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One-Pan Creamy Garlic Butter Pork Tenderloin Medallions

Slices of seared pork tenderloin topped with creamy garlic butter sauce, spinach, and sun-dried tomatoes, part of the One-Pan Creamy Garlic Butter Pork Tenderloin Medallions.
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Cook tender pork tenderloin medallions in a single skillet and finish them in a rich, creamy garlic butter sauce. This recipe offers quick cleanup and deep flavor.

Ingredients

Scale
  • 1.5 lb pork tenderloin, trimmed and cut into 1-inch thick medallions
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup fresh spinach

Instructions

  1. Season the pork medallions evenly with salt, pepper, and garlic powder.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  3. Sear the pork medallions in batches for 2-3 minutes per side until golden brown. Remove the pork from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet.
  5. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic burn.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for 2 minutes.
  7. Stir in the heavy cream and bring the sauce to a gentle simmer.
  8. Whisk in the Parmesan cheese until the sauce is smooth and slightly thickened.
  9. Add the sun-dried tomatoes and spinach to the sauce. Stir until the spinach wilts, about 1 minute.
  10. Return the pork medallions to the skillet. Spoon the sauce over the pork.
  11. Cook for an additional 3-5 minutes, or until the pork reaches an internal temperature of 145°F.
  12. Serve the pork immediately with the pan sauce.

Notes

  • For best results, do not overcrowd the pan when searing the pork; work in batches if necessary.
  • Serve these medallions over cooked pasta or alongside roasted asparagus for a complete meal.
  • If you prefer a tangier sauce, add 1 teaspoon of Dijon mustard with the heavy cream.

Nutrition

Find it online: https://tastytribune.com/one-pan-creamy-garlic-butter-pork-tenderloin-medallions/