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Pork Tenderloin Medallions With Garlic Sauce - A Weeknight-Friendly Classic

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.25 lb pork tenderloin, trimmed of silver skin
  • 1.5 tsp kosher salt, divided
  • 3/4 tsp freshly ground black pepper, divided
  • 1/2 tsp smoked paprika (optional, for warmth and color)
  • 2 tbsp olive oil (or a mix of olive oil and butter)
  • 4–6 large garlic cloves, minced or very finely chopped
  • 1/2 cup low-sodium chicken stock (or dry white wine, or a mix)
  • 1/2 cup heavy cream (or 1/3 cup half-and-half for a lighter version)
  • 1 tsp Dijon mustard (optional, for a subtle tang)
  • 1–2 tsp fresh lemon juice, to taste
  • 1 tbsp unsalted butter, for finishing the sauce
  • Fresh herbs such as parsley or chives, chopped (for garnish)
  • Neutral oil for searing if needed, such as avocado or canola

Method
 

  1. Prep the pork. Pat the tenderloin dry with paper towels. Slice into 1-inch-thick medallions. Lightly press each piece to an even thickness, about 3/4 inch, so they cook evenly. Season both sides with 1 tsp salt, 1/2 tsp pepper, and the smoked paprika if using.
  2. Preheat your pan. Heat a large skillet (stainless steel or cast iron works best) over medium-high heat. Add the olive oil and let it get hot until it shimmers.
  3. Sear the medallions. Place the pork in the pan in a single layer without crowding. Sear for 2–3 minutes per side until deeply browned. The internal temperature should reach about 140–145°F for juicy, slightly pink centers. Transfer to a plate and tent loosely with foil.
  4. Lower the heat and bloom the garlic. Reduce heat to medium-low. Add a small splash of oil or a knob of butter if the pan looks dry. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant. Do not brown the garlic or it will turn bitter.
  5. Deglaze. Pour in the chicken stock (or wine). Scrape up the browned bits with a wooden spoon. Let it simmer for 1–2 minutes to slightly reduce and concentrate the flavor.
  6. Build the sauce. Stir in the cream and Dijon. Simmer gently for 2–3 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Season with the remaining 1/2 tsp salt and 1/4 tsp pepper, then add the lemon juice to brighten.
  7. Finish and return the pork. Whisk in the butter to give the sauce a glossy finish. Return the medallions and any juices to the pan. Simmer on low for 1–2 minutes to warm through. Taste and adjust seasoning—add a pinch more salt or a splash more lemon if needed.
  8. Garnish and serve. Sprinkle with chopped parsley or chives. Serve immediately with mashed potatoes, rice, roasted vegetables, or a simple green salad.