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Creamy Pork Tenderloin Medallions with Orzo, Spinach, and Mushrooms is a quick and easy 30-minute ONE-PAN comfort food! This delicious restaurant-quality meal features flavorful, creamy herb sauce made from scratch with fresh thyme and garlic. Try this recipe; it might become a new family favorite recipe for how to prepare pork tenderloin!
Creamy Pork Tenderloin Medallions – the perfect ONE-PAN dinner!
The meat is first seared to a perfect golden-brown crust, sealing the moisture and resulting in a tender and juicy pork meat texture. No dry pork in this recipe! Then, you will cook the veggies, orzo, and creamy sauce ingredients in the same pan. Pan-seared pork tenderloins are then combined with a luscious creamy and saucy orzo made with garlic and fresh herbs (thyme). The cleanup is minimal! Only one pan to clean. And, the whole recipe takes just 30 minutes from start to finish. This makes it a perfect choice for a busy weeknight dinner when you run short on time.
Why you’ll love this recipe
- Simple meal. The recipe features basic ingredients found in most grocery stores, including pork tenderloin, orzo, heavy cream, spinach, and mushrooms. Everything is made from scratch, including the creamy sauce with fresh herbs.
- 30-Minute, One-Pan Meal. I love minimalistic recipes that require minimal cleanup. After you’re done cooking and enjoying this delicious meal, there is only one pan to clean, and the whole recipe takes only 30 minutes!
- Super flavorful. Tender and juicy pork tenderloin medallions are smothered in a garlic and herb cream sauce together with orzo and veggies (spinach and mushrooms). The seasonings are paprika, Italian seasoning, fresh thyme, salt and pepper. This pork recipe is packed with flavor, the meat is juicy and tender, nothing is boring about it!
Main ingredients
- Pork tenderloin is a long, thin cut of pork that is perfect for slicing into medallions. I used 1 lb, and sliced it into 1-inch rounds.
- Orzo. Orzo is a small, rice-shaped pasta. Gluten-free orzo is available as well.
- Half-and-half provides the desired creaminess. You can also use ¼ cup of milk + ¼ cup of heavy cream instead of ½ cup of half-and-half.
- Fresh spinach. It’s wilted right in the sauce. You can also use frozen spinach – thawed and drained of any liquid. Kale or arugula works, too.
- Mushrooms. I used fresh baby Bella mushrooms, but you can also use portobello, cremini, or shiitake mushrooms.
- Olive oil is used for pan-searing the pork tenderloin medallions and sauteeing mushrooms.
- Chicken broth is used to cook the orzo. You can also use vegetable or beef broth (or stock). Or, even water if don’t have chicken stock available.
- Italian seasoning adds a ton of flavor to this dish.
- Smoked paprika adds color and so much flavor.
- Garlic. I used fresh minced garlic. It adds aroma and pungency to any dish.
- Salt and pepper. Use those to taste. I recommend using freshly ground or coarse black pepper.
- Red pepper flakes will add heat. Use these sparingly to taste so that they don’t overwhelm the dish.
- Fresh thyme adds a ton of flavor and pairs well with the pork tenderloin. I highly recommend not skipping it.
Cooking tips
- Use a cast-iron skillet. I’ve pan-seared pork in a stainless steel pan and a cast-iron skillet, and the results are definitely better if you cook it in a cast-iron skillet. A cast-iron skillet is great for searing meats.
- How do you know when pork is cooked? Pork chops are cooked when they register an internal temperature of 145 F using a food thermometer.
- Dairy-free option. To make this dairy-free, use unsweetened coconut milk or coconut cream. Oat, cashew, and almond milk work, too.
- Stir orzo often when you cook it in a chicken broth; otherwise, it might stick to the bottom of the cooking pan.
- The sauce will thicken as the creamy orzo cools. In this case, add a splash of extra half-and-half, milk, or chicken broth to thin it out before serving.
How to make it gluten-free
Gluten-free orzo is available online or in some grocery stores. Just make sure to check the label. You can also use jasmine or basmati rice. All other ingredients are naturally gluten-free.
How to make it dairy-free
Use unsweetened coconut milk, oat, cashew, or almond milk instead of half-and-half.
Variations, substitutions, and add-ins
- Veggies. My favorites are arugula, kale, asparagus, broccoli, bell peppers (in addition to spinach and mushrooms).
- Heavy cream or half-and-half – either works fine.
- Sprinkle with freshly grated cheese: Parmesan, Asiago, Gruyere, or Pecorino Romano.
- You can add other toppings, such as fresh herbs (basil, thyme, or oregano), chopped green onions, or chopped chives.
- Make it spicy. Red pepper flakes will add heat and flavor! Use these sparingly to taste so that they don’t overwhelm the dish.
Storage and reheating tips
- Fridge. Store the leftovers in an airtight container for up to 3 days.
- Freezer. I do not recommend freezing this dish because that will alter the texture of the sauce and will dry out the pork.
- Reheat on the stovetop. It’s best to reheat creamy pork tenderloin medallions on low heat in the skillet on the stovetop to prevent the sauce from separating. When reheating, add extra half-and-half to thin out the sauce. After being refrigerated, the creamy orzo sauce will thicken. Reheat it slowly, over low-medium heat in a high-sided skillet on the stovetop. Do not overheat – or the sauce will separate and turn greasy. When reheating, add a small amount of half-and-half, milk, or broth to thin out the sauce.
Ingredients:
Pork:
- 1 lb. pork tenderloin
- 3 tablespoons olive oil separated
- salt and freshly ground black pepper
Mushrooms:
- 1 tablespoon olive oil
- 8 oz baby Bella mushrooms or cremini
- salt and pepper
Cream Orzo:
- 1 cup orzo uncooked
- 2 cups chicken broth
- 5 cloves garlic minced
- ½ teaspoon Italian seasoning or Herbs from Provence
- 1 teaspoon fresh thyme no sprigs, just leaves
- ½ teaspoon paprika or more
- ¼ teaspoon salt to taste
- 5 oz fresh spinach
- ½ cup half-and-half
- ¼ teaspoon red pepper flakes to taste
- fresh thyme
Instructions:
Cook Pork Tenderloin:
- Heat a large cast iron skillet on medium-high heat. Slice pork tenderloin into 1-inch rounds (medallions). Coat the medallions with 1 tablespoon of olive oil and season generously with salt and freshly ground black pepper.
- Add 2 tablespoons of olive oil to the hot skillet. Add seasoned pork tenderloin medallions. Cook the pork for about 4 minutes per side. Remove from the skillet.
Cook Mushrooms:
- Add 1 tablespoon of olive oil and sliced mushrooms to the same, now empty, skillet. Cook sliced mushrooms, generously seasoned with salt and pepper, on medium-high heat for about 1 or 2 minutes until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
Make Creamy Orzo:
- To the same skillet with half of the cooked mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, fresh thyme, paprika, and ¼ teaspoon salt.
- Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
- Add fresh spinach during the last 5 minutes of cooking the orzo.
- Add ½ cup of half-and-half. Stir everything on low-medium heat.
- Season with salt and more smoked paprika, if desired.
Assembly:
- Stir in the remaining half of the cooked mushrooms. Add pork tenderloin medallions to the orzo and cook them on medium heat for about 4 minutes until they are cooked through but not overcooked (a fine line!).
- When serving, sprinkle a small amount of red pepper flakes over the pork and orzo, and top with fresh thyme.
Notes:
What is half-and-half? Use ¼ cup of milk + ¼ cup of heavy cream instead of ½ cup of half-and-half.
Make it DAIRY-FREE. You can use unsweetened coconut milk, oat, cashew, or almond milk instead of half-and-half.
Make it GLUTEN-FREE. Use GF orzo or cooked rice (jasmine or basmati).
More Recipe Suggestions:
Tender Chicken Medallions in a Rich Mushroom Sauce over Buttered Noodles
Garlic Pork Chops in Creamy Mushroom Sauce
Pork Chops with Mushroom Cream Sauce
Garlic Butter Pork Bites with Lemon Green Beans
Creamy Pork Tenderloin Medallions with Orzo, Spinach & Mushrooms
Creamy Pork Tenderloin Medallions with Orzo, Spinach, and Mushrooms is a quick and easy 30-minute ONE-PAN comfort food! This delicious restaurant-quality meal features flavorful, creamy herb sauce made from scratch with fresh thyme and garlic. Try this recipe; it might become a new family favorite recipe for how to cook pork tenderloin!
Servings 4 Servings
Equipment
Ingredients
Pork:
- 1 lb. pork tenderloin
- 3 tablespoons olive oil separated
- salt and freshly ground black pepper
Mushrooms:
- 1 tablespoon olive oil
- 8 oz baby Bella mushrooms or cremini
- salt and pepper
Creamy Orzo:
- 1 cup orzo uncooked
- 2 cups chicken broth
- 5 cloves garlic minced
- ½ teaspoon Italian seasoning or Herbs from Provence
- 1 teaspoon fresh thyme no sprigs just leaves
- ½ teaspoon paprika or more
- ¼ teaspoon salt to taste
- 5 oz fresh spinach
- ½ cup half-and-half
- ¼ teaspoon red pepper flakes to taste
- fresh thyme
Instructions
Cook Pork Tenderloin:
- Heat a large cast iron skillet on medium-high heat. Slice pork tenderloin into 1-inch rounds (medallions). Coat the medallions with 1 tablespoon of olive oil and season generously with salt and freshly ground black pepper.
- Add 2 tablespoons of olive oil to the hot skillet. Add seasoned pork tenderloin medallions. Cook the pork for about 4 minutes per side. Remove from the skillet.
Cook Mushrooms:
- Add 1 tablespoon of olive oil and sliced mushrooms to the same, now empty, skillet. Cook sliced mushrooms, generously seasoned with salt and pepper, on medium-high heat for about 1 or 2 minutes until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
Make Creamy Orzo:
- To the same skillet with half of the cooked mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, fresh thyme, paprika, and ¼ teaspoon salt.
- Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
- Add fresh spinach during the last 5 minutes of cooking the orzo.
- Add ½ cup of half-and-half. Stir everything on low-medium heat.
- Season with salt and more smoked paprika, if desired.
Assembly:
- Stir in the remaining half of the cooked mushrooms. Add pork tenderloin medallions to the orzo and cook them on medium heat for about 4 minutes until they are cooked through but not overcooked (a fine line!).
- When serving, sprinkle a small amount of red pepper flakes over the pork and orzo, and top with fresh thyme.
Notes:
- What is half-and-half? Use ¼ cup of milk + ¼ cup of heavy cream instead of ½ cup of half-and-half.
- Make it DAIRY-FREE. You can use unsweetened coconut milk, oat, cashew, or almond milk instead of half-and-half.
- Make it GLUTEN-FREE. Use GF orzo or cooked rice (jasmine or basmati).
