Madison Park Pork Medallions

Elevate your dinner table with Madison Park Pork Medallions, a sophisticated yet approachable dish perfect for weeknights or special occasions. This recipe features tender slices of pork tenderloin, seared to golden perfection and bathed in a luscious rosemary-infused cream sauce. A hint of Dijon mustard adds depth, while fresh garlic and parsley bring aromatic freshness to every bite. Simple techniques like deglazing the pan and reducing the sauce ensure rich, layered flavors that make this dish truly restaurant-worthy. Ready in just 40 minutes and adaptable to pair with mashed potatoes, roasted vegetables, or crusty bread, this recipe is a versatile crowd-pleaser. Bring elegance to your kitchen with the perfect balance of creamy indulgence and herbaceous charm.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 piece (about 1.5 pounds) Pork tenderloin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 2 cloves (minced) Garlic
• 1 teaspoon (finely chopped) Fresh rosemary
• 0.5 cup Chicken broth
• 0.75 cup Heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon (chopped, for garnish) Fresh parsley

Directions

Step 1

Trim excess fat and silver skin from the pork tenderloin. Slice the pork into 1-inch thick medallions and flatten them slightly with the palm of your hand for even cooking.

Step 2

Season both sides of the pork medallions with salt and black pepper.

Step 3

Heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, carefully place the medallions into the skillet without overcrowding. Sear for 2-3 minutes on each side until golden brown. Transfer the medallions to a plate and tent with foil to keep warm.

Step 4

Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and fresh rosemary. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

Step 5

Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the broth reduce slightly, about 2 minutes.

Step 6

Stir in the heavy cream and Dijon mustard, whisking to combine. Let the sauce simmer gently for 4-5 minutes until it thickens. Taste and adjust seasoning if needed.

Step 7

Return the pork medallions and any accumulated juices to the skillet, spooning the sauce over the meat. Simmer for an additional 2-3 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F.

Step 8

Remove the skillet from heat and sprinkle the dish with fresh chopped parsley for a pop of color and flavor.

Step 9

Serve the pork medallions hot with the creamy rosemary sauce on top. Pair with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.

Nutrition Facts

Serving size	1044.8 grams (1044.8g)

Amount per serving	% Daily Value*
Calories	1898

Total Fat 124.10g	159%
Saturated Fat 55.30g	276%
Polyunsaturated Fat 6.00g
Cholesterol 674mg	225%
Sodium 5125mg	223%
Total Carbohydrate 3.80g	1%
Dietary Fiber 0.60g	2%
Total Sugars 0.40g
Protein 169.70g	339%

Vitamin D 54IU	272%
Calcium 76mg	6%
Iron 9mg	48%
Potassium 3320mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 37.5%

Carbs: 0.8%