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One-Pan Creamy Garlic Butter Pork Tenderloin Medallions with Spinach

Four seared pork tenderloin medallions served over creamy garlic butter spinach.
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Cook tender pork tenderloin medallions in a single skillet and finish them in a rich, creamy garlic butter sauce with fresh spinach. This recipe minimizes cleanup for a quick weeknight dinner.

Ingredients

Scale
  • 1.5 lb pork tenderloin, trimmed and cut into 1-inch thick medallions
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1 teaspoon dried Italian seasoning

Instructions

  1. Season the pork medallions on both sides with salt, pepper, and paprika.
  2. Heat the olive oil in a large skillet over medium-high heat. Add half of the butter (2 tablespoons).
  3. Sear the pork medallions in batches for 3-4 minutes per side until golden brown. Remove the pork from the skillet and set aside.
  4. Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Do not let the garlic burn.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth reduce slightly for 1 minute.
  6. Stir in the heavy cream, remaining 2 tablespoons of butter, and Italian seasoning. Bring the sauce to a gentle simmer.
  7. Stir in the Parmesan cheese until the sauce is smooth.
  8. Add the fresh spinach to the sauce and cook until it wilts, about 1-2 minutes.
  9. Return the pork medallions to the skillet. Spoon the sauce over the pork.
  10. Cook for an additional 3-5 minutes, or until the pork reaches an internal temperature of 145°F.
  11. Serve immediately directly from the pan.

Notes

  • For juicy pork, use a meat thermometer to check that the internal temperature reaches 145°F before removing it from the heat.
  • You can substitute half-and-half for heavy cream, but the sauce will be thinner.
  • Serve this dish over pasta, rice, or alongside roasted potatoes to soak up the extra sauce.

Nutrition

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