Pork Medallions in Creamy Sun-Dried Tomato Sauce
Looking for a quick and easy one-pan meal that’s equal parts substantial and summery? Look no further! This is my recipe for pork medallions: Tender, juicy slices of pork served in a beautifully creamy sun-dried tomato sauce. This beautifully vibrant dish transforms simple ingredients and a straightforward recipe into a colorful, robust meal that’s perfect for a warm, al fresco evening!
Author’s Notes for Pork Medallions
I’ve never quite felt that pork gets the respect it deserves in the United States. Sure, this country loves bacon and baby back ribs, but it’s always been a distant third behind beef and chicken. Across Europe, however, the pig is king. In fact, pork accounts for about 50% of the total meat consumption in the European Union. Growing up in Poland, we ate more pork than all the other meats combined!
We get creative with our pork dishes, too. Take the humble pork chop: I’ve got authentic recipes for brown sugar pork chops with garlic and herbs, mushroom pork chops with garlic and butter, and pork chops in white wine cream sauce with mushrooms and bacon on this site, and that’s just getting started. There are hundreds of varieties of smoked sausage, famous cured cuts like jamón ibérico, and a whole host of mouthwatering tenderloin dishes, one of which we’ll be trying today!
Today’s recipe features juicy pork tenderloin medallions in a ridiculously creamy and rich sun-dried tomato sauce. My secret is to use both the tangy, savory-sweet tomatoes and the oil they come in to make the sauce: The oil adds an otherworldly depth of flavor that makes all the difference! Toss in some fresh shallots, punchy garlic, heavy cream, and a glug of dry white wine, and you’ve got a classic European summer dish that’s as luxurious and flavorsome as it is easy to make. Enjoy!
Main Ingredients and Substitutions
Refer to the recipe card to see the full list of ingredients with measurements!
- Pork Tenderloin – Buy a complete tenderloin and cut it into ½-inch-thick slices, or ask your butcher to do it for you. You can use regular pork loin; just cut it thinner and tenderize it for longer.
- Sun-Dried Tomatoes – These intensely sweet and tangy flavor-bombs are the star of our sauce. Buy sun-dried tomatoes in oil, as we use both the tomatoes and the oil to infuse the sauce.
- Chicken Broth – Adds a savory weight to cut through the cream. Try mixing 1 tablespoon of Better than Bouillon with 2 cups of water as a substitute.
- Dry White Wine – Look for a wine that complements the flavors of this dish without overpowering them. Chardonnay, Pinot Grigio, or Sauvignon Blanc are my recommendations!
- Ghee – To sear the pork medallions. Any kind of cooking oil works too!
- Wondra Flour – Optionally, use a little Wondra flour or all-purpose flour to thicken up the sauce if it’s too loose or runny!
How to Make Perfect Pork Tenderloin Medallions
- Prepare the Ingredients – Trim off any white film from the tenderloin, then cut into ½ inch slices. Pound these medallions into flat cutlets with a tenderizer, then season on both sides with salt and pepper. Dice the shallot, mince the garlic, and chop the sun-dried tomatoes.
- Cook the Pork – Heat some ghee or oil in a large skillet over high heat, then sear the pork for 2 to 3 minutes on each side. Cook a few medallions at a time without overcrowding the pan. Remove the cooked meat and rest it on a plate.
- Make the Sauce – Add the oil from the sun-dried tomatoes to the same pan with the shallots, garlic, and tomatoes. Cook for 2 to 3 minutes, then deglaze the pan with white wine. Sauté for a further 2 minutes before adding the heavy cream and chicken broth.
- Finish – Return the pork to the pan, cover, and cook for approximately 25 minutes, or until the pork is tender. Garnish with chopped parsley, and top with a few extra sun-dried tomatoes for presentation. Serve and enjoy!
Storing, Reheating, and Make-ahead
Once your leftovers have cooled to room temperature, place the entire dish into an airtight container and it’ll keep in the refrigerator for up to 4 days. I don’t recommend freezing, as the heavy cream in the sauce will split.
Gently reheat your pork medallions in a large saucepan over low heat. Add a splash of cream, broth, or water to loosen the sauce if it has thickened. Stir until warmed through, then serve.
Frequently Asked Questions
Can I turn this pork tenderloin medallions recipe into a pasta dish?
Absolutely! The creamy sauce for our pork medallions pairs brilliantly with pasta. Just slice up the medallions into bite-sized chunks, toss in some cooked pasta, and enjoy.
Why is my sauce so thick?
Your creamy sauce for pork medallions may have reduced a bit too much in the pan! Simply add a little more chicken broth and mix to loosen the sauce before serving.
What can I serve with these pork medallions?
Potatoes are the ideal partner for this dish. Try my Dill Mashed Potatoes with Brown Butter, Parsley Potatoes, or Fondant Potatoes, then round out your meal with my Best Green Salad or Polish Cucumber Salad for a bit of greenery.
Pork Medallions in Creamy Sun-Dried Tomato Sauce
Ingredients
- 2 lbs pork tenderloin cut into ½ inch slices and pounded
- 1 shallot chopped
- 2 garlic cloves minced
- 8-10 sun-dried tomatoes in oil chopped
- 1 tbsp oil from sun-dried tomatoes
- 2 cups chicken broth (or 1 tablespoon of Better than Bouillon with 2 cups of water)
- ½ cup dry white wine
- ⅔ cup heavy cream
- 1 tbsp parsley chopped
- 3-4 tbsp Ghee (clarified butter) or cooking oil
- 1 tbsp Wondra flour (optional)
Instructions
- Prepare the pork: remove any white film from the pork tenderloins. Then cut the meat into ½ inch slices; using a tenderizer, pound the medallions into flat cutlets. Season the meat on both sides with salt and pepper.
- Prepare the veggies: chop the shallot, mince the garlic, and chop the sun-dried tomatoes
- Cook the pork: heat up ghee or oil in the large cast iron or frying pan, sear the meat on a hot pan for 2-3 minutes and then flip to the other side, and cook until golden brown, and remove from the pan onto a plate. Do not overcrowd the medallions; cook about 5-6 at a time, and cook them in batches until all the meat is cooked. Add fat in between as needed. Once all the meat is cooked, remove it all onto a plate.
- Make the sauce: add oil from sun-dried tomatoes to the pan and add shallots, garlic, and sun-dried tomatoes. Cook for 2-3 minutes. Then add white wine and deglaze the pan for 2 minutes. Add heavy cream and broth.
- Put it all together: Return the meat to the sauce, cover, and cook for about 25 minutes until the meat is super tender.
- Thickening the sauce (optional): If the sauce is too loose, you may thicken it up with a little Wondra flour or regular all-purpose flour. Put 1 tablespoon of flour into a cup, pour 1/3 cup of cold water, and mix it well. Once mixed, pour it over the sauce, stir, and let it cook for a few minutes until it thickens out a bit.
- Garnish: Add chopped parsley on top, and you may also add a few sun-dried tomatoes for an amazing-looking dish. Enjoy!
Nutrition
The post Pork Medallions in Creamy Sun-Dried Tomato Sauce first appeared on Eating European.
