Creamy Pork Tenderloin Medallions with Orzo Recipe - Skillet

If you’re in the mood for something cozy, elegant, and completely doable on a weeknight, these creamy Pork Tenderloin Medallions with Orzo will make you very happy. Tender rounds of pork are seared until golden, then swirled into a silky sauce that’s bright with a touch of Dijon and lemon, fragrant with thyme and garlic, and rich without feeling heavy. The orzo simmers right in the same pan, soaking up all those pan juices for a dish that’s as satisfying as a risotto—only faster. Expect a restaurant-worthy meal with minimal fuss, straightforward steps, and a big payoff in flavor.

What Makes creamy Pork Tenderloin Medallions with Orzo Irresistible

At its heart, this recipe balances comfort and freshness. The pork tenderloin medallions cook quickly, so they stay juicy and tender. The orzo, simmered in stock and finished with cream and Parmesan, turns delightfully creamy without needing constant stirring. A gentle lift from white wine, Dijon mustard, and lemon zest keeps the richness in check. Best of all, it’s a complete meal in one pan—protein, pasta, a handful of greens, and a luscious sauce—ready in under an hour. Whether you’re serving family, hosting a dinner for friends, or just craving something special, this dish delivers warmth and elegance with every bite.

What You’ll Need: Ingredients for creamy Pork Tenderloin Medallions with Orzo

• Pork tenderloin (1 to 1.25 lb) – Lean, tender, and quick to cook; slice into medallions for even searing.
• Kosher salt and freshly ground black pepper – Essential seasoning to highlight the pork’s natural flavor.
• Smoked paprika (1/2 tsp) – Adds a subtle warmth and deep color to the sear.
• Olive oil (1–2 tbsp) – Helps achieve that golden crust on the pork and softens the aromatics.
• Unsalted butter (2 tbsp) – Enriches the sauce and adds a glossy finish.
• Shallot (1 large, finely chopped) – Offers gentle sweetness and body to the sauce.
• Garlic (3–4 cloves, minced) – Brings aromatic depth; a little goes a long way.
• Fresh thyme (1–2 tsp chopped) or rosemary (1 tsp, chopped) – Earthy, aromatic herbal lift for savoriness.
• Dry white wine (1/2 cup) – Deglazes the pan, dissolving flavorful bits for a complex base. Substitute more broth if you prefer no alcohol.
• Low-sodium chicken broth (3–3.5 cups) – The cooking liquid for the orzo; choose low-sodium to control the salt level.
• Orzo (12 oz) – Small pasta that cooks quickly and absorbs flavors beautifully.
• Dijon mustard (2 tsp) – A bright, tangy note that cuts through the richness of the cream.
• Heavy cream (3/4 cup) – Creates the silky, luxurious sauce that ties everything together.
• Parmesan cheese (1/2 cup finely grated) – Adds savory depth and helps thicken the sauce slightly.
• Lemon zest (1 tsp) + lemon juice (1–2 tsp) – Freshness and balance to keep the dish lively.
• Baby spinach (2 cups, optional) – Folds in at the end for color and extra nutrients.
• Fresh parsley (2 tbsp chopped) – Bright, clean finish for serving.
• Optional: Red pepper flakes (pinch) – For a gentle heat that won’t overpower.

How to Cook It: Step-by-Step for creamy Pork Tenderloin Medallions with Orzo

1. Trim the pork tenderloin of any silverskin. Slice into 1-inch-thick medallions. Pat dry with paper towels so they sear well.
2. Season both sides with salt, pepper, and smoked paprika. Let the pork sit at room temperature for about 10 minutes while you prep the aromatics.
3. Heat a large, deep skillet or sauté pan over medium-high. Add the olive oil and 1 tablespoon of butter. When shimmering, lay the medallions in a single layer without crowding. Sear 2–3 minutes per side until well browned. Transfer to a plate; they will finish cooking later.
4. Lower heat to medium. Add the remaining tablespoon of butter. Stir in the chopped shallot and a pinch of salt. Cook 2–3 minutes until translucent and soft.
5. Add the garlic and thyme (or rosemary). Sauté 30–45 seconds until fragrant, being careful not to brown the garlic.
6. Pour in the white wine to deglaze. Scrape up the browned bits on the bottom of the pan—they’re flavor gold. Let the wine reduce by about half, 1–2 minutes.
7. Stir in the orzo, tossing to coat it in the aromatics. This brief toasting step develops a deeper, nuttier flavor.
8. Pour in 3 cups of chicken broth and add the Dijon mustard. Bring to a gentle simmer, stirring occasionally so the orzo doesn’t stick. Cook 7–8 minutes, or until the orzo is mostly tender but still has a little bite. If the pan looks dry before the orzo is ready, add the remaining 1/2 cup broth in splashes.
9. Reduce heat to medium-low. Add the heavy cream and Parmesan, stirring to create a silky, creamy base. Taste and adjust salt and pepper as needed. The mixture should be creamy but not soupy.
10. Nestle the seared pork medallions and any accumulated juices into the orzo. Simmer gently 3–5 minutes, flipping once, until the pork reaches 145°F in the center on an instant-read thermometer.
11. Turn off the heat. Stir in lemon zest and juice for brightness. If using spinach, fold it in now to wilt from the residual heat. Add a pinch of red pepper flakes if you like subtle warmth.
12. Let the dish rest 2–3 minutes. This short pause helps the sauce thicken slightly and the pork juices redistribute.
13. Finish with chopped parsley. Serve straight from the skillet, spooning extra sauce and orzo over the medallions. Offer additional Parmesan at the table.

Kitchen Timeline & Prep Notes

Note: If you’re juggling other tasks, you can sear the pork first and hold it aside; the orzo and sauce come together while the pork rests. Return the medallions to the pan just before serving for a final, gentle finish in the sauce.

Pro Tips to Nail It Every Time

• Dry the pork well before searing. Moisture is the enemy of browning. A quick pat with paper towels makes all the difference.
• Don’t crowd the pan. Sear in batches if needed. Proper space promotes color and flavor.
• Toast the orzo briefly. That minute with the aromatics adds depth and helps the pasta hold its texture.
• Season as you go. A small pinch of salt with the shallots, then adjust after adding cream and cheese for a well-rounded taste.
• Watch your heat once the cream is in. Keep it gentle to prevent curdling and to maintain a velvety consistency.
• Use an instant-read thermometer. Pull the pork at 145°F; overcooking dries out this lean cut.
• Balance richness with brightness. Lemon zest and a splash of juice lift the sauce so it tastes luxurious, not heavy.
• Customize the greens. Spinach is quick and tender, but baby kale or peas are great alternatives.
• Rest before serving. A short rest gives the orzo time to settle into its creamiest texture.

Nutrition at a Glance

Approximate per serving (4 servings):

• Calories: ~700–780
• Protein: ~35–42 g
• Carbohydrates: ~60–70 g
• Total Fat: ~28–35 g
• Saturated Fat: ~14–18 g
• Fiber: ~3–4 g
• Sodium: varies by broth and cheese; aim for low-sodium broth to keep levels balanced

These values are estimates and will vary with specific brands and exact measurements, but they provide a helpful snapshot for planning.

Your Top Questions on creamy Pork Tenderloin Medallions with Orzo, Answered

Can I use half-and-half instead of heavy cream?

Yes, but expect a lighter, slightly less silky sauce. To help it thicken, simmer gently a minute longer after adding the cheese. Avoid boiling to prevent curdling.

What can I substitute for orzo?

Small pastas like ditalini or small shells work well. Pearl couscous also fits, though it may need a bit more broth. If using rice, choose arborio and treat it more like risotto, adding warm broth gradually and extending the cook time.

How should I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or milk to loosen the orzo. For the best texture, heat over low and stir often. Avoid microwaving on high, which can tighten the pork.

A Parting Note: Final Thoughts

There’s something special about a dish that brings comfort and brightness to the same spoonful. These creamy Pork Tenderloin Medallions with Orzo do exactly that—simple ingredients layered thoughtfully into a meal that feels like a hug at the end of the day. It’s the kind of recipe that invites you to slow down just a bit, breathe in the aromas, and serve up a skillet everyone wants to gather around. Cook it for a weeknight win or a cozy dinner with friends, and enjoy the easy elegance that comes from cooking with care. May it become one of those dependable favorites you return to, again and again.