Cajun-Smothered Pork Medallions

4.72 from 14 votes
1 hour
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Cajun-Smothered Pork Medallions are the delicious Big Easy way to spice up the night with your loved one!  Lean pork tenderloin is cut into “medallions” for quick, even cooking, rubbed with Cajun seasoning then smothered in a spicy sauce!

“Loved this recipe. Even better the next day!”

Photo of Cajun-Smothered Pork Medallions in cast iron skillet garnished with thyme sprigs.

Craving something spicy, hearty and delicious for a date night dinner for two?  Here’s a dish that’s been a client favorite for a long time and I’m excited to share it with you!

You and your loved one will love these Cajun-Smothered Pork Medallions!

Photo of Cajun-Smothered Pork Medallions in cast iron skillet on blue background.

What is smothered food?

“Smothering” food is a Louisiana Cajun and Creole technique used on pork, chicken, meat, seafood and even vegetables.  The French word “etouffee” translates to smother.  It’s typically done on the stovetop with the following process:

  • Brown the protein.
  • Cook the vegetables which are often onions, peppers or mushrooms.
  • Make the sauce.
  • Finish cooking the protein in the sauce.
Photo of Cajun-Smothered Pork Medallions on black oval platter with serving spoon.

What’s the difference between pork tenderloin and pork loin?

Try not to confuse “pork loin” with “pork tenderloin.”  They are two very different cuts of meat.

  • The tenderloin is a long, narrow, boneless cut that comes from the muscle that runs along the backbone.  Pork tenderloin is most often sold two per package which averages anywhere between two and three pounds per package.
  • The loin is wider and flatter and is sold boneless or bone-in.  Pork chops, whether bone-in or boneless are always cut from the loin.  A full loin can weigh up to five pounds.

If you have pork loin or pork rib chops and want to use those in place of tenderloin, you can certainly do that.

Photo of whole uncooked pork tenderloin on white cutting board.

How to make Cajun-Smothered Pork Medallions:

Gather up all the ingredients:

  • Onion
  • Garlic
  • Celery
  • Carrots
  • Red bell pepper
  • Fresh thyme…..
Photo of cut vegetables on wood cutting board.
  • Canola oil
  • Butter
  • All-purpose flour
  • Cajun seasoning
  • Chicken broth
  • Worcestershire sauce
  • Salt
  • Parsley
  • Hot sauce (optional, not pictured)
Photo of ingredients for Cajun-Smothered Pork Medallions.
  • Cook the vegetables in butter and oil until melty soft.
  • Add fresh thyme, the Cajun seasoning and all-purpose flour.
Photo of cooked vegetables in cast iron skillet being stirred with white spoon.
  • Add chicken broth and Worcestershire sauce then transfer to a saucepan to continue thickening and reducing slightly while you sear the pork medallions.
Photo of Cajun sauce in cast iron skillet.
  • Season the pork medallions with Cajun seasoning.  (NOTE:  Cajun seasoning often contains salt, so you can skip the salt and add it at the end if necessary.)
Photo of pork medallions sprinkled with Cajun seasoning on white cutting board.
  • Add the remaining oil and sear well on all sides.
Photo of seared pork medallions in cast iron skillet.
  • Pour the sauce back over the pork and simmer a few more minutes until the pork reaches a safe internal temperature of at least 145 degrees.
Photo of Cajun-Smothered Pork Medallions in cast iron skillet on blue background garnished with parsley.
Close-up photo of Cajun-Smothered Pork Medallions in cast iron skillet.
  • Garnish with chopped fresh parsley and give it a splash of hot sauce.

DELISH!  Serve over rice which is traditional.

Let’s eat!

Close-up photo of Cajun-Smothered Pork Medallions in cast iron skillet with serving spoon.

More pork tenderloin recipes you’ll love:

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Cajun-Smothered Pork Medallions - Close-up shot in cast iron skillet with thyme sprigs

Cajun-Smothered Pork Medallions

4.72 from 14 votes

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By: Carol | From A Chef’s Kitchen
Cajun-Smothered Pork Medallions are the delicious Big Easy way to spice up the night with your loved one!  Lean pork tenderloin is cut into "medallions" for quick, even cooking, rubbed with Cajun seasoning then smothered in a spicy sauce!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Beef
Cuisine American / New Orleans
Servings 2 -3
Calories 291 kcal

Ingredients
  

  • 3 tablespoons canola oil - divided
  • 2 tablespoons butter
  • 1 small onion - finely chopped
  • 1 stalk celery - finely chopped
  • 1 small carrot - finely chopped
  • 1/2 red bell pepper - finely chopped
  • 3 cloves garlic - minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon Cajun seasoning - divided
  • 1 1/2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 teaspoons Worcestershire sauce
  • Salt - to taste
  • 1 (1-pound) pork tenderloin - cut into 1 1/2 to 2-inch slices
  • 2 tablespoons chopped fresh parsley
  • Hot sauce - to taste

Instructions
 

  • Heat 2 tablespoons canola oil and butter in a heavy skillet (such as cast iron) over medium-high heat.
  • Add the onion, reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
  • Add celery, carrot and red bell pepper. Continue cooking over low heat for 5-8 minutes or until vegetables are very tender.
  • Add the garlic, thyme, 2 teaspoons Cajun seasoning and flour and stir 1-2 minutes.
  • Add the chicken broth and Worcestershire. Transfer to a saucepan, using a rubber spatula to clean out the skillet as much as possible.
  • Bring the sauce in the saucepan to a boil, reduce heat and let simmer to thicken up and reduce slightly while cooking the pork medallions.
  • Season pork medallions with remaining Cajun seasoning.
  • Add remaining canola oil to skillet and heat to medium-high.
  • Place the pork medallions in the skillet, reduce heat to medium and sear 2-3 minutes on the first side and 1-2 minutes on the other. Turn each medallion on their sides to sear the sides as well.
  • Transfer sauce back to the skillet with the pork medallions and bring to a simmer. Cook the pork to an internal temperature of at least 145 degrees.

Nutrition

Serving: 1 | Calories: 291kcal | Carbohydrates: 20g | Protein: 5g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 1008mg | Potassium: 506mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7460IU | Vitamin C: 56mg | Calcium: 96mg | Iron: 3mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating




12 Comments

  1. 5 stars
    Hello Carol. I cooked lunch for my staff room (Cajun and Creole theme). This was one of the recipes I used. I tripled this recipe and my colleagues loved it. Of course, there was none left. I tried the recipe at home first and now my wife keeps asking when will I cook it again. Thank you for the delicious recipe.

    1. Hi, Bruce, Wow! Thanks so very much and so glad you and everyone enjoyed! Makes me very happy and I appreciate knowing that. Thanks again!

    1. Hi, Cindy, Thanks so much for your question. Yes, the recipe is FOR pork medallions which is a pork tenderloin cut into small round pieces. If you don’t have pork tenderloin, you could use pork chops. Thanks again and hope you enjoy!

    1. Hi, Shirley, Thanks so much for your question and you are most welcome! Yes, these freeze and reheat very well. I would not cook the medallions all the way through. Just brown, place in the sauce and reheat to the safe internal temperature of at least 145 degrees. You may want to put a note on the container that they’re not fully cooked to remind yourself later. Thank you again and hope you enjoy!