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!)
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📕 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.
🔪 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.
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.
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.
🥣 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.
🍱 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
Switch the wine with more broth (same quantity).
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
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
📖 Recipe
Pork Medallions with Lemon Wine Sauce Recipe
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.
This recipe is so good! The only thing I did different was brown some canned mushrooms in butter and add to the sauce, (only because I had some that needed to be used). The recipe doesn’t specify what kind of broth to use, but I used beef because that’s what I had, but I’m sure chicken would be good too. The sauce would also be fantastic over any kind of steak or chicken. This was so easy to make, but looked and tasted like something you would get in a nice restaurant. I served it with steamed white rice, but mashed potatoes would also be a good choice. I think it was excellent!
Thanks so much for your feedback Louise. As you said it, you can use most broths. I should have specified this in the recipe. I usually tend to just use a neutral broth like vegetable broth.
Cornflower? What else can we use regular flour?
Thanks
Hi Cheri, you can use regular all-purpose flour too.
This sounds so delicious! Can you think of any alternative for adding the cream? I’m lactose intolerant but would love to try and make this and would love to hear ideas 🙂
Lucy, I think you can use oat or almond-based creams instead of regular cream. I think you can check the coffee creamer section too for those plant-based milks. Please let us know which one you used when you made the recipe so others get informed. Thank you!
Stainless steal?
yeah the pan, that's my recommendation but you can use another pan too.