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    You are Here: Masala Herb » Recipes » Pork

    Pork Medallions with Lemon Wine Sauce

    Published: Aug 28, 2020 · Modified: Dec 22, 2022 by Helene Dsouza

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    Helene Dsouza
    pan seared pork medallions served in a flavorful rosemary lemon wine sauce.
    Total Time: 25 minutes
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    6 medallions
    5 from 3 votes
    Jump to Recipe
    bird's eyes view of pork medallion
    close up of pork medallions cooked over the stove top
    quick and easy pork medallion recipe

    Juicy perfectly cooked pork medallions prepared over the stovetop in one pan.

    This recipe comes with a rosemary-infused lemon wine sauce (yep prepared in the same skillet!)

    one pan pork medallions in sauce
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    Jump to:
    • 📕 What are Pork Medallions?
    • 🔪 How to cook pork medallions and the sauce?
    • 🥣 Serving Ideas
    • 🍱 Storing leftovers
    • 💭 FAQs
    • 👁️ More Recipes like this
    • 📖 Recipe
    • 💬 Comments

    📕 What are Pork Medallions?

    Pork medallions are about 1 inch sliced pork tenderloin pieces.

    They are filet meat pieces, and that's the most tender and most expensive meat cut.

    The pork medallion is seasoned and pan-seared for a few minutes, making it one of the easiest and most delicious Sunday and holiday meals.

    My recipe comes with a gravy, which is prepared in the same pan right after having cooked the meat.

    one pan por medallion served in a wine sauce

    🔪 How to cook pork medallions and the sauce?

    Pork medallions are easy to prepare, you just have to make sure to not overcook them or else they get dry.

    Here is an overview on how this recipe comes together.

    The complete recipe with quantities is located at the bottom of this post.

    Step 1

    Season your meat on all sides.

    Heat up a pan and cook pork medallions on all sides with the seasoning.

    Take the meat from the pan.

    season pork medallions and pan sear

    Step 2

    Keep the same pan over the heat and build up the sauce with the butter.

    Pour the wine and broth into the pan to deglaze and season.

    build up sauce and deglaze

    Step 3

    Thicken the sauce with cream and cornflour slurry and flavor with lemon juice.

    Reduce the sauce further to desired consistency.

    Place pork medallions back into the pan and serve hot with garnished chopped chives.

    season sauce and add pork medallions into sauce

    🥣 Serving Ideas

    We love this skillet pork tenderloin dish with plain cooked rice or aromatic rice.

    Parsley potatoes or roasted vegetables are also great with the sauce and pork meat.

    Besides that, spätzle or cooked noodles go well with a lemon wine sauce and pork medallions.

    pork medallion fillet in lemon wine sauce

    🍱 Storing leftovers

    Place pork and sauce together into an airtight container and keep in the fridge for up to 3 days max.

    I don't recommend freezing because cooked pork fillet doesn't thaw that well.

    To reheat fridge leftovers, place into a skillet and warm up gradually again. The meat is tender and sensible to too much heat.

    Don't use too much heat or else the pork meat will get dry.

    You can reheat the dish in the microwave too but at a lower temperature.

    💭 FAQs

    How to make the sauce without booze?

    Switch the wine with more broth (same quantity).

    Can I prepare this without the sauce?

    Yep just skip steps 2 and 3 and cook only the meat on all sides in the pan.

    👁️ More Recipes like this

    • Oven-roasted pork loin roast
    • Pork Tenderloin with Garlic
    • Filet Mignon
    • Pork Chops with apples and butternut squash by theforkedspoon.com

    Pork Medallions in Lemon Wine Sauce Recipe pin mage
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    📖 Recipe

    bird's eyes view of pork medallion

    Pork Medallions with Lemon Wine Sauce Recipe

    pan seared pork medallions served in a flavorful rosemary lemon wine sauce.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, French
    how to cook pork medallions, pork medallions recipe
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 6 medallions
    Calories: 179kcal
    Recipe by: Helene Dsouza

    Ingredients

    To cook pork medallions

    • 6 Pork Medallion slices 1 inch thick
    • ½ Teaspoon Salt
    • ½ Teaspoon Black Pepper Ground
    • 1 Tablespoon Olive Oil
    • 2-3 Rosemary Sprigs
    • 1 Tablespoon Butter

    For the sauce

    • 1 Tablespoon Butter
    • ½ cup Wine white or rose
    • 1 cup Broth *see Notes
    • ½ Teaspoon Onion Powder
    • ½ Teaspoon Garlic Powder
    • Salt to taste
    • Black Pepper Ground to taste
    • 1 Tablespoon Dijon Mustard
    • ¼ cup Cream table or heavy
    • 2 Tablespoon Corn Starch
    • 1 Tablespoon Lukewarm Water
    • Juice of ½ Lemon
    • chives fresh, chopped

    Instructions

    To cook pork medallions

    • Place meat medallion slices on a working surface and pat dry to take it excess liquid on the meat.
    • Season meat with salt and black pepper on both sides.
    • Heat up a pan with olive oil and place rosemary sprigs into the hot oil.
    • Place meat into sizzling skillet, keep on a medium-high heat setting. Add and melt butter in the skillet.
    • Cook on both sides, for about 2-3 minutes on each side, until cooked through.
    • Take the meat out of the skillet. Keep the skillet with the rosemary sprigs in it over the heat to prepare the sauce

    For the sauce

    • Keep the skillet over a medium heat setting and pour wine into the pan to deglaze.
    • Continue to pour in the broth and season with onion powder, garlic powder, salt, black pepper, and dijon mustard.
    • Mix it well and keep on heating your sauce over a medium-high heat setting.
    • Continue to build up the sauce and stir in cream.
    • Prepare a slurry by combining lukewarm water with the cornflour. Add a spoonful of the cooking sauce to the slurry and pour it all to the sauce in the skillet. That way the cornflour will mix in better.
    • Continue to cook over a medium heat setting and stir in lemon juice.
    • Reduce the sauce to desired consistency.
    • Turn off heat and place meat back into the sauce.
    • Garnish with chopped fresh chives. Serve up hot.

    Notes

    You can use a broth of your choice. I like to use a neutral broth such as vegetable broth.
    The dijon mustard makes the sauce creamier because mustard is an emulsifying agent.
    This is a low carb special occasion family dinner meal.

    Equipment

    • Stainless Steal Non-Stick PFOA-free Frying Pan
    • Wood or Bamboo Spatula
    • Mixing Bowl

    Nutrition

    Nutrition Facts
    Pork Medallions with Lemon Wine Sauce Recipe
    Amount Per Serving
    Calories 179 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 7g35%
    Cholesterol 39mg13%
    Sodium 430mg18%
    Potassium 90mg3%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 356IU7%
    Vitamin C 1mg1%
    Calcium 10mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made this? Get featured!Mention @real.masalaherb or tag #masalaherb!

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