Port Sauce Pork Tenderloin Medallions
Seared pork tenderloin medallions simmered in a smooth carrot, thyme and port wine sauce. Ready in about 1 hour and elegant enough for Christmas dinner.
Pork tenderloin is one of my favorite cuts for a weeknight that needs to feel special, because it cooks in minutes and stays tender. The sauce is what makes this dish for me: carrots, thyme and port blended until silky. It tastes like a restaurant dish, but you only need one skillet and a blender.
Saúl’s Tip
Pat the medallions very dry with paper towels before they hit the pan. A dry surface browns and builds those tasty brown bits that give the sauce its flavor, while a wet one just steams.
Tips for Success
- Slice the pork evenly so every piece cooks in the same time.
- Use a wide skillet so the pork sears instead of steaming.
- Do not boil the finished dish hard, or the pork turns dry.
- Reduce the sauce longer if you like it thicker.
Make-Ahead and Storage
The sauce keeps for 3 days in the fridge. Cooked pork in sauce keeps 3 days refrigerated; reheat gently over low heat with a splash of stock. Freeze the sauce alone for up to 2 months.
Variations
- Replace half the port with dry red wine for a less sweet sauce.
- Add a spoonful of Dijon mustard to the sauce.
- Serve over creamy polenta instead of mashed potatoes.
- No alcohol? Replace the port with the same amount of red grape juice plus 1 tbsp balsamic vinegar, which gives the sauce a similar sweet and tangy depth.
Port Sauce Pork Tenderloin Medallions
Ingredients
Instructions
- Trim the silver skin (the thin, shiny membrane) and any hard fat from the tenderloins. Cut each one into 6 to 8 slices about 1 inch thick.
- Pat the slices dry with paper towels and season them with the salt and pepper. Dry meat browns instead of steaming.
- Heat the oil in a large deep skillet over high heat until it shimmers. Sear the slices for about 1 minute per side, until browned. Work in two batches so the pan is not crowded.
- Move the pork to a plate and keep the drippings in the pan.
- Lower the heat to medium. Add the carrots, scallions and garlic. Cook for 6 to 8 minutes, stirring, until the carrots start to soften.
- Add the thyme, port and stock. Scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer for about 20 minutes, until the carrots are very soft and the liquid has reduced by about a third.
- Remove the thyme sprig. Blend the sauce in a blender or with an immersion blender until completely smooth. If using a regular blender, let it cool a few minutes and vent the lid, since hot liquid can splash.
- Pour the sauce back into the skillet. If it is thinner than you like, stir in the cornstarch mixture and simmer for 1 minute until it coats a spoon.
- Add the pork and any juices from the plate. Simmer gently over medium-low heat for about 5 minutes, turning once, until the center of a medallion reads 145°F on an instant-read thermometer.
- Rest the pork in the sauce off the heat for 3 minutes before serving. Serve with mashed potatoes and peas.
Frequently Asked Questions
What internal temperature is pork tenderloin done?
Pork tenderloin is done at 145°F on an instant-read thermometer, followed by a short rest. It may look slightly pink in the center and still be safe.
What kind of port should I cook with?
A decent ruby or tawny port works best. Choose one you would drink, and avoid anything labeled cooking wine.
Can I make pork medallions with port sauce ahead?
Yes. Make the sauce a day ahead, then sear the pork and warm everything together on the day. You can also cook the whole dish and reheat gently.
