30-Minute Pan-Seared Pork Medallions
Tender pork tenderloin medallions are pan-seared to golden perfection and served with a rich, creamy mushroom sauce infused with fresh rosemary and garlic. The pork is gently pounded for even cooking and quick searing, while the deglazing technique captures all the flavorful browned bits to create a restaurant-quality sauce. This elegant dish comes together in under 30 minutes, making it perfect for weeknight dinners or special occasions when you want something impressive but achievable.
Ingredients
Instructions
- 1
Place pork slices between waxed paper and gently pound to half inch thickness
- 2
Season lightly with salt and pepper
- 3
Heat oil in large skillet over medium heat
- 4
Cook half the pork slices in single layer until nicely browned per side
- 5
Remove to plate and repeat with remaining oil and pork
- 6
Add wine to pan to deglaze and cook until most liquid evaporates
- 7
Add butter to hot skillet and let melt
- 8
Add mushrooms and saute until golden brown
- 9
Add garlic and rosemary and cook until fragrant
- 10
Reduce heat to medium low and stir in cream
- 11
Cook until thickened
- 12
Return pork and accumulated juices to pan and warm through
- 13
Add additional salt and pepper to taste
Tips
Pound pork to even thickness for uniform cooking and tender results.
Don't overcrowd the pan when searing - cook in batches for proper browning.
Let the cream sauce reduce properly for the best consistency and flavor.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently to avoid overcooking the pork.
Can pound and season pork up to 4 hours ahead. Cover and refrigerate until ready to cook.
Serve immediately while hot with mashed potatoes, rice, or roasted vegetables.
Common Mistakes
Don't overcook the pork to avoid dryness - it should reach 145F internal temperature.
Don't let the cream sauce boil or it may curdle - keep heat at medium-low when adding cream.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use pork chops instead of tenderloin?
Yes, boneless pork chops work well. Pound them thin and adjust cooking time as needed for thickness.
What if I don't have white wine?
Chicken broth works perfectly as a substitute and provides the same deglazing effect without alcohol.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently to prevent the pork from becoming tough.