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Tender, juicy pork medallions are served with a creamy wine sauce to create a mouthwatering meal. This whole recipe comes together in just about 20 minutes!
Pan-frying pork medallions is a terrific way to cook pork tenderloin. It only takes a minute and the meat turns out juicy and delicious every single time.
This recipe for Pan-Fried Pork Medallions with Creamy Wine Sauce has become a reader favorite from my first cookbook, The Weeknight Dinner Cookbook.
Side note: If you haven’t yet grabbed your copy of that cookbook, get it now. It’s on sale and the reviews are consistently awesome. I am so glad that you all are enjoying it!
Back to this recipe though, I’m thrilled to finally be sharing my tips for how to cook pork tenderloin with you today. This post was written in partnership with The National Pork Board and I could not think of a better recipe to celebrate the awesomeness that is perfectly cooked pork.
Pork Medallions
To create pork medallions, a tenderloin is sliced into 1-inch thick pieces. To the best of my knowledge, you can’t buy the meat sliced this way in the store, but fortunately, it only takes about two minutes at home to create perfect pork medallions.
Once you’ve sliced the tenderloin, you’ll pan fry the pork for just a few minutes. Use the drippings in the skillet to make a creamy pan sauce, and you’re done.
The greatness of this method is seen in both how quickly the pork cooks and how juicy the results are. Roast some broccoli or asparagus while cooking the pork, or boil baby potatoes, and you’ll have dinner on the table in under 20 minutes.
Alternative to Wine for Cooking
I tend to use Pinot Grigio or Chardonnay for most cooking. If you aren’t a big wine drinker, the small bottles that are sold in a 4 pack in most grocery stores are a great way to keep wine on hand for cooking without opening a full bottle for a recipe.
If you’d prefer not to cook with wine at all, chicken broth may be substituted for the wine in most recipes. The flavor will be different, but the recipe will work the same way. In this particular case, it works well and the sauce is delicious when made with chicken broth.
How To Cook Pork Tenderloin Medallions
- Slice the pork tenderloin into 1-inch medallions and lightly sprinkle each side with salt and pepper. Warm a large stainless skillet over medium-high heat. Add the oil and when it is shimmering, add the pork to the skillet. Let the pork cook without touching it for 3 minutes. Set a plate next to the stove along with a piece of foil to cover the pork.
- Use a metal spatula to get underneath each one and flip them over. Don’t worry if they stick a bit. Cover with a lid and cook for 3 minutes. Lift each medallion with the spatula and transfer to the waiting plate. Cover lightly with foil to keep warm.
- Place the empty skillet back on the stove over medium heat. Add the wine to the hot skillet and use a spatula to scrape up the little browned bits of meat and deglaze the pan. Add the chicken base (this is the chicken base I keep on hand), whisk to combine, and cook for about 2 minutes.
- In a small cup, whisk the cornstarch, and paprika into the cream until smooth. Add the cream into the saucepan slowly, whisking until combined. Continue cooking over medium heat, stirring constantly until it thickens slightly, about 1 minute. Pour the sauce over the pork, sprinkle with parsley, and serve.
Pan Fried Pork Medallions with Creamy Wine Sauce
Ingredients
- 1 1/2 pounds pork tenderloin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1/3 cup white wine
- 1/2 teaspoon chicken base
- 1/2 cup heavy cream
- 1/2 teaspoon cornstarch
- 1 dash paprika
- 2 teaspoons chopped fresh Italian parsley
Instructions
- Slice the pork tenderloin into 1-inch medallions and lightly sprinkle each side with salt and pepper. Warm a large stainless skillet over medium-high heat. Add the oil and when it is shimmering, add the pork to the skillet. Let the pork cook without touching it for 3 minutes. Set a plate next to the stove along with a piece of foil to cover the pork.
- Use a metal spatula to get underneath each one and flip them over. Don’t worry if they stick a bit. Cover with a lid and cook for 3 minutes. Lift each medallion with the spatula and transfer to the waiting plate. Cover lightly with foil to keep warm.
- Place the empty skillet back on the stove over medium heat. Add the wine to the hot skillet and use a spatula to scrape up the little browned bits of meat and deglaze the pan. Add the chicken base, whisk to combine, and cook for about 2 minutes.
- In a small cup, whisk the cornstarch, and paprika into the cream until smooth. Add the cream into the saucepan slowly, whisking until combined. Continue cooking over medium heat, stirring constantly until it thickens slightly, about 1 minute. Pour the sauce over the pork, sprinkle with parsley, and serve. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/5/18 – recipe notes and photos updated 2/3/22}
If you have any questions or would like to learn more about pig farming in general, you can find more information at Pork.org.
Disclosure: I partnered with National Pork Board to share this information with you. As always, all thoughts and opinions are my own.
Great flavor and a beautiful dish with minimal effort. I used chicken broth for lack of white wine and it was delicious. A great alternative preparation for pork tenderloin. Will definitely make again.
I’m glad you like the recipe, Tammy!
Great recipe Thank you-purchased pork medallions this weekend at Costco.
I’m so glad that you enjoyed the pork medallions, Bonnie.
This recipe is really good! Super easy and quick to prepare. I didn’t have any chicken base so i used beef base and it still turned out great. I sear it on high heat to give it a nice crust. Maybe I’ll add garlic next time and see how that is. We love garlic.
Garlic makes everything better, doesn’t it, Tom?
This is such a great recipe! My husband absolutely raves every time I make it! Not only is it delicious, but it’s also easy and quick, and looks beautiful on a plate. I usually serve it with egg noodles and a seasonal veggie, and it’s always a hit!
I’m so glad that you’re enjoying the recipe, Al!
Made this tonight with medallions from Costco. Love the simple clear concise recipe format. And the taste! Served with roast pumpkin, smashed potatoes and kaleslaw. A winner dinner with the crew!
I’m thrilled that you enjoyed the recipe!
We loved this. Used red wine because that’s what was open. Used Everything But The Leftovers seasoning instead of chicken base (didn’t have any) and used Xantham Gum instead of cornstarch because we eat Keto style. This was great for a special Valentine’s Day dinner.
That sounds awesome, Allison. I need to check out that seasoning too!
Loved this recipe! Got your cookbook, we love your recipes. Use them 2-3x a week. We love simple and flavor 🙂
I’m so happy to hear that you’re enjoying the recipes, Kristy!
How do you reheat leftovers?
I reheat them gently in the microwave (taking care not to overheat and dry them out.)
Planning on making this tonight…how would adding a little dijon mustard to the sauce be?
I think that would work, Lesleigh. I’d probably make it as written and taste before playing with it.
Absolutely wonderful recipe – the sauce is simple and delicious! I doubled the sauce and started with bacon grease instead of olive oil, more flavor, since I was doubling the sauce.
That sounds great, Dana. I’m glad you liked it!
Hi,
Would like to make today but don’t have any chicken base. What else can I use?
Thanks in advance
Chicken bouillon can be used as well, Dorothy. You’ll want to make sure it dissolves completely.
Is chicken base Broth or stock?
Chicken base is a specific product, however, you can also use bouillon. Just taste and be careful adding any additional salt.
Hi Mary! quick question…….how many medallions a person go along with the nutritional values?
Thanks for your help!
Typically it’s 2-3 medallions for an average size tenderloin.
Looks delicious but not familiar with chicken base. I’m sure it is something I have used perhaps by another name.
Hi Shirley, sorry for the confusion. This is the chicken base product I typically use: https://amzn.to/3go8C0Y I hope that helps!
This was an amazing recipe and the sauce is to die for. I browned some mushrooms and added them to the sauce.
So quick and easy.
Thank you for this great recipe
This is an *awesome* recipe! Once I worked out what ‘pork tenderloin’ is here in New Zealand (‘pork fillet’…) and discovered that my local butcher keeps it in packs in the back chiller, not out on display… (it’s like a quest game for the perfect dinner 😉 ) Our butcher sells the tenderloin in packs of two, which is perfect, as that makes enough for three meals for the two of us – I cut them all at the same time and then freeze the spare medallions to make the next meal even faster.
It’s so quick and easy that normally I’d add it to the week-night ‘too tired from work’ rotation, however it tastes too special for that, and is instead regularly on our weekend list!
I add mushrooms and onions to the sauce, serve with some level of mashed veg (we’ve tried mashed cauli and mashed parsnip so far – both work really well) and then extra boiled veg on the side
That’s awesome, Jo! I’m so glad you like it.
Thanks so much for this recipe. It was so easy to make and delicious! My family loved it! I’ll definitely be making it again.
Yay! Glad to hear it was a hit.
Super Simple to make, and finally something different to do with Pork tenderloin. I always find that many recipe’s end up tasting the same but this one was delightful.
I’m glad you enjoyed the pork medallions, Alexa. Happy cooking!
Very good but it needs double the amount of sauce!!!
Sounds like my kind of variation!