Pork Medallions with Herb Cream Sauce sounds really fancy and difficult but I promise you its not hard or time consuming.  Have I ever steered you wrong?? I see all these recipes and read all the magazines that promise that this recipe won’t take long to make and then I read through the recipe and find that it needs an hour of marinating or 6 hours in the crock pot or takes 35 minutes to come to pressure and THEN it only takes 10 minutes to cook a roast…  Well, in my book quick means quick. I need a recipe that I can open my fridge, cook and have the food on the table in 30 minutes! This is one of those recipes and it is SO delicious!  Now I know it has cream in it, OH MY GAWD!  But…. I serve only 2 medallions for each person along with a huge salad and a steamed veggie.  I understand that it is not a grilled chicken breast, but I have boys and they need more than salmon and chicken.

When I make this I buy the thin cut pork loin slices. But, if you can’t find the pre-sliced pork loin you can buy a whole pork loin and just cut it yourself.

Enjoy and send me your questions! And follow me on Instagram for updates!

5 from 1 vote

Pork Medallions with Herbed Cream Sauce

Pork loin medallions cooked with a light herby cream sauce. A perfect quick and easy weeknight dinner. 

Servings 4


  • 2 Tablespoons olive oil
  • 8 pork loin slices
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 2 Tablespoons fresh rosemary, chopped
  • 2 Tablespoons fresh sage, chopped
  • 2 Tablespoons fresh parsley, chopped
  • 1 cup white wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • salt and pepper


  1. In a large straight sided skillet heat oil over medium high heat. 

  2. Season pork slices with salt and pepper.  Add to skillet and brown on both sides, about 2 minutes a side.  It's ok if it is not cooked through at this step. 

  3. Once pork is browned, remove to a plate. Add onions to pan and saute until soft, about 3 minutes.  If the pan is too dry add a bit of olive oil. 

  4. Add garlic and herbs to onions. Saute for about 1 minute.  

  5. Add wine to onions and herbs.  Deglaze the pan by scraping up the bits on the bottom with a wooden spoon. 

  6. Add broth and brig to a boil.  Reduce heat and stir in cream. Season with salt and pepper if needed. Do not boil once the cream is added.  A gentle simmer is what you want. 

  7. Add back in the pork to the cream sauce.  Allow the sauce to thicken and the pork to cook through-about 5 minutes.  

Recipe Notes

If your sauce does not thicken up then mix 1 Tablespoon cornstarch with 2 Tablespoons broth or water and stir it into the sauce. It will thicken up quickly.