Best ever Marinated Pork Tenderloin Medallions à la Crème

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This juicy marinated pork tenderloin, is pan-fried in a creamy sauce. It is served with mashed potatoes and roasted sweet potatoes and carrots.

Pork tenderloin medallions are tender, juicy, and cook quickly—making them a perfect weeknight dinner or a special weekend meal.

In this recipe, I marinate the pork in a simple mixture of wine, mustard, soy sauce, and Worcestershire sauce to infuse it with flavor. It’s then seared in a skillet and paired with caramelized carrots and sweet potatoes for a satisfying, colorful plate.

One of my favorite ways to cook pork tenderloin is to slice it into medallions and marinate it before cooking.

Pork tenderloin is naturally lean and tender, but marinating it brings even more flavor and helps keep it juicy while it cooks.

In this recipe, I use a simple marinade made with white wine, mustard, soy sauce, Worcestershire sauce, garlic, and herbs. The flavours are well-balanced—savoury, tangy, and just a little sweet.

After marinating, the pork is quickly seared in a skillet for a beautiful golden crust, then simmered briefly in the pan for added tenderness.

I like to serve it with mashed potatoes and air-fried or oven-roasted sweet potatoes and carrots, which complement the pork beautifully. The sweetness of the vegetables balances the savory marinade perfectly.

This dish is ideal for a weeknight dinner but elegant enough for guests. The best part? It’s all done in under an hour (plus marinating time), and the side dish cooks while you’re preparing the pork.

Why Marinate the Pork Tenderloin?

Marinating pork tenderloin serves three purposes:

1. Flavour – Pork has a mild taste, and the marinade penetrates the surface of the medallions, adding complexity.
2. Tenderness – The acidity in the wine and mustard gently breaks down the meat fibers, making the pork more tender.
3. Moisture – Ingredients like olive oil help retain juiciness during cooking.

If you marinate the meat overnight, the flavour will be even deeper—but even 30–60 minutes makes a difference.

Ingredients For this Pork Tenderloin:

• Pork tenderloin, sliced into medallions
• Extra virgin olive oil
• White dry wine
• Water
• Light cream

For the Marinade:

• Olive oil
• Dry white wine
• Soy sauce
• Worcestershire sauce
• Dijon or whole grain mustard
• Garlic
• Dried oregano, thyme or rosemary
• Freshly ground black pepper

For the Sides:

• Carrots
• Sweet potato
• Olive oil
• Salt, pepper, and optional paprika or herbs

Instructions

Prepare the Pork tenderloin:

Cut it into 2 cm thick slices and then with the help of a mullet or your chef’s knife, slightly pound it to make it thinner and bigger.

Marinate the Pork
Combine all marinade ingredients in a bowl. Add the pork medallions and toss to coat. Cover and marinate in the fridge for at least 1 hour or overnight.

Cook the Pork
Heat 2 tbsp olive oil in a large skillet over medium-high heat.

Remove pork from the marinade and put it in a colander, with a bowl beneath, to collect the drippings. Remove and set aside the pieces of garlic.

Sauté the pork in two batches, 2–3 minutes per side, until golden on both sides. Once all the medallions are seared, return them to the skillet, add the marinade, garlic, and salt, and stir for 1 minute.

Deglaze with the wine and, once the alcohol evaporates, add the water and cover with a lid. Reduce the heat and simmer for 15 minutes.

Finally, pour in the cream, raise the heat, and as soon as it starts to boil, lower it again and simmer uncovered for another 5 minutes.

Serve
Plate the pork medallions with and spoon over a bit of the pan sauce, if desired.  You can also serve it with mashed potatoes and air fried sweet potato and carrots.

To prepare the Vegetables
Toss the sweet potato and carrots with olive oil, salt, pepper, and your favourite herbs or spices. Air fry at 190°C (375°F) for 15–20 minutes, or roast them in a preheated oven until golden and tender.

Kopiaste and Kali Orexi,

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