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Cajun-Smothered Pork Medallions - Close-up shot in cast iron skillet with thyme sprigs
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4.77 from 17 votes

Cajun-Smothered Pork Medallions

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 Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Beef
Cuisine: American / New Orleans
Diet: Diabetic, Gluten Free
Servings: 2 -3
Author: Carol | From A Chef's Kitchen

Equipment

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.

Notes

SUBSTITUTIONS:
  • Can also use pork chops.
MAKE AHEAD:
  • Sear the pork tenderloin medallions as directed.  Remove from the pan.
  • Make the sauce as directed.  Cool completely.
  • Place the pork tenderloin medallions in a baking dish and pour the sauce over them.
  • Reheat in a 350-degree oven for 25-30 minutes or until an instant-read thermometer reads 145 in the center of the thickest medallion.
FREEZER-FRIENDLY:
  • Can be frozen in an airtight container for 2-3 months.
  • Thaw in the refrigerator and reheat in a 350-degree oven or toaster oven until heated through to 145 in the center of the thickest medallion.

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