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!
Pork Medallions with Herbed Cream Sauce
Pork loin medallions cooked with a light herby cream sauce. A perfect quick and easy weeknight dinner.
- 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
In a large straight sided skillet heat oil over medium high heat.
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.
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.
Add garlic and herbs to onions. Saute for about 1 minute.
Add wine to onions and herbs. Deglaze the pan by scraping up the bits on the bottom with a wooden spoon.
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.
Add back in the pork to the cream sauce. Allow the sauce to thicken and the pork to cook through-about 5 minutes.
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.