Creamy Tuscan Pork Medallions with Garlic Butter Orzo

Juicy pork medallions in garlic butter, served over creamy Tuscan orzo with spinach, sun-dried tomatoes, and Parmesan. A rich, one-pan 30-minute dinner!

Creamy Tuscan Garlic Butter Pork Medallions with Orzo

This restaurant-quality dinner takes only 30 minutes to make, all in one pan — no extra pots, no mess.
It's the perfect mix of speed, simplicity, and gourmet flavor, ideal for busy weeknights or impressing guests.

This dish blends classic Italian ingredients like sun-dried tomatoes and Parmesan with comforting American-style creamy orzo — a fusion that’s irresistibly bold and comforting.
It's “bougie” on a budget, and your followers will feel like they’re eating at a fancy trattoria — without leaving home.

FAQs

🔍

1. What is the best cut of pork for medallions?
Pork tenderloin is the best cut for medallions because it’s lean, tender, and cooks quickly.

2. How thick should I cut pork medallions?
Cut medallions about 1 inch thick to ensure even cooking and a juicy interior.

3. Can I use pork loin instead of tenderloin?
Pork loin can work, but it’s less tender than pork tenderloin and may require longer cooking time.

4. What does “Tuscan” style mean in this recipe?
Tuscan refers to the flavor combo of sun-dried tomatoes, spinach, garlic, and Parmesan — a classic Italian-inspired profile.

5. Can I make this recipe ahead of time?
Yes, you can prep everything and reheat gently, but the orzo is best fresh to keep its creamy texture.

6. How do I know when pork medallions are done?
They’re fully cooked when they reach an internal temperature of 145°F (63°C).

7. Is this recipe gluten-free?
No, orzo is made from wheat. To make it gluten-free, substitute with gluten-free pasta or risotto-style rice.

8. Can I use chicken instead of pork?
Yes, boneless skinless chicken thighs or breasts sliced thin can be used instead of pork.

9. What kind of cream should I use?
Heavy cream (also called heavy whipping cream) works best for a rich, velvety sauce.

10. Do I need to rinse orzo before cooking?
No, orzo doesn’t need rinsing — just toast it slightly before adding broth for extra flavor.

11. What kind of sun-dried tomatoes are best?
Use sun-dried tomatoes packed in oil for maximum flavor and richness.

12. Can I use frozen spinach?
Yes, but thaw and squeeze out excess liquid before adding to the dish.

13. Can I double this recipe for meal prep?
Absolutely! Just cook the pork in batches to avoid overcrowding the skillet.

14. How long does this recipe keep in the fridge?
Stored in an airtight container, it keeps for up to 3 days in the fridge.

15. Can I freeze this dish?
You can freeze the pork medallions, but the creamy orzo may separate. Not ideal for freezing.

16. What side dishes pair well with this recipe?
A fresh green salad or roasted asparagus pairs beautifully without overpowering the dish.

17. How many calories are in each serving?
Each serving contains approximately 640 calories.

18. Is this recipe keto-friendly?
No, due to the orzo. For a keto version, replace orzo with cauliflower rice or sautéed zucchini noodles.

19. What herbs can I add for extra flavor?
Fresh basil, thyme, or a pinch of crushed rosemary elevate the Tuscan flavor profile.

20. What type of pan should I use?
A large nonstick or stainless steel skillet works best for searing the pork and cooking the orzo in one pan.

Make it

Creamy Tuscan Garlic Butter Pork Medallions with Orzo

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Pork:

1 pork tenderloin (about 1 lb), trimmed and sliced into 1-inch medallions
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced

For the Orzo:

1 tbsp olive oil
1 cup orzo pasta
3 cups chicken broth
½ cup heavy cream
½ cup sun-dried tomatoes (in oil), sliced
2 cups fresh spinach
½ cup grated Parmesan cheese
Salt and pepper to taste

Instructions

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 tbsp 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.

Nutrition Facts (per serving – makes 4 servings)

These are estimates and can vary based on exact ingredients used.

Calories: 640
Protein: 39g
Fat: 35g
Carbohydrates: 42g
Fiber: 3g
Sugar: 5g
Sodium: 890mg

Explore More Tasty Recipes

Must-Try Recipes

Easy Cajun Stuffed Chicken Breast Dinner Recipe: Cajun-spiced chicken breasts stuffed with veggies and melted zesty pepper-jack cheese
Creamy Shrimp Alfredo Pasta: This creamy shrimp Alfredo pasta is quick, delicious, and not to brag, but better than most restaurants.
Stuffed Bell Peppers Rice and Beef: These stuffed bell peppers are so easy to make, and they don't require a lot of time and effort.

Dive Into More Deliciousness

Looking for more inspiration? Check out our Recipe Collection for endless culinary adventures.

Creamy Tuscan Pork Medallions with Garlic Butter Orzo

Juicy pork medallions in garlic butter, served over creamy Tuscan orzo with spinach, sun-dried tomatoes, and Parmesan. A rich, one-pan 30-minute dinner!

This restaurant-quality dinner takes only 30 minutes to make, all in one pan — no extra pots, no mess.It's the perfect mix of speed, simplicity, and gourmet flavor, ideal for busy weeknights or impressing guests.

FAQs

🔍

1. What is the best cut of pork for medallions? Pork tenderloin is the best cut for medallions because it’s lean, tender, and cooks quickly.

2. How thick should I cut pork medallions? Cut medallions about 1 inch thick to ensure even cooking and a juicy interior.

3. Can I use pork loin instead of tenderloin? Pork loin can work, but it’s less tender than pork tenderloin and may require longer cooking time.

4. What does “Tuscan” style mean in this recipe? Tuscan refers to the flavor combo of sun-dried tomatoes, spinach, garlic, and Parmesan — a classic Italian-inspired profile.

5. Can I make this recipe ahead of time? Yes, you can prep everything and reheat gently, but the orzo is best fresh to keep its creamy texture.

6. How do I know when pork medallions are done? They’re fully cooked when they reach an internal temperature of 145°F (63°C).

7. Is this recipe gluten-free? No, orzo is made from wheat. To make it gluten-free, substitute with gluten-free pasta or risotto-style rice.

8. Can I use chicken instead of pork? Yes, boneless skinless chicken thighs or breasts sliced thin can be used instead of pork.

9. What kind of cream should I use? Heavy cream (also called heavy whipping cream) works best for a rich, velvety sauce.

10. Do I need to rinse orzo before cooking? No, orzo doesn’t need rinsing — just toast it slightly before adding broth for extra flavor.

11. What kind of sun-dried tomatoes are best? Use sun-dried tomatoes packed in oil for maximum flavor and richness.

12. Can I use frozen spinach? Yes, but thaw and squeeze out excess liquid before adding to the dish.

13. Can I double this recipe for meal prep? Absolutely! Just cook the pork in batches to avoid overcrowding the skillet.

14. How long does this recipe keep in the fridge? Stored in an airtight container, it keeps for up to 3 days in the fridge.

15. Can I freeze this dish? You can freeze the pork medallions, but the creamy orzo may separate. Not ideal for freezing.

16. What side dishes pair well with this recipe? A fresh green salad or roasted asparagus pairs beautifully without overpowering the dish.

17. How many calories are in each serving? Each serving contains approximately 640 calories.

18. Is this recipe keto-friendly? No, due to the orzo. For a keto version, replace orzo with cauliflower rice or sautéed zucchini noodles.

19. What herbs can I add for extra flavor? Fresh basil, thyme, or a pinch of crushed rosemary elevate the Tuscan flavor profile.

20. What type of pan should I use? A large nonstick or stainless steel skillet works best for searing the pork and cooking the orzo in one pan.

Make it

Creamy Tuscan Garlic Butter Pork Medallions with Orzo

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients

For the Pork:

1 pork tenderloin (about 1 lb), trimmed and sliced into 1-inch medallions

1 tsp salt

½ tsp black pepper

1 tsp Italian seasoning

2 tbsp olive oil

2 tbsp unsalted butter

3 cloves garlic, minced

For the Orzo:

1 tbsp olive oil

1 cup orzo pasta

3 cups chicken broth

½ cup heavy cream

½ cup sun-dried tomatoes (in oil), sliced

2 cups fresh spinach

½ cup grated Parmesan cheese

Salt and pepper to taste

Instructions

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 tbsp 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.

Nutrition Facts (per serving – makes 4 servings)

These are estimates and can vary based on exact ingredients used.

Calories: 640

Protein: 39g

Fat: 35g

Carbohydrates: 42g

Fiber: 3g

Sugar: 5g

Sodium: 890mg

Explore More Tasty Recipes

Must-Try Recipes

Dive Into More Deliciousness

This restaurant-quality dinner takes only 30 minutes to make, all in one pan — no extra pots, no mess.
It's the perfect mix of speed, simplicity, and gourmet flavor, ideal for busy weeknights or impressing guests.

1. What is the best cut of pork for medallions?
Pork tenderloin is the best cut for medallions because it’s lean, tender, and cooks quickly.

2. How thick should I cut pork medallions?
Cut medallions about 1 inch thick to ensure even cooking and a juicy interior.

3. Can I use pork loin instead of tenderloin?
Pork loin can work, but it’s less tender than pork tenderloin and may require longer cooking time.

4. What does “Tuscan” style mean in this recipe?
Tuscan refers to the flavor combo of sun-dried tomatoes, spinach, garlic, and Parmesan — a classic Italian-inspired profile.

5. Can I make this recipe ahead of time?
Yes, you can prep everything and reheat gently, but the orzo is best fresh to keep its creamy texture.

6. How do I know when pork medallions are done?
They’re fully cooked when they reach an internal temperature of 145°F (63°C).

7. Is this recipe gluten-free?
No, orzo is made from wheat. To make it gluten-free, substitute with gluten-free pasta or risotto-style rice.

8. Can I use chicken instead of pork?
Yes, boneless skinless chicken thighs or breasts sliced thin can be used instead of pork.

9. What kind of cream should I use?
Heavy cream (also called heavy whipping cream) works best for a rich, velvety sauce.

10. Do I need to rinse orzo before cooking?
No, orzo doesn’t need rinsing — just toast it slightly before adding broth for extra flavor.

11. What kind of sun-dried tomatoes are best?
Use sun-dried tomatoes packed in oil for maximum flavor and richness.

12. Can I use frozen spinach?
Yes, but thaw and squeeze out excess liquid before adding to the dish.

13. Can I double this recipe for meal prep?
Absolutely! Just cook the pork in batches to avoid overcrowding the skillet.

14. How long does this recipe keep in the fridge?
Stored in an airtight container, it keeps for up to 3 days in the fridge.

15. Can I freeze this dish?
You can freeze the pork medallions, but the creamy orzo may separate. Not ideal for freezing.

16. What side dishes pair well with this recipe?
A fresh green salad or roasted asparagus pairs beautifully without overpowering the dish.

17. How many calories are in each serving?
Each serving contains approximately 640 calories.

18. Is this recipe keto-friendly?
No, due to the orzo. For a keto version, replace orzo with cauliflower rice or sautéed zucchini noodles.

19. What herbs can I add for extra flavor?
Fresh basil, thyme, or a pinch of crushed rosemary elevate the Tuscan flavor profile.

20. What type of pan should I use?
A large nonstick or stainless steel skillet works best for searing the pork and cooking the orzo in one pan.

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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 tbsp 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.