Ingredients
- 1 lb pork tenderloin
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 cup white wine or chicken broth
- 1 tsp fresh thyme or rosemary
- Salt and pepper to taste
Instructions
- Prep the pork: Slice the pork tenderloin into 1-inch medallions and season with salt and pepper.
- Sauté the pork: In a large skillet, melt 1 tablespoon of butter over medium-high heat, add pork, and cook until golden brown, about 3-4 minutes per side.
- Remove and rest: Transfer the cooked medallions to a warm plate and cover with foil.
- Make the sauce: In the same skillet, add another tablespoon of butter and minced garlic, cooking until fragrant. Deglaze the pan with white wine or broth.
- Add the cream: Stir in heavy cream and simmer gently until thickened, adding fresh herbs.
- Return the pork: Add the pork medallions back to the skillet to soak up the sauce for a few minutes.
- Serve warm: Plate the medallions with the creamy sauce and enjoy with your favorite sides.
Notes
For best results, ensure pork medallions are evenly cut for a uniform cook. Fresh herbs enhance flavors significantly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Paleo