These Pork Tenderloin Medallions in Wine Sauce turn a simple dinner into something special. Tender medallions simmered in a smooth Pedro Ximénez reduction make a one-pan meal that feels elegant enough for guests.
Easy Pork Medallions in Wine Sauce (One-Pan Method)
I first tried pork medallions in wine sauce during a quiet dinner in southern Spain, and that combination of sweet wine and savory pork stayed with me. Creating this version at home has become a way to bring a little Spanish warmth to the table, especially on nights when I want something comforting but still refined.
Slicing the pork into medallions means fast cooking and a golden, flavorful sear. The onion and garlic melt into a silky Pedro Ximénez sauce that coats every bite beautifully. Served over creamy mashed potatoes, this pork medallions recipe for dinner is one of those dishes that looks polished but comes together without any fuss.
Why You'll Love This Recipe
- You Only Need One Pan: Everything cooks in the same pan, so cleanup is super easy.
- Perfect for Special Dinners: It looks and tastes fancy, but it's surprisingly easy to make.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Pork Tenderloin & Simple Seasoning: I slice a whole pork tenderloin into medallions because they cook evenly and stay wonderfully tender inside. A little salt, pepper, and extra virgin olive oil are all they need to get a golden sear and bring out their natural flavor.
- Onion, Garlic & a Splash of Water: These soften down and then get blended into the sauce. I love how they disappear into a silky base, adding body and gentle sweetness without using cream or flour.
- Pedro Ximénez Wine & Chicken Stock: This Spanish wine gives the sauce a subtle sweetness and that deep, rich flavor I always look for in a special pork recipe. The chicken stock balances everything and lets the sauce reduce into a glossy finish.
- Mashed Potatoes & Fresh Chives: I like serving the pork right over mashed potatoes, so they soak up the sauce. A sprinkle of chives keeps the plate bright and adds a fresh little kick at the end.
How to Make Pork Tenderloin Medallions
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Sear the Pork Medallions: Slice the pork tenderloin into medallions, then sear in extra virgin olive oil with salt and pepper until golden on all sides. Set aside.
2. Build the Flavor Base: In the same pan, sauté chopped onions with salt until translucent, add garlic, cook briefly, then blend with water into a smooth paste.
3. Create the Wine Sauce: Return the paste to the pan, stir in Pedro Ximenez wine, simmer to reduce, then add meat stock and cook until the sauce thickens.
4. Finish and Serve: Add the pork tenderloin medallions back to the pan, simmer briefly, then serve over mashed potatoes, drizzle with sauce, and finish with chopped chives.
Variations
- Swap the Wine: If you don't have Pedro Ximénez, try using Marsala or a medium-sweet sherry. They'll still give you that deep, slightly sweet flavor with a different twist.
- Use Chicken Instead of Pork: Chicken thighs or even chicken breasts sliced into medallions work well if you prefer poultry. Just be careful not to overcook them.
My Tips for Recipe Success
Don't Rush the Onion: Cooking it slowly gives the sauce a natural sweetness that balances the wine.
Taste Before Serving: Sometimes I add a pinch more salt at the end if the sauce needs a little lift.
Storage: I keep the pork and sauce together in an airtight container for up to 3 days. When reheating, I add a tiny splash of stock so the sauce stays silky and the pork stays tender.
Try These Pork Recipes Next!
Recipe
Pork Tenderloin Medallions With Wine Sauce
Ingredients
Pork Tenderloin:
- 1 Pork Tenderloin
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper - Freshly ground
Sauce:
- 1 Onion - Chopped
- 1 teaspoon Salt
- 1 Garlic - Sliced
- 30 ml Water
- 60 ml Pedro Ximenez Wine
- 250 ml Chicken Stock
Instructions
- Cut the pork tenderloin into medallions.
- Heat the extra virgin olive oil in a pan over medium heat. Add the pork medallions, season with salt and pepper, and sear until browned on all sides. Transfer the pork to a plate and set aside.
- In the same pan, add chopped onion, season with salt, and sauté until translucent. Add sliced garlic and cook for 1 minute until fragrant.
- Transfer the onion and garlic mixture to a beaker, add water, and blend until smooth.
- Return the paste to the pan, add Pedro Ximénez wine, and cook on low heat for 2 minutes to reduce. Stir in the chicken stock and simmer until the sauce thickens.
- Return the pork medallions to the pan and simmer for 1-2 minutes, coating them in the sauce.
- To serve, spread mashed potatoes on a plate, top with the pork medallions, drizzle with the wine sauce, and finish with a sprinkle of chopped chives.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This is a nice way to make pork tenderloin, I like the chickpea mash at the bottom.