RECIPE ADD-INS AND VARIATIONS:
- Sautéed Mushrooms: Add some sliced mushrooms to the sauce for extra flavor and a hearty touch.
- Spinach or Kale: Toss in a handful of fresh spinach or kale at the end for a boost of nutrients and color.
- Caramelized Onions: Top the pork with caramelized onions for a sweet and savory twist.
- Crumbled Bacon: Sprinkle some crumbled bacon over the dish for a smoky, crispy touch.
- Mustard Varieties: Try different types of mustard like whole grain or spicy brown for new flavor options.
- Shallots: Swap out or add to the garlic with minced shallots for a milder, more delicate taste.
WHAT IS BEST SERVED WITH TENDERLOINS IN CREAMY GARLIC SAUCE?
Creamy Garlic Herb Tenderloins go great with sides that complement their rich flavor. Classic choices include creamy mashed potatoes or rice to soak up the tasty sauce. Steamed vegetables like asparagus or green beans add a fresh touch, while roasted carrots, Brussels sprouts, or steamed broccoli will provide a savory balance. For a bit of extra flavor, serve with garlic bread or a simple salad.
HOW IS LEFTOVER TENDERLOIN STORED AND REHEATED?
To store Creamy Pork Tenderloin Medallions, put leftovers in an airtight container and keep them in the fridge for up to 3 days. When reheating, warm the medallions and sauce gently on the stovetop over low heat, adding a little broth or cream if the sauce has thickened. Stir occasionally to heat evenly and avoid separating. If possible, use the stovetop instead of the microwave to keep the meat moist and the sauce smooth.
CAN LEFTOVER TENDERLOINS IN GARLIC HERB CREAM SAUCE BE FROZEN?
Yes, you can freeze leftover tenderloins in garlic herb cream sauce. Just put them in a freezer-safe container or bag, removing as much air as possible. They’ll keep for up to 2 months. When you’re ready to eat, thaw them in the fridge overnight and reheat gently on the stovetop. Keep in mind that the sauce might get a bit grainy after freezing, so you might need to add a little broth or cream to smooth it out.
LOOKING FOR MORE PORK RECIPES? TRY THESE!
Ultimate Marinated Pork Skewers: This recipe combines tender pork with a mix of flavorful herbs and spices, resulting in a delicious dish with every bite.
The Best Peking Pork Chops: It’s made with thin cuts of pork that have been marinated, fried, and then covered in a delicious sweet and sour sauce
Grilled Pork Chops with Homemade Dry Rub Seasoning: These juicy pork chops are seasoned to perfection with a homemade dry rub featuring a blend of savory spices that add depth and complexity to every bite.
Tenderloin Medallions in a Creamy Garlic and Herb Sauce
Equipment
- Large Skillet
Ingredients
- 2 Pounds Pork Tenderloins (cut into medallions)
- 1 Tsp Garlic Powder (season lightly on both sides)
- Salt and Black Ground Pepper to taste (to taste)
- ½ Cup Flour (for dredge)
Creamy Garlic Herb Sauce:
- 2 Tbsp Olive Oil
- 4 Tbsp Butter
- 6 Cloves Garlic (minced)
- 1 Tsp Dijon Mustard
- ½ Cup Chicken Broth (or dry white wine)
- ½ Tsp Italian Seasoning
- 2 Cups Heavy Whipping Cream
- 1 Tbsp Fresh Parsley (chopped)
Instructions
- Prepare the Pork Medallions: Cut the pork tenderloins into 1-inch thick medallions. Lightly season both sides of each medallion with garlic powder, salt, and black pepper. Dredge the medallions in flour, shaking off any excess.
- Sear the Medallions: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the medallions in a single layer (working in batches if necessary) and sear for about 2-3 minutes per side, until they’re golden brown. Remove the medallions from the skillet and set aside.
- Make the Sauce Base: In the same skillet, add 4 tablespoons of butter and allow it to melt. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Deglaze the Pan: Stir in the Dijon mustard, chicken broth (or wine), and Italian seasoning. Scrape the bottom of the skillet to release any browned bits. Let the mixture simmer for 2-3 minutes to reduce slightly.
- Add the Cream: Pour in the heavy whipping cream and stir well to combine. Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes, or until it thickens slightly.
- Combine and Finish: Return the seared medallions to the skillet, spooning the sauce over them. Simmer for an additional 5-7 minutes, until the pork is cooked through and the sauce has thickened to your liking.
- Garnish and Serve: Sprinkle the dish with fresh parsley and serve immediately with your favorite side dishes, such as mashed potatoes or steamed vegetables. Enjoy!