This Creamy Tuscan Pork Medallions with Garlic Butter Orzo is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What cut of pork are medallions cut from?
Pork medallions are sliced from the tenderloin, the most tender cut on the pig. Cut them about 1-inch thick for even cooking and a nice sear.
2. How do I get a good sear on pork medallions?
Pat the medallions very dry, season generously, and use a hot skillet with oil. Do not move them for 3 minutes per side until a golden-brown crust forms.
3. What makes the sauce Tuscan-style?
Sun-dried tomatoes, garlic, fresh spinach, Parmesan, and heavy cream are the signature Tuscan ingredients that create a rich, Italian-inspired cream sauce.
4. Can I use pork chops instead of medallions?
Boneless pork chops work but need longer cooking time. Pound them to even thickness first. Medallions cook faster and more evenly due to their uniform shape.
5. How do I cook orzo perfectly?
Boil orzo in salted water like pasta for 8-10 minutes until al dente. Drain and toss immediately with garlic butter to prevent sticking.
6. What temperature should pork medallions reach?
Pull them at 145°F internal temperature and let rest 3-5 minutes. The USDA updated pork guidelines — 145°F produces juicy, slightly pink pork that is perfectly safe.
7. Can I make the Tuscan cream sauce ahead of time?
Yes, make the sauce up to 2 days ahead and refrigerate. Reheat gently on the stove with a splash of cream, as it thickens when chilled.
8. What vegetables can I add to this dish?
Artichoke hearts, roasted red peppers, mushrooms, or asparagus all complement the Tuscan flavors beautifully. Add them when you add the spinach.
9. Is this recipe good for meal prep?
Store the pork and sauce together but keep the orzo separate to prevent it from absorbing all the sauce. Combine when reheating with a splash of broth.
10. What wine pairs with Tuscan pork medallions?
A medium-bodied Italian white like Vermentino or Pinot Grigio cuts through the cream sauce beautifully. A light Chianti also works if you prefer red.
Watch How to Make This
Creamy Tuscan Pork Medallions with Garlic Butter Orzo
Ingredients
Method
- Prep the Pork Trim the pork tenderloin and slice into even 1-inch medallions. Season with salt, pepper, and Italian seasoning.
- Sear the Pork Heat olive oil in a large skillet over medium-high heat. Sear pork medallions for 2–3 minutes per side until golden brown and cooked through (internal temp 145°F). Transfer to a plate.
- Make Garlic Butter Lower heat to medium. Add butter and minced garlic to the skillet. Sauté for 30 seconds, then spoon garlic butter over the cooked pork to keep warm.
- Cook the Orzo In the same skillet, add 1 tablespoon olive oil and toast the orzo for 1–2 minutes. Pour in chicken broth and bring to a boil. Lower heat, cover, and simmer for 10 minutes or until most of the liquid is absorbed.
- Finish the Orzo Stir in heavy cream, sun-dried tomatoes, and spinach. Cook until spinach is wilted. Add Parmesan cheese, season with salt and pepper, and stir until creamy.
- Assemble and Serve Plate the creamy orzo, top with pork medallions, and drizzle with remaining garlic butter from the pan. Serve hot.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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