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One-Pan Creamy Garlic Butter Pork Tenderloin Medallions

Four seared One-Pan Creamy Garlic Butter Pork Tenderloin Medallions served in a rich sauce and topped with fresh parsley.
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Make tender pork tenderloin medallions in a rich, creamy garlic butter sauce using just one pan for simple cleanup.

Ingredients

Scale
  • 1.5 lb pork tenderloin, trimmed and cut into 1-inch thick medallions
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Season the pork medallions on both sides with salt and pepper.
  2. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
  3. Sear the pork medallions in batches until browned on both sides, about 2-3 minutes per side. Remove the pork from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 2 minutes.
  6. Stir in the heavy cream and Italian seasoning. Bring the sauce to a gentle simmer.
  7. Whisk in the Parmesan cheese until the sauce is smooth and slightly thickened. Taste and adjust salt and pepper if needed.
  8. Return the pork medallions to the skillet, nestling them into the sauce. Cook for 3-5 minutes, turning once, until the pork is cooked through (internal temperature reaches 145°F).
  9. Remove the skillet from the heat. Garnish with fresh parsley before serving immediately.

Notes

  • For a complete one-pan meal, you can add 1 cup of fresh spinach to the sauce right before returning the pork, allowing it to wilt into the cream sauce.
  • If you prefer a thicker sauce, let the sauce simmer uncovered for an extra 2-3 minutes before adding the pork back in.
  • Use fresh garlic for the best flavor in this sauce.

Nutrition

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