Pork Medallions with Tarragon Cream Sauce

These Pork Medallions in cream sauce are a rich and delicious dinner that can be made in under 30 minutes with just 5-ingredients! Perfect for winter weeknight comfort cooking, but elegant enough to be served to your social bubble!

Highly suggest these pork tenderloin medallions on a bed of mashed potatoes or rice to soak up all that yummy sauce.

And don’t forget the wine to pair them with! These pair perfectly with German wines, which are known for being super food-friendly. Pinot Noir (which is called Spätburgunder in Germany) is a great red wine option, or try them with a dry Riesling if you prefer white wine.

I’m going to preface this post by saying I literally licked my plate clean.

This tarragon cream sauce is to die for.

Pork and cream sauce in large sauce pan.

What else is going to make you want to cook these yummy pork tenderloin medallions?

  • Takes only 5-ingredients.
  • Can be made in under 30 minutes.
  • Cooks in one pan aka easy cleanup!

If you haven’t tried tarragon before, it’s a herb that’s used quite often in French cooking. It has a slight licorice flavor to it. While it can be overpowering in some dishes, it works so well in this one because it mellows out in the cream sauce. The flavor you’ll notice is bright, herby and delicious!

How to cook pork medallions in a frying pan:

  • Slice the pork tenderloin into 1-inch thick slices.
  • Season the pork medallions with salt & pepper.
  • Heat olive oil in a skillet, then brown pork medallions for 4-5 minutes per side, until golden and cooked through. Remove from the skillet and make the cream sauce.
  • Deglaze the pan with chicken broth and add the tarragon.
  • Stir in the sour cream and dijon mustard and serve.

Two serving plates of pork with brussels sprouts and white wine.

How to know when pork medallions are done cooking:

  • Pork is done when it reaches 145-degrees on an instant read thermometer. If you don’t have a thermometer, you can check for doneness by cutting into the pork. The juices should be mostly clear, with just a hint of pink.

Wine pairings for pork:

With 13 different wine making regions and hundreds of grape varieties, Germany is home to some of the world’s most versatile wines. One thing they all have in common is mouth-watering high acidity, which makes them the perfect complement to hearty winter comfort foods, as the acidity cuts through rich sauces and meats. I love German wines for pairing with pork dishes, here’s what I drank with these medallions:

  • German Pinot Noir makes a good match for the earthy flavors in this dish. Plus, it’s light enough, so as to not overpower the lean pork. Suggested: 2018 Enderle & Moll Pinot Noir Basis (from Baden).
  • If you’re looking for a white wine option, try dry German Riesling. It’s food friendly, makes for a nice match with the tarragon and its body stands up nicely to the cream sauce. Suggested: 2018 Fritz Allendorf Save Water Drink Riesling (from the Rheingau). The trick to finding a dry German Riesling? Look for “trocken” on the label! That’s the German word for dry.

Be sure to check out Wine.com for a wide selection of German wines that can ship directly to your home. Plus, all German wines are 10% off on Wine.com through the end of the year when you buy 6 or more with code GERMANY10.

I hope you’ll enjoy this pork medallions recipe as much as I did. I also hope that you lick your plate clean and let me know by commenting below, so that I know I’m not the only one…

What to serve pork tenderloin medallions with?

Two serving plates of pork medallions next to red wine.

More pork recipes to try:

Pork Medallions with Tarragon Cream Sauce - A delicious 30 minute meal | platingsandpairings.com

Pork Medallions with Tarragon Cream Sauce

Pork medallions are simmered in a tarragon cream sauce that's rich and (make you wanna lick your plate) delicious. Plus, this delicious dish comes together in under 30 minutes and takes just four ingredients!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 1 pound pork tenderloin (about 1 1/2 pounds)
  • 1 Tablespoon olive oil
  • 1 cup chicken stock
  • 1 Tablespoon fresh tarragon (minced)
  • 8 ounces sour cream
  • 1/2 teaspoon dijon mustard
  • Salt and pepper (to taste)

Instructions

  • Slice the pork into 1-inch thick medallions and season with salt and pepper.
  • Heat the olive oil in a large skillet over medium heat.
  • Sear the pork for 4-5 minutes on each side, until golden and cooked through. Setaside.
  • Add the stock and tarragon to the skillet and simmer until reduced by half, 4-5minutes.
  • Remove pan from heat and stir in the sour cream and dijon mustard. Season with salt and pepper to taste. Serve the pork medallions drizzled with the tarragon cream sauce and a glass of German wine. Enjoy!
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 304kcal | Carbohydrates: 5g | Protein: 27g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 105mg | Sodium: 198mg | Potassium: 641mg | Fiber: 1g | Sugar: 3g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg

I teamed up with Wines of Germany USA to bring you this post. Check out their website for more information on Germany’s 13 wine regions, food pairing ideas and fun facts. As always, all opinions are my own.

17 thoughts on “Pork Medallions with Tarragon Cream Sauce”

  1. I actually love tarragon but so far, I have only used it in egg dishes. This looks so simple and so delicious! I think I’ll be licking my plate too…

    Reply
  2. Oh, this looks delicious! We eat a fair amount of pork in our house and I’m always looking for new ways to prepare it. I’ll definitely be trying this one soon!

    Reply
    • Hi Cindy – You can certainly just swap in 1 cup of chicken broth and leave out the chicken concentrate. However, it will not have quite as much of a concentrated flavor. I like to keep the chicken concentrate on hand, so that I don’t have to fill up my cupboard with lots of stock on hand. Normally, you would add 1 packet of concentrate to 1 cup of water, to make the equivalent of a cup of broth. So, by using just one cup of water and two packets of concentrate, the flavor is a bit more intensified. I hope this makes sense. When substituting the broth, you may need to add just a bit more salt, to your liking.

      Reply
  3. I made this for dinner tonight. It was ah-mazing. My husband stated that I should make this anytime that I craved it. I caught him eating a spoonful of sauce from the pan after dinner. It’s one of those rare recipes where the sum total is greater than the individual parts. This is my first recipe from your blog–but it probably won’t be my last!

    Reply
    • Awww – Thank you SO much Hope. This is one of the kindest comments I’ve received to date. I’m glad you loved this. It is one of my favorite recipes as well!

      Reply
  4. This sounded fantastic and my family enjoyed the pork – but I totally failed at the sauce. It never thickened, not even slightly, perhaps because I used light sour cream instead of regular? I’m going to try it again in a few weeks, wish me luck!

    Reply
    • That’s a total bummer Cheryl. I’m sorry, but I’ve not tried this with light sour cream yet. But, I definitely think that could have something to do with the sauce. Quite often, mine gets too thick… I have been wanting to try this with Greek yogurt though. If I do, I will definitely report back on whether it affects the consistency.

      Reply
  5. 5 stars
    My boyfriend and I both unabashedly licked our plates clean! Thanks for the great recipe!! This will definitely become a staple in my easy yet delicious weekday lineup 🙂

    Reply

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