Pork Medallions in a Cream Sauce
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.
Servings: 4 servings
Calories: 429kcal
Ingredients
- 1 1/2 lbs pork medallions
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup white wine
- 2 cloves garlic minced
- 1 tablespoon butter
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- small bunch of fresh parsley minced
Instructions
- 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.
- 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.
- 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.
- Serve the pork medallions with the wine sauce.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- 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.
Nutrition Facts
Pork Medallions in a Cream Sauce
Amount Per Serving (1 serving)
Calories 429
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 152mg51%
Sodium 530mg23%
Potassium 744mg21%
Carbohydrates 5g2%
Fiber 0.4g2%
Sugar 2g2%
Protein 36g72%
Vitamin A 601IU12%
Vitamin C 1mg1%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.