Creamy Creole Pork Medallions

Pork is one of my favorite meats to buy—it’s unbeatable when you’re cooking on a budget. I especially love stocking up on pork loin or tenderloin because it’s so versatile. For this recipe, I slice the tenderloin into tender medallions, season them well, and pan-fry them to perfection.

The gravy that comes together in the pan is absolutely divine—you’ll be tempted to lick your plate clean. 😋

Ingredients

• 2 tablespoons canola oil

• 8 pork medallions (cut from one pork tenderloin into small steaks)

• ½ cup diced onion

• 1 tablespoon Slap Ya Mama seasoning

• 2 teaspoons black pepper

• 1 tablespoon garlic powder

• ¼ teaspoon ground thyme

• ¼ teaspoon ground oregano

• ¼ cup dry white wine

• ½ cup heavy cream

• 2 tablespoons Creole mustard

Directions

Start by mixing all of the seasonings together in a small bowl and set aside.

Heat the canola oil in a heavy-bottom skillet over medium heat. Season both sides of each pork medallion generously with the spice blend. Add the pork to the hot pan and cook until nicely browned on both sides. Remove the pork from the skillet and set aside on a plate.

Add the diced onions to the same pan and sauté until softened and translucent, letting them soak up all those flavorful brown bits. Pour in the white wine and scrape the bottom of the pan to deglaze, releasing all that delicious fond.

Stir in the heavy cream and Creole mustard, bringing the sauce to a gentle simmer. Nestle the pork medallions back into the sauce and let everything cook together for a few minutes until the pork is tender and the sauce has thickened.

Taste and adjust the seasoning as needed. If the sauce gets too thick, simply add a splash more cream to loosen it up.

Serve hot and enjoy every creamy, savory bite. 🍽️