Creamy Tarragon Pork Tenderloin Medallions

Tarragon Pork Tenderloin Medallions in cream sauce. 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 at your next dinner party.

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

This tarragon cream sauce is to die for…

Why you’ll love them

  • You only need 5-ingredients.
  • They’ll be ready in under 30 minutes.
  • Cooks in one pan. Easy cleanup!
Pork and cream sauce in large sauce pan.

Ingredients needed

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 make them

  • 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.

What to serve with it

Wine pairings

  • 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.
  • If you’re looking for a white wine option, try a dry Riesling. It’s food friendly, makes for a nice match with the tarragon and its body stands up nicely to the cream sauce.
  • More → The best wine pairings for pork.
Two serving plates of pork medallions next to red wine.

More pork recipes to try

Did you try this these pork chops with tarragon cream sauce?

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Pork and cream sauce in large sauce pan.

Creamy Tarragon Pork Tenderloin Medallions

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 3 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

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

This tarragon pork tenderloin post was originally published in 2020. It was updated in 2023 to add new information. The recipe remains the same. Enjoy!

17 thoughts on “Creamy Tarragon Pork Tenderloin Medallions”

  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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