Pan Fried Pork Medallions with Creamy Wine Sauce

Treat yourself to a delectable meal with tender, juicy pan-fried pork medallions served in a creamy wine sauce. This mouthwatering recipe can be prepared in just about 20 minutes, making it a perfect choice for a quick and satisfying dinner.

Pan Fried Pork Medallions

Pork Medallions: A Quick and Flavorful Delight

Pan-frying pork medallions is an excellent method to cook pork tenderloin. Slicing the tenderloin into 1-inch thick pieces creates perfectly sized medallions that are easy to cook. While it may not be readily available pre-sliced at the store, it takes just a few minutes to slice the tenderloin at home.

Once you’ve prepared the medallions, simply pan-fry them for a few minutes until they turn out juicy and delicious. The drippings in the skillet are then used to create a creamy pan sauce that complements the pork beautifully.

Pan Fried Pork Medallions with Creamy Wine Sauce

A Creamy Wine Sauce: Perfect Pairing for Pork

The creamy wine sauce adds an exquisite touch to the pork medallions. While the recipe suggests using Pinot Grigio or Chardonnay for cooking, you can substitute chicken broth if you prefer not to use wine.

To create the sauce, deglaze the hot skillet with the wine, scraping up the browned bits of meat to infuse the sauce with rich flavors. Then, whisk in chicken base and cook for a couple of minutes. Finally, add the cream mixture slowly, whisking until the sauce thickens slightly. The result is a decadent sauce that perfectly complements the pork medallions.

Further reading:  Juicy and Flavorful Honey Garlic Roast Pork Tenderloin

Expert Tips for Cooking Pork Tenderloin Medallions

To prepare the pork tenderloin medallions, start by lightly seasoning each side of the medallions with salt and pepper. Warm a large stainless skillet over medium-high heat and add oil. Once shimmering, add the pork medallions and let them cook undisturbed for 3 minutes. Flip the medallions using a metal spatula and cook for another 3 minutes, covered with a lid. Transfer the cooked medallions to a plate and cover with foil to keep warm.

To finish the dish, return the skillet to medium heat and add the wine to deglaze the pan. Stir in the chicken base and cook for a couple of minutes. In a separate cup, whisk together cornstarch, paprika, and cream until smooth. Gradually add the cream mixture to the saucepan, whisking until combined and slightly thickened. Pour the luscious sauce over the pork medallions, sprinkle with parsley, and serve.

With this simple and flavorful recipe, you can have a delicious dinner on the table in no time. Try it out and savor the juicy and tender pork medallions bathed in a creamy wine sauce.

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