Creamy Garlic Pork Tenderloin Medallions
Creamy Garlic Pork Tenderloin Medallions are juicy, tender, and smothered in a rich garlic cream sauce made with fresh thyme and Dijon mustard. This easy one-pan pork dinner is ready in just 30 minutes and is perfect served over mashed potatoes or rice.
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.