Creamy Pork Medallions with Rice
Tender pork medallions in a rich, creamy sauce served over fluffy rice, with a pop of color from cherry tomatoes and peas. A comforting weeknight dinner that comes together in about 40 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb pork tenderloin
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup cherry tomatoes
- 1 cup frozen peas
- 2 cups cooked rice
Instructions
- 1
Slice the 1 lb pork tenderloin into 1-inch medallions and season both sides with the 1 tsp salt and 1/2 tsp black pepper.
- 2
Heat the 2 tbsp olive oil in a large skillet over medium-high. Add the pork medallions in a single layer and cook until browned, about 3 minutes per side. Transfer to a plate.
- 3
Reduce heat to medium. Add the 1 cup cherry tomatoes and 1 cup frozen peas to the skillet; cook, stirring, until tomatoes soften, about 2 minutes.
- 4
Pour in the 1 cup heavy cream and bring to a gentle simmer. Cook until sauce thickens slightly, about 3 minutes, stirring occasionally.
- 5
Return the pork to the skillet and simmer until cooked through and sauce coats the back of a spoon, about 5 minutes. Serve over the 2 cups cooked rice.
Tools you’ll need
- large skillet
- cutting board
- knife
- measuring cups
- measuring spoons
- plate
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