Pan Fried Pork Medallions with Creamy Wine Sauce

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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.

Pan Fried Pork Medallions in a Creamy Wine Sauce are a 25 minute minute dinner that you're going to love! get the recipe at barefeetinthekitchen.com

Side note: If you haven’t yet grabbed your copy of that cookbook, get it now! It’s on sale for under $15 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 is 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.

In just under 20 minutes, you can have these Pan Fried Pork Medallions in a Creamy Wine Sauce on the table! get the recipe at barefeetinthekitchen.com

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 should 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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In just under 20 minutes, you can have these Pan Fried Pork Medallions in a Creamy Wine Sauce on the table! get the recipe at barefeetinthekitchen.com

Pan Fried Pork Medallions with Creamy Wine Sauce

5 from 18 votes
recipe shared from The Weeknight Dinner Cookbook
Pin Print Review
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Course: Main Course
Servings: 4 servings

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

COOK’S NOTE: 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.

Nutrition

Calories: 387kcal · Carbohydrates: 1g · Protein: 35g · Fat: 24g · Saturated Fat: 9g · Cholesterol: 151mg · Sodium: 451mg · Potassium: 704mg · Vitamin A: 435IU · Calcium: 30mg · Iron: 1.7mg
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Pan Fried Pork Medallions in a Creamy Wine Sauce are a quick and easy 25 minute minute dinner that you're going to love! get the recipe at barefeetinthekitchen.com

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’ve partnered with National Pork Board to share this information with you. As always, all thoughts and opinions are my own.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tammy says

    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.5 stars

  2. Tom says

    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.5 stars

  3. Al says

    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!5 stars

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