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!
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!
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.
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.
How to make Cajun-Smothered Pork Medallions:
Gather up all the ingredients:
- Red bell pepper
- Fresh thyme.....
- Canola oil
- All-purpose flour
- Cajun seasoning
- Chicken broth
- Worcestershire sauce
- Hot sauce (optional, not pictured)
- Cook the vegetables in butter and oil until melty soft.
- Add fresh thyme, the Cajun seasoning and all-purpose flour.
- Add chicken broth and Worcestershire sauce then transfer to a saucepan to continue thickening and reducing slightly while you sear the pork medallions.
- 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.)
- Add the remaining oil and sear well on all sides.
- 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.
- Garnish with chopped fresh parsley and give it a splash of hot sauce.
DELISH! Serve over rice which is traditional.
More pork tenderloin recipes you'll love:
- Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans
- Spice-Rubbed Pork Tenderloin with Peach Chipotle Barbecue Sauce
- Bourbon Marinated Pork Tenderloin with Peach Watermelon Salsa
- Pecan-Crusted Pork Tenderloin with Bourbon – Mustard Sauce
- Spicy Tahini Pork Medallions with Harissa Roasted Sweet Potato Wedges
- Mojo Pork Skewers and Pepper Jelly Glazed Sweet Potatoes
Cajun-Smothered Pork Medallions
- 3 tablespoons canola oil - divided
- 2 tablespoons butter
- 1 small onion - finely chopped
- 1 stalk celery - finely chopped
- 1 small carrot - finely chopped
- ½ red bell pepper - finely chopped
- 3 cloves garlic - minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon Cajun seasoning - divided
- 1 ½ tablespoons all-purpose flour
- 2 cups chicken broth
- 2 teaspoons Worcestershire sauce
- Salt - to taste
- 1 (1-pound) pork tenderloin - cut into 1 ½ to 2-inch slices
- 2 tablespoons chopped fresh parsley
- Hot sauce - to taste
- 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.
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.
Loved this recipe. Even better the next day!
Hi, Karen, Thanks so very much and so happy you enjoyed!!
Bruce Standen says
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.
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!
Melanie haddock says
Made this! Definitely a family favourite now. Thanks ☺️
Hi, Melanie, Thanks so much and so glad everyone enjoyed!!
Hi there could I use pork medallions in this Cajun recipe?
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!
Tried those yesterday, and OMG Carol, this recipe is a keeper! It's so delicious, and so easy to do! Love it!
Hi, Tatiana, Thanks so much and glad you enjoyed!
Shirley Tucker says
Do you think this would freeze well?
Thanks for all your delicious recipes.
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!