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!
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Pork Medallions with Herbed Cream Sauce
Pork loin medallions cooked with a light herby cream sauce. A perfect quick and easy weeknight dinner.
Ingredients
- 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
Instructions
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In a large straight sided skillet heat oil over medium high heat.
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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.
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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.
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Add garlic and herbs to onions. Saute for about 1 minute.
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Add wine to onions and herbs. Deglaze the pan by scraping up the bits on the bottom with a wooden spoon.
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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.
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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.
Absolutely delicious and very easy to make! I only had dry seasonings so I can only imagine how much better it would be with fresh! I had mine with rice and asparagus on the side. Definitely recommend trying!