One-Pan Creamy Sun-Dried Tomato Pork Medallions: An Easy & Flavorful European Dinner
Searching for a quick, effortless, and immensely satisfying one-pan meal that embodies both heartiness and the bright flavors of summer? Look no further! This recipe for pork medallions is a true culinary gem, featuring tender, succulent slices of pork tenderloin bathed in a rich, velvety sun-dried tomato cream sauce. This vibrant, European-inspired dish transforms simple, wholesome ingredients and a straightforward cooking process into a colorful, robust meal that’s absolutely perfect for a relaxed evening, whether you’re dining al fresco or enjoying a cozy meal indoors.
The Allure of Pork Medallions: A European Perspective
I’ve always felt that pork, despite its incredible versatility and deliciousness, doesn’t always receive the recognition it deserves in American cuisine. While staples like bacon and baby back ribs are undeniably popular, pork often lags behind beef and chicken in everyday meals. However, across Europe, the pig reigns supreme in culinary traditions. In fact, pork constitutes approximately 50% of the total meat consumption in the European Union, a testament to its widespread appreciation. Growing up in Poland, pork was a staple on our family table, often surpassing the combined consumption of all other meats!
European cuisine showcases an incredible creativity with pork. From rustic country dishes to sophisticated gourmet preparations, pork is celebrated in countless forms. Consider the humble pork chop alone: On this site, I’ve shared authentic recipes for brown sugar pork chops with garlic and herbs, mushroom pork chops with garlic and butter, and even luxurious pork chops in white wine cream sauce with mushrooms and bacon. And that’s just the beginning! Beyond chops, you’ll find hundreds of varieties of smoked sausages, world-famous cured cuts like the exquisite jamón ibérico, and an array of mouthwatering pork tenderloin dishes. Today, we delve into one such tenderloin recipe that promises to become a beloved favorite in your home.
Today’s recipe spotlights juicy, fork-tender pork tenderloin medallions enveloped in a ridiculously creamy and intensely flavorful sun-dried tomato sauce. My secret weapon for achieving this depth of flavor is to utilize both the tangy, savory-sweet sun-dried tomatoes and the aromatic oil they are packed in. This infused oil adds an otherworldly richness and complexity that truly elevates the sauce from good to extraordinary! We then layer in fresh, aromatic shallots, pungent garlic, velvety heavy cream, and a splash of dry white wine. The result is a classic European summer dish that feels both luxurious and comforting, offering a harmonious blend of flavors that is surprisingly easy to prepare. It’s a dish that embodies rustic elegance and is guaranteed to impress with minimal fuss. Prepare to savor every bite!
Key Ingredients for Our Creamy Pork Medallions & Smart Substitutions
For precise measurements and the complete list, please refer to the detailed recipe card below!
- Pork Tenderloin – This cut is essential for the dish’s signature tenderness. Its lean nature and fine texture make it ideal for slicing into quick-cooking medallions. You can purchase a whole tenderloin and easily slice it into uniform ½-inch thick pieces yourself, or simply ask your butcher to do it for you to save time. While pork loin can be used as an alternative, remember it’s a bit tougher; you’ll need to slice it thinner and ensure you tenderize it more thoroughly to achieve a similar melt-in-your-mouth texture.
- Sun-Dried Tomatoes – These are the true flavor heroes of our rich sauce. Bursting with an intensely sweet, tangy, and concentrated umami flavor, they provide the vibrant taste and beautiful color that defines this dish. It’s crucial to buy sun-dried tomatoes packed in oil, as we will be using both the chopped tomatoes for texture and flavor, and the oil itself. The oil is infused with all the glorious tomato essence and herbs, contributing a profound depth to our creamy sauce that dry-packed tomatoes simply cannot replicate.
- Chicken Broth – This liquid gold adds a savory foundation and helps to balance the richness of the cream. It introduces a delightful weight and savory complexity that cuts through the creaminess, preventing the sauce from becoming too heavy. For a convenient and flavorful substitute, I highly recommend mixing 1 tablespoon of Better than Bouillon concentrate with 2 cups of hot water. This creates an incredibly rich and robust broth.
- Dry White Wine – A good quality dry white wine is key for deglazing the pan and adding a layer of sophisticated acidity and subtle fruit notes that beautifully complement the pork and tomatoes. Look for a wine that has a crisp, dry profile and won’t overpower the other flavors. My top recommendations include Chardonnay (unoaked is preferred), Pinot Grigio, or Sauvignon Blanc. If you prefer to avoid alcohol, an equal amount of chicken broth combined with a teaspoon of apple cider vinegar can provide a similar tang and depth, though the flavor will be slightly different.
- Ghee (Clarified Butter) – We use ghee to sear our pork medallions. Ghee is an excellent choice due to its high smoke point, which prevents burning, and its wonderfully rich, nutty flavor that enhances the pork. However, any good quality cooking oil with a high smoke point, such as avocado oil, grapeseed oil, or light olive oil, will work effectively for searing.
- Wondra Flour (Optional) – Sometimes, a sauce may not reach your desired consistency. Wondra flour is a finely ground, pre-cooked flour specifically designed to dissolve easily without clumping, making it perfect for thickening sauces smoothly. Alternatively, a small amount of regular all-purpose flour can also be used. Always mix the flour with a little cold water to create a slurry before adding it to the hot sauce to ensure a silky-smooth finish.
- Fresh Parsley – A sprinkle of freshly chopped parsley not only adds a burst of vibrant green color but also a fresh, herbaceous note that brightens the entire dish and provides a beautiful contrast to the rich sauce.
- Salt & Freshly Ground Black Pepper – These essential seasonings are crucial for bringing out the natural flavors of the pork and the sauce. Always season generously to taste at various stages of cooking.
Mastering the Art of Creamy Pork Tenderloin Medallions: Step-by-Step Guide
- Prepare Your Ingredients for Success – Start by carefully trimming any silverskin (the thin, white, tough film) from the pork tenderloin, as this can become chewy when cooked. Once trimmed, slice the tenderloin crosswise into uniform ½-inch thick medallions. Using a meat tenderizer or the flat side of a heavy pan, gently pound these medallions into slightly flatter cutlets; this ensures even cooking and maximizes tenderness. Season both sides generously with salt and freshly ground black pepper. Next, prepare your aromatics: finely dice the shallot, mince the garlic cloves, and chop the sun-dried tomatoes into smaller pieces. Having all your ingredients prepped (mise en place) makes the cooking process smooth and enjoyable.
- Achieve the Perfect Sear on Your Pork – Heat a large, heavy-bottomed skillet (cast iron works wonderfully here) over high heat. Add a generous amount of ghee or your chosen cooking oil until shimmering. Once hot, carefully place the seasoned pork medallions into the pan, ensuring not to overcrowd it. Cook in batches if necessary (typically 4-6 medallions at a time) to allow them to sear properly and develop a beautiful golden-brown crust, about 2 to 3 minutes per side. Overcrowding will steam the meat instead of searing it. Once cooked, remove the seared pork and transfer it to a plate, allowing it to rest while you prepare the sauce. Resting is crucial for juicy pork!
- Crafting the Exquisite Creamy Sun-Dried Tomato Sauce – Using the same pan (don’t clean it, as the fond – those browned bits – are pure flavor!), add about 1 tablespoon of the oil from the sun-dried tomatoes. Reduce the heat slightly to medium, then add the diced shallots, minced garlic, and chopped sun-dried tomatoes to the pan. Sauté for 2 to 3 minutes until the shallots soften and the garlic becomes fragrant. Next, pour in the dry white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom. Allow the wine to simmer and reduce for about 2 minutes, letting the alcohol cook off and concentrating the flavors. Finally, stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
- Bring It All Together for a Tender Finish – Once the sauce is simmering gently, carefully return the seared pork medallions and any accumulated juices from the resting plate to the pan. Ensure the pork is nestled into the sauce. Reduce the heat to low, cover the skillet, and let the pork gently braise in the flavorful sauce for approximately 25 minutes, or until the pork is incredibly tender and easily pierced with a fork. This slow simmer allows the flavors to meld beautifully and ensures the pork is perfectly cooked through and moist. Before serving, garnish generously with freshly chopped parsley for a burst of color and fresh aroma. For an extra touch of visual appeal and flavor, consider topping with a few additional whole or halved sun-dried tomatoes. Serve immediately and savor this delightful dish!
Storing, Reheating, and Making Ahead: Tips for Convenience
This delightful dish is just as good, if not better, the next day! Once your creamy pork medallions have cooled completely to room temperature, transfer the entire dish, pork and sauce together, into an airtight container. It will keep beautifully in the refrigerator for up to 4 days. This makes it an excellent option for meal prepping or enjoying delicious leftovers throughout the week.
I generally do not recommend freezing this particular dish. The heavy cream in the sauce tends to separate or “split” when frozen and then thawed, resulting in a grainy or unappealing texture. While still edible, the luxurious creaminess that defines this recipe will be compromised.
When it’s time to reheat, gently warm your pork medallions in a large saucepan over low to medium-low heat on the stovetop. Slow and gentle heating is key to prevent the sauce from separating. As cream-based sauces can thicken considerably upon cooling, you may find it necessary to add a splash of extra cream, chicken broth, or even just a little water to loosen the sauce and restore its original silky consistency. Stir frequently and gently until the pork is warmed through and the sauce is smooth and bubbly. Avoid high heat, as it can cause the sauce to break. Serve immediately and enjoy the flavors all over again!
Frequently Asked Questions About Pork Medallions
Can I transform this pork tenderloin medallions recipe into a pasta dish?
Absolutely, and it’s a fantastic idea! The rich, creamy sun-dried tomato sauce for our pork medallions is an exceptional pairing with a variety of pasta shapes. To turn this into a delectable pasta dish, simply slice the cooked pork medallions into bite-sized chunks or shred them if they are extra tender. Cook your favorite pasta (tagliatelle, fettuccine, penne, or rigatoni would all be excellent choices) according to package directions until al dente. Drain the pasta, reserving a little of the pasta water. Then, toss the cooked pasta directly into the skillet with the pork and creamy sauce, ensuring every strand is coated. If the sauce seems a bit too thick, add a splash or two of the reserved pasta water to achieve your desired consistency. A sprinkle of freshly grated Parmesan cheese would also be a magnificent addition. Enjoy a hearty and flavorful pasta meal!
Why is my creamy sauce so thick, and how can I fix it?
If your creamy sauce for pork medallions has become too thick, it likely means it has reduced a bit too much during the simmering process, causing the liquid to evaporate and the cream to concentrate. This can also happen if the heat was slightly too high, or if you’ve reheated it and it has cooled down again. The good news is that it’s an easy fix! Simply add a little more chicken broth, heavy cream, or even water to the pan, a tablespoon at a time, and stir it thoroughly into the sauce. Continue to heat gently and stir until the sauce thins out to your preferred consistency. Remember to taste and adjust your seasonings if you add a significant amount of liquid.
What are the best side dishes to serve with these creamy pork medallions?
Potatoes are an absolutely ideal and classic partner for this flavorful dish, providing a comforting and absorbent base for the rich sauce. You could try my Dill Mashed Potatoes with Brown Butter for a herbaceous and nutty complement, my simple yet elegant Parsley Potatoes, or the wonderfully crispy and tender Fondant Potatoes. Beyond potatoes, a fresh, crisp salad is always a welcome addition to cut through the richness. My Best Green Salad offers a light and refreshing contrast, while a tangy Polish Cucumber Salad (Mizeria) provides a creamy yet bright balance. Don’t forget a side of crusty bread or warm rolls to soak up every last drop of that incredible sun-dried tomato sauce!
Tips for Success & Creative Variations
To ensure your pork medallions turn out perfectly tender and flavorful every time, here are a few extra tips:
- Don’t Overcook the Pork: Pork tenderloin is a lean cut and can dry out quickly if overcooked. Searing for just a few minutes per side and then simmering in the sauce for the recommended time will keep it juicy.
- Quality Ingredients Matter: Using good quality sun-dried tomatoes (in oil!) and a decent dry white wine will significantly impact the final flavor of your sauce.
- Taste and Adjust: Always taste your sauce before serving and adjust seasonings (salt, pepper, a pinch of sugar if tomatoes are too tart, or a squeeze of lemon juice for brightness) as needed.
- Batch Cooking: If you have a smaller skillet or a larger amount of pork, always sear in batches to avoid overcrowding the pan. This ensures a proper sear and even cooking.
Looking to put your own spin on this dish? Consider these delicious variations:
- Add More Veggies: Sauté some sliced mushrooms, fresh spinach, or finely chopped bell peppers along with the shallots and garlic for extra nutrients and flavor.
- Herb Variations: While parsley is classic, fresh basil or a touch of oregano could also complement the sun-dried tomato sauce beautifully.
- Spicy Kick: For those who enjoy a bit of heat, a pinch of red pepper flakes added with the garlic would be a welcome addition.
- Different Protein: This creamy sauce works wonderfully with other proteins too! Try it with chicken breasts or turkey cutlets, adjusting cooking times as necessary.
- Cheese Please: Stir in a tablespoon or two of cream cheese or mascarpone at the end for an even richer, tangier sauce, or a sprinkle of Parmesan over individual servings.
This recipe is designed to be flexible, so feel free to experiment and make it your own while enjoying the core flavors of tender pork and creamy sun-dried tomatoes!
Pork Medallions in Creamy Sun-Dried Tomato Sauce
Print
Pin
Rate
Ingredients
- 2 lbs pork tenderloin cut into ½ inch slices and pounded lightly for tenderness
- 1 shallot finely chopped
- 2 garlic cloves minced or pressed
- 8-10 sun-dried tomatoes in oil chopped (reserve the oil!)
- 1 tbsp oil from sun-dried tomatoes for an extra flavor boost
- 2 cups chicken broth (or 1 tablespoon of Better than Bouillon with 2 cups of water for rich flavor)
- ½ cup dry white wine (e.g., Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- ⅔ cup heavy cream
- 1 tbsp fresh parsley chopped, for garnish
- 3-4 tbsp Ghee (clarified butter) or cooking oil for searing
- 1 tbsp Wondra flour (optional) mixed with 1/3 cup cold water, for thickening
- Salt and freshly ground black pepper to taste
Instructions
-
Prepare the pork: Begin by carefully removing any white silverskin from the pork tenderloins. This tough membrane doesn’t soften during cooking and should be trimmed off. Then, slice the tenderloin into uniform ½-inch thick rounds, creating your medallions. Place each medallion between two sheets of plastic wrap and, using a meat tenderizer or the flat side of a heavy pan, gently pound them into flatter cutlets. This ensures even cooking and helps them become incredibly tender. Season both sides of the pounded pork generously with salt and freshly ground black pepper.
-
Prepare the veggies: Finely chop the shallot, mince the garlic cloves, and chop the sun-dried tomatoes into smaller, manageable pieces. Set these aside; having your ingredients prepped beforehand will make the cooking process much smoother.
-
Cook the pork: Heat the ghee or your chosen cooking oil in a large cast-iron skillet or heavy frying pan over high heat until it shimmers. Carefully place the seasoned pork medallions into the hot pan, ensuring you do not overcrowd it. Cook in batches, searing the meat for 2-3 minutes per side until beautifully golden brown. This quick sear creates a delicious crust and locks in juices. As each batch is cooked, remove it from the pan and rest on a plate. Add a little more fat between batches if needed. Once all the pork is seared, set it aside.
-
Make the sauce: Reduce the heat to medium. Add the reserved oil from the sun-dried tomatoes to the same pan (do not clean it, as the browned bits from the pork add incredible flavor). Add the chopped shallots, minced garlic, and chopped sun-dried tomatoes. Sauté for 2-3 minutes until the shallots soften and the garlic becomes fragrant. Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce for about 2 minutes to cook off the alcohol and concentrate the flavor. Finally, stir in the heavy cream and chicken broth, bringing the sauce to a gentle simmer.
-
Put it all together: Return the seared pork medallions, along with any juices that have accumulated on the plate, to the simmering sauce in the pan. Ensure the pork is nestled within the sauce. Cover the pan, reduce the heat to low, and let it gently cook for about 25 minutes. This slow simmer will make the pork incredibly tender and allow all the flavors to meld beautifully.
-
Thickening the sauce (optional): If, after simmering, the sauce is not as thick as you prefer, you can thicken it with a flour slurry. In a small cup, combine 1 tablespoon of Wondra flour (or regular all-purpose flour) with ⅓ cup of cold water and mix well until no lumps remain. Pour this slurry gradually into the simmering sauce while stirring continuously. Let it cook for a few more minutes, stirring, until the sauce thickens to your desired consistency.
-
Garnish and serve: Once the pork is tender and the sauce is perfect, remove from heat. Stir in the freshly chopped parsley. For an amazing presentation and an extra burst of flavor, you may also add a few extra whole or halved sun-dried tomatoes on top. Serve your delicious Creamy Sun-Dried Tomato Pork Medallions immediately and enjoy!