I love to cook pork tenderloin, and one of my goto options is to cut pork medallions from a whole loin. In this recipe video, I show you how to portion out medallions, sauté them, and serve with white wine sauce. The dish reminds me a bit of filet mignon, but of course is a bit lighter and healthier. Another great thing about pork, is the options are nearly endless. It’s easy to add different spices and herbs to create a “new” meal every time you make them. But those are for another time, let’s look at this pork medallion in white wine sauce recipe.
Recipe Overview and Keys to Success
To cook the best pork medallions (and frankly any pork tenderloin) you should make sure to the following:
- Regarding the doneness of pork, you need to make your own call, but I think the days of well-done pork tenderloin are over. Pork today is raised cleaner than it used to be, and cooking until it's completely well done, isn't really needed. I think if you over cook the pork you end up with dry shoe leather.
- I cook the pork to medium or medium well at most. In a good hot pan, they should only take about 2 – 3 minutes on each side, and if you need to, use a meat thermometer (I like ~140 degrees).
- Use a very hot pan so that you can get a good sear on both side of the pork
Ingredients for Pork Medallions in White Wine Sauce (for 2)
- Pork tenderloin
- 2 Minced garlic cloves
- 1 diced shallot
- Half cup of white wine
- Tablespoon of Dijon mustard
- Half cup of chicken stock
- Tablespoon of chopped parsley
- 3 tablespoons butter
Cutting the Pork Medallions
- To cut the pork medallions, the first thing you need to do is clean the whole tenderloin. If the ends of the lion of tapered off, they don’t make the greatest medallions shape. They will cook & taste fine, but if the presentation is important (like for a dinner party) you may want to trim 2 – 3 inches from each side
- Remove the sliver skin from the tenderloin. This skin is very tough and not really edible, so it’s best removed. Check out the video to see how to remove it.
- You can then cut your medallions any thickness you’d like. I like to cut them about 2 inches thick, and like to serve about 3 of those per person.
- Once cut season with salt and pepper
Cooking the Pork and Sauce
- Get your frying pan very hot and add enough oil to coat the bottom
- Add the medallions and sear on one side until they develop a nice crust – about 3 minutes
- Turn the medallions and sear on the other side, again 2 – 3 minutes until cooked to medium, and remove from the pan. Put in a warm spot and cover with foil
- Turn the heat down to medium and add the diced shallot and garlic. Saute until soft.
- Add the wine and deglaze the pan; turn the heat to high and reduce the wine by half
- Add the mustard and stir to combine
- Add in the stock; again reduce by half
- Turn the heat off, and add the butter and parlsey. Stir to combine and incorporate the butter.
- Plate the pork and spoon the sauce over and around the medallions