Make these delicious Pork Medallions in a Cream Sauce for a weekend dinner soon. Tender pieces of pork cooked in a creamy white wine reduction sauce. Serve it up with the Roasted Broccolini with Lemon and Parmesan for a perfect dinner.

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This dish is all about the delicious creamy wine sauce! Honestly, I’m putting this dish as my new favourite and cannot wait to make it again soon. I think the sauce would be great with so many other dishes as well. If you love decadent dishes, try the Turkey Mushrooms in a Creamy White Wine Sauce or the Simmered Hake and Baby Onions in a White Wine Sauce.

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What Are These Pork Medallions Like

• Difficulty – This recipe isn’t difficult to make and isn’t time consuming. However, I would say it’s a moderate difficulty. You want to get the sauce just right, so make sure not to boil it but also allow it time to thicken up!
• Taste – The pork is fork tender and the sauce has a depth of flavour from the wine, butter and all the other seasonings.
• Serving – As a main course, this pork dish, serves 4 people. In the recipe card at the end of the post you can easily adjust the serving size.

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Ingredients

• Pork medallions – Pork medallions are a centre cut of a pork tenderloin.
• Seasonings – I used salt, black pepper, garlic powder and oregano.
• Olive oil – Olive oil is used to sear and brown the pork.
• White wine – I used a dry white wine as the base for the sauce.
• Garlic – I added fresh minced garlic to the sauce.
• Butter – Adding butter to the reduced wine, adds a rich flavour and thickens up the base of the sauce before adding the other liquids.
• Vegetable broth – I used vegetable broth in the sauce in addition to the wine for extra depth of flavour.
• Cream – Heavy cream or double cream is added in making the sauce for giving it a creamy texture and flavour.
• Sugar – I added a small amount of sugar to the sauce to reduce the bitterness.
• Parsley – Fresh minced parsley is added to the sauce for a touch of freshness.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Season and sear the pork – Pat dry the pork medallions with paper towels. Season both sides with salt and pepper. Heat a large skillet over high heat and add the olive oil. Add the pork medallions and sear for about 5 minutes, flipping half way through. You are only looking to brown the meat, not to cook it through. Remove the pork medallions from the skillet and reduce the heat to medium.
2. Make the sauce – Add the white wine to the skillet and reduce it by half in volume. This will take about 5 minutes. Add the garlic and the butter. Stir well until you notice you have a thickened sauce, about 1 – 2 minutes. Whisk in the vegetable broth and bring to a simmer. Slowly whisk in the cream and bring to a simmer. Whisk in the sugar, garlic powder, oregano and the fresh parsley. Leave to thicken for about 5 minutes.
3. Cook the pork in the sauce – Add the seared pork medallions to the sauce, reduce heat to low, cover and cook for about 10 minutes. Pork should be tender and fully cooked at this point. Remove the skillet from the heat.
4. Serve – Serve the pork medallions with the wine sauce.

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Recipe Tips

• Pat the pork dry – It’s important to pat the pork dry so the seasoning sticks when you coat the medallions.
• Use dry wine – I used dry white wine, if you use sweet white wine make sure to omit the sugar from the recipe. Otherwise the sauce will be a little too sweet.
• Reduce the sauce – It’s important to reduce the sauce in volume to get to it the right consistency and to develop all of the rich flavours.
• Check doneness of pork – The pork should take about 10 minutes to cook in the sauce. If you are unsure, use a meat thermometer. When the reading says 145°F (63°C) the pork is cooked.

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Substitutions

• White wine – If you don’t like to use wine, you can just double up on the vegetable broth.
• Fresh parsley – Alternatively you could add fresh chives or basil.

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Serving

There are so many options! It would go great with the Sauteed Wild Asparagus Couscous, Crispy Oven Roasted Baby Parmesan Potatoes, or even the Sheet Pan Vegetables. They are all great fresh options. And don’t forget you can check out the Side Dishes Section for many more recipes!

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Thanks For Stopping By & Hope To See You Soon!