If you’re looking for a restaurant quality dinner that’s easy enough for a weeknight or Sunday after church, these Creamy Garlic Pork Tenderloin Medallions are what you need. Tender pork is seared until perfectly golden before being simmered in a rich garlic cream sauce infused with fresh thyme and Dijon mustard. The result is juicy, flavorful pork with a creamy flavorful sauce that’s great spooned over mashed potatoes or rice.
This recipe comes together in about 30 minutes using one skillet, making cleanup just as easy as dinner itself. And as always “OH yeah OH yeah, that’s OFF the CHAIN!
Why You’ll Love This Recipe
- Ready in about 30 minutes.
- Tender, juicy pork every time.
- Rich garlic cream sauce made from simple ingredients.
- One-pan recipe means easy cleanup.
- Perfect for weeknight dinners or special occasions.
- Pairs with almost any side dish.
- Great for meal prep and leftovers.
What You Need to Make Creamy Garlic Pork Tenderloin Medallions
Amounts are listed in the recipe card below.
Pork tenderloin: A lean, tender cut of pork that cooks quickly and stays juicy when not overcooked.
Kosher salt: Always salt and pepper to taste.
Black pepper: Salt and pepper to taste.
Garlic powder: Provides a deep, savory garlic flavor that coats every bite of the pork.
Paprika: Adds beautiful color and a smoky-sweet flavor.
Olive oil or avocado oil: Helps create a golden crust while searing the pork.
Butter: Adds richness and creates the base for the creamy garlic sauce.
Fresh garlic: The star ingredient that gives the sauce its bold, aromatic flavor.
Chicken broth: Deglazes the pan and adds savory depth to the sauce.
Heavy cream: Creates a rich, smooth, and velvety sauce.
Dijon mustard (or ground mustard): Adds a subtle tang that enhances the overall flavor.
Fresh thyme: Infuses the sauce with a fresh, earthy flavor that pairs perfectly with pork.
Fresh parsley: Adds a pop of color and freshness before serving.
How to Make Creamy Garlic Pork Tenderloin Medallions
Slice and Season the Pork
Slice the pork tenderloin into 1-inch medallions and season both sides with the salt, pepper, garlic powder, and paprika.
Sear Until Golden
Heat the oil in a large skillet over medium-high heat.
Add the pork medallions and sear for 2–3 minutes per side until a beautiful golden crust develops. Remove the pork and set aside.
Build the Garlic Base
Reduce the heat to low.
Add the butter followed by the minced garlic. Cook for about 30 seconds, just until fragrant.
Make the Cream Sauce
Pour in the chicken broth while scraping all the flavorful browned bits from the bottom of the skillet.
Stir in the heavy cream, Dijon mustard, fresh thyme, and season with additional salt and pepper to taste.
Allow the sauce to gently simmer for 3–5 minutes until it begins to slightly thicken.
Finish the Pork
Return the pork medallions along with any juices back into the skillet.
Simmer another 3–5 minutes until the pork reaches an internal temperature of 145°F.
Remove the thyme sprigs before serving.
Garnish and Serve
Top with freshly chopped parsley and serve immediately over your favorite side.
Tips for the Best Creamy Garlic Pork Tenderloin
- Don’t overcook the pork. Tenderloin is best at 145°F.
- Let the pork rest for about 5 minutes before serving.
- FRESH garlic makes a huge difference in the flavor.
- Keep the cream at a gentle simmer, try to avoid boiling.
- If your sauce gets thicker than you’d like, stir in a splash of chicken broth.
What to Serve with Creamy Garlic Pork Tenderloin
- Creamy mashed potatoes
- Buttered egg noodles
- White rice
- Roasted asparagus
- Green beans
- Garlic bread
Frequently Asked Questions
Can I use pork loin instead of pork tenderloin?
Yes, but pork loin is leaner and less tender. Slice it thin and avoid overcooking.
Can I make this ahead of time?
Yes. Store leftovers in an airtight container for up to 3 days.
Can I freeze it?
You can, but cream sauces may separate slightly after thawing. Stir gently while reheating to bring the sauce back together.
Can I use dried thyme?
Yes. Substitute about ½ teaspoon dried thyme for the fresh sprigs.
How do I know when the pork is done?
You can use an instant-read thermometer. The pork is finished once the thickest piece reaches 145°F.
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Creamy Garlic Pork Tenderloin Medallions
Ingredients
- 1½ – 2lb Pork tenderloin sliced into 1-inch medallions
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil or avocado oil
- 2 tbsp butter
- 6 cloves garlic minced
- ¾ cup chicken broth
- 1 cup heavy cream
- 1 tsp Dijon mustard or 1 tsp ground mustard
- 2 sprigs fresh thyme
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Slice the pork tenderloin into 1-inch medallions and season with the salt, pepper, garlic powder, and paprika.
- Heat the oil in a large skillet over medium-high heat.
- Sear the pork for 2–3 minutes per side until golden brown. Remove and set aside.
- Reduce heat to low. Add the butter and garlic and cook for about 30 seconds.
- Pour in the chicken broth and scrape the browned bits from the pan.
- Stir in the heavy cream, Dijon mustard, thyme, and additional salt and pepper to taste. Simmer for 3–5 minutes until the sauce begins to thicken.
- Return the pork to the skillet and simmer another 3–5 minutes until the pork reaches 145°F.
- Remove the thyme sprigs, garnish with parsley, and serve immediately.
