Creamy Pork Tenderloin Medallions with Orzo
This Creamy Pork Tenderloin Medallions with Orzo recipe is a rich, comforting dish that’s perfect for a weeknight dinner or a special occasion. Juicy, seared pork medallions are bathed in a luscious, creamy sauce with garlic, herbs, and Parmesan, then served over tender orzo for a complete, satisfying meal.
Ingredients
For the Pork Medallions:
1 lb (450g) pork tenderloin, cut into 1-inch thick medallions
1 tbsp olive oil
1 tbsp olive oil
½ tsp salty
¼ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
For the Creamy Sauce:
1 tbsp olive oil
2 cloves garlic, minced
½ cup (120ml) chicken broth
1 cup (240ml) heavy cream (or half and half for a lighter version)
½ cup (50g) grated Parmesan cheese
1 tsp Dijon mustard
½ tsp dried thyme (or 1 tsp fresh thyme)
½ tsp dried oregano (or 1 tsp fresh oregano)
Salt and black pepper to taste
For the Orzo:
1 cup (200g) orzo pasta
4 cups (950ml) chicken broth or water
1 tbsp olive oil
¼ cup (25g) grated Parmesan cheese
1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Prepare the Orzo
In a medium pot, bring 4 cups of chicken broth (or water) to a boil.
Add the orzo and cook according to package instructions (about 8–10 minutes), stirring occasionally.
Once tender, drain any excess liquid, stir in butter and Parmesan cheese, and cover to keep warm.
Step 2: Cook the Pork Medallions
Pat the pork medallions dry with paper towels and season with salt, pepper, garlic powder, onion powder, and paprika.
Heat olive oil and butter in a large skillet over medium-high heat.
Add the pork medallions and sear for 3–4 minutes per side, until golden brown and cooked through (internal temperature of 145°F/63°C).
Transfer the cooked pork to a plate and cover to keep warm.
Step 3: Make the Creamy Sauce
In the same skillet, melt 1 tbsp butter and add minced garlic. Sauté for about 30 seconds until fragrant.
Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Reduce heat to medium-low and stir in heavy cream, Parmesan, Dijon mustard, thyme, and oregano. Simmer for 3–4 minutes until the sauce thickens.
Taste and adjust seasoning with salt and black pepper.
Step 4: Combine & Serve
Return the pork medallions to the skillet and coat them in the creamy sauce. Let them simmer for 1–2 minutes to absorb the flavors.
Serve the creamy pork medallions over the orzo and drizzle with extra sauce.
Garnish with fresh parsley and more Parmesan if desired.
Cooking Time
Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes
Nutritional Information (Per Serving, Approx. 4 Servings)
Calories: 520
Protein: 38g
Carbohydrates: 45g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 110mg
Sodium: 600mg
Fiber: 2g
Sugar: 2g
Frequently Asked Questions (FAQs)
1. Can I use a different type of pasta?
Yes! If you don’t have orzo, you can use rice, couscous, or small pasta like ditalini or acini de pepe.
2. What can I substitute for heavy cream?
You can use half and half or whole milk with a bit of cornstarch to thicken the sauce. Greek yogurt or cream cheese also work for a tangy twist.
3. Can I make this ahead of time?
Yes! Cook the pork and sauce separately and store them in an airtight container. Reheat on low heat and add a little broth if needed.
4. Can I use chicken instead of pork?
Absolutely! Chicken breast or thighs can be used. Cook them the same way, ensuring the internal temperature reaches 165°F (74°C).
5. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of broth or cream to refresh the sauce.
This Creamy Pork Tenderloin Medallio
ns with Orzo is a luxurious yet easy-to-make dish that’s sure to impress. Let me know if you need any modifications!