Pork Medallions with Creamy Mushroom Leek Sauce sounds fancy, but is really just an easy, one pan, comfort food dinner! Sliced pork tenderloin nestled in a super creamy sauce for a healthy and delicious weeknight meal!
Happy Friday friends! As promised if you read my blog post last week about my trip to a pig farm, here’s the pork recipe to go with it; Pork Medallions with Creamy Mushroom Leek Sauce.
Sounds kind of fancy doesn’t it? Pork medallions, they sound like they should be covered in gold and placed on a pedestal. As fancy as it sounds, the pork medallions are really just a pork tenderloin that’s been cut into slices. They’re basically mini pork chops. I could have used a chop for this recipe, but the tenderloin is my favorite cut, right next to the shoulder. I love that it’s a lean cut, yet full of flavor and tender…assuming you don’t cook it to death. Pork isn’t chicken, it can still be a little pink.
On the last day of the pork tour in Minnesota we were able to see how a pig is fabricated. It was fascinating for me to see where every cut of pork came from and how there was essentially no waste when breaking down the pig. I’m all for using as much of the animal as possible out of respect for it’s life and because I hate to see things go to waste. Fabrication is truly an art and something I would love to learn one day.
You’ll be happy to know that when you make these Pork Medallions with Creamy Mushroom Leek Sauce, you’ll only need a large skillet to cook everything in. The simplicity of this meal and the fact that it’s on the table in 30 minutes, makes it great for weeknights. It can be eaten as is right out of the skillet or you could put it on top of egg noodles for a kid friendly dinner. The creamy sauce that the pork medallions are nestled in, is actually quite healthy. There’s no cream, but rather low-fat milk, cream cheese and Greek yogurt to make it thick and creamy. The mushrooms and leek add great flavor to the sauce and add a heartiness to the meal. If you’re looking for a new way to use a pork tenderloin and a meal that sounds fancy, but is really just good old comfort food, then you have to give these pork medallions a try! Enjoy!
- 1 pound pork tenderloin, fat trimmed, silverskin removed and cut into approximately 1/2-3/4 inch slices
- 1 tablespoon extra virgin olive oil
- 12 ounces cremini mushrooms, sliced
- 1 leek, white and light green parts thinly sliced and thoroughly rinsed to remove dirt
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Kosher salt and black pepper to taste
- 1 tablespoon flour
- 3/4 cup low fat milk, I used 1% milk
- 1 ounce low fat cream cheese, room temperature
- 1/2 cup plain non-fat Greek yogurt, room temperature
- Preheat a large non-stick skillet over medium high heat.
- Season the slices of pork tenderloin with salt and pepper on both sides.
- When the skillet is hot spray with oil or cooking spray then place the pork in the skillet cut side down in a single layer.
- Cook the pork for approximately 2-3 minutes per side then remove from the skillet onto a plate and cover with foil to keep it warm.
- Add the tablespoon of oil to the skillet and lower the heat to medium.
- Swirl the oil around the bottom of the skillet to coat it then add in the mushroom, leek and garlic.
- Sauté for a minute then add in the thyme leaves and season with salt and pepper.
- Sauté another 2-3 minutes or until the leek and mushrooms soften then sprinkle in the flour.
- Stir everything until the flour dissolves.
- Slowly pour in the milk stirring the entire time.
- Once the sauce thickens, approximately 2-3 minutes, add in the cream cheese and stir until it melts and is thoroughly incorporated.
- Remove the skillet from the heat and stir in the Greek yogurt until incorporated.
- Taste for seasoning and add more salt and pepper if needed.
- Add the pork back into the skillet and serve immediately.
Amount Per Serving: Calories: 328Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 95mgSodium: 312mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 42g