Go Back
Braised Pork Medallion Recipe
Kelly Blackford

Braised Pork Medallion Recipe

Ready to impress your family with restaurant-quality dinner in just 30 minutes? This braised pork medallion recipe is my go-to when I need elegant, tender meat without the stress. I grew up watching my mom transform simple cuts of pork into showstopping centerpieces at our family table—not through complicated techniques, but through the magic of a hot pan and a silky cream sauce that brings everyone together. Today, I'm sharing that same approach with you, using pantry staples you probably already have. Whether you're feeding a crowd or cooking for two, this one-pan wonder delivers restaurant-quality results on a weeknight budget. Check out my Osso Buco recipe for another stunning braised meat option that uses similar techniques.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Calories: 433
Ingredients Method Notes

Ingredients
  

  • 1 pound pork tenderloin or 4 medallions, about 1 inch thick each
  • 2 tablespoon unsalted butter divided for cooking
  • 1 tablespoon extra-virgin olive oil
  • fine sea salt and freshly cracked black pepper to taste
  • ¼ cup all-purpose flour for dredging
  • 2 clove fresh garlic minced finely
  • ½ teaspoon Dijon mustard adds subtle tang
  • ¼ cup low-sodium chicken broth or dry white wine if you prefer
  • ½ teaspoon dried herbs de Provence or Italian seasoning as backup
  • 1 cup heavy whipping cream full-fat for the best texture
  • ½ tablespoon fresh flat-leaf parsley chopped for garnish

Method
 

Step 1: Prepare Your Pork
  1. Trim any visible fat from the pork tenderloin, then slice it crosswise into rounds about 1 inch thick. You should have about 4 medallions. Place each piece between two pieces of parchment paper and gently pound them to an even thickness (about ¾ inch). This helps them cook evenly and stay tender. Pat them dry with paper towels—this is critical for achieving that beautiful golden crust.
    Braised Pork Medallion Recipe step 1
Step 2: Season and Dredge
  1. Season each medallion generously with salt and pepper on both sides. Pour your flour onto a shallow plate and coat each piece lightly, shaking off any excess. Don't skip this step—the flour creates that signature caramelized exterior that makes the sauce taste restaurant-quality.
    Braised Pork Medallion Recipe step 2
Step 3: Sear the Pork Until Golden
  1. Heat your skillet over medium-high heat and add the butter and olive oil together. Wait about 1 minute for the pan to get really hot—you'll see a slight shimmer across the surface. Carefully add your pork medallions (you may need to work in two batches if your pan is small). Let them sit undisturbed for about 3 minutes until they're golden brown on the bottom, then flip and cook the other side for another 3 minutes. Remove the pork to a clean plate.
    Braised Pork Medallion Recipe step 3
Step 4: Build Your Cream Sauce
  1. Reduce heat to medium and add minced garlic to the same skillet. Let it cook for about 30 seconds until it's fragrant—don't let it brown. Stir in the Dijon mustard, then pour in your chicken broth, scraping up all those beautiful brown bits stuck to the bottom of the pan. These bits are pure flavor and shouldn't be wasted. Add your dried herbs and let the mixture bubble gently for about 1 minute. Slowly pour in the cream while stirring constantly, letting it bubble gently for 2 minutes until slightly thickened.
    Braised Pork Medallion Recipe step 4
Step 5: Finish and Serve
  1. Return the pork medallions to the skillet and reduce heat to medium-low. Let everything simmer together for about 5 minutes, turning the pork once halfway through. The pork should reach an internal temperature of 145°F (63°C) on a meat thermometer—slightly pink in the very center is perfect and keeps the meat incredibly tender. Taste the sauce and adjust seasoning with extra salt and pepper if needed. Sprinkle fresh parsley over the top and serve immediately.
    Braised Pork Medallion Recipe step 5

Notes

- Skipping the patting dry step - moisture is the enemy of browning. If your pork has any surface moisture, you'll steam instead of sear, and your crust won't develop properly. Always pat dry with paper towels before seasoning.
- Not letting the pan get hot enough - I see cooks add their pork when the butter is still foaming or the oil isn't shimmering yet. You need genuine heat to create that beautiful golden exterior. Wait the full minute and listen for a gentle sizzle when the pork hits the pan.
- Moving the pork too early - resist the urge to flip or move your medallions for a full 3 minutes. Every time you move them, you interrupt the browning process and create a gray, steamed surface instead of golden crust.
- Overcooking the pork - pork tenderloin is lean, so it dries out quickly. Pull it off the heat at 145°F internal temperature. It will be slightly pink in the center and incredibly juicy. Cooking it past that point to "well-done" turns it into shoe leather.