Creamy Pork Tenderloin Medallions
Rated 5.0 stars by 1 users
This creamy pork tenderloin medallions recipe is simple yet elegant! Quick to make, and has the most delicious cream sauce.
Author:CanCooker
Ingredients
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16 oz Pork Tenderloin
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Salt & pepper to taste
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Flour for dredging
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1 tablespoon olive oil
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2 tablespoons butter
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1 ½ tsp CanCooker Butter Garlic Seasoning
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1/2 teaspoon Dijon mustard
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1/4 cup chicken broth
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1/4 teaspoon Herbes de Provence (or Italian seasoning)
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1 cup heavy cream
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1/2 tablespoon chopped fresh parsley
Things You Need
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Directions
- Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
- Season the pork with salt & pepper and coat each piece in flour.
- Add the oil and butter to any CanCooker on a medium-to-medium low heat source. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes on each side or until they're lightly golden, remove the pork from the pan, cover with foil to keep warm.
- Lower heat, and stir in the CanCooker Butter Garlic seasoning, Dijon mustard, chicken broth, Herbes de Provence. Scrape up any brown bits. Let the sauce cook for about a minute.
- Whisk in the cream and let it bubble for about 2 minutes. Add the pork back in and any juices. Cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
- Sprinkle the fresh parsley over top and season with extra salt & pepper if needed.