Pork Medallions with Summer Vegetables

Pork Medallions with Summer Vegetables


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These pork medallions are a hearty meal for any special occasion. Pair with the summer vegetables to have a wonderful meal.

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Chicago, IL

Time needed

30 min preparation + 15 min cooking

Serving Size / Yield

6 servings


  • 1 2 lb. pkg. pork tenderloins, cut into 1/2" thick rounds
  • 2 Tbs. butter or olive oil
  • 1/4 C. sliced shallots
  • 1 zucchini chopped
  • 1 C. carrots chopped
  • 1 C. green beans chopped
  • 4 Tbs. heavy cream
  • 1/3 C. chicken broth

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Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2" thickness. Sprinkle with salt and pepper. Sauté in butter or olive oil until brown and cooked through, about 2 minutes per side. Transfer pork to a plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned bits, about 3-5 minutes. Return pork to sauce and add vegetables. Simmer to heat through or until vegetables are cooked.

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