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…
Table of Contents
Why you’ll love them
- You only need 5-ingredients.
- They’ll be ready in under 30 minutes.
- Cooks in one pan. Easy cleanup!
Ingredients needed
- Pork Tenderloin – You’ll need about 1 1/2 pounds.
- Olive Oil
- Fresh Tarragon – Can’t find fresh tarragon? Try one of these tarragon substitutes.
- Sour Cream
- Dijon Mustard
- Salt & Pepper
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.
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
- Roasted Potatoes
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.
More pork recipes to try
Did you try this these pork chops with tarragon cream sauce?
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Full Recipe
Creamy Tarragon Pork Tenderloin Medallions
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. Set aside.
- Add the stock and tarragon to the skillet and simmer until reduced by half, 4-5 minutes.
- 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. Enjoy!
Nutrition
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!
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