Pan-Seared Pork Medallions with Horseradish Cream and Caramelized Shallots

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender pork medallions pan-seared to golden perfection, topped with a tangy horseradish cream sauce and sweet caramelized shallots for a balanced and elegant dish. This french-inspired pork ready in about 30 minutes pairs teaspoon salt, teaspoon black pepper, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound, cut into 1-inch thick medallions pork tenderloin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 medium, thinly sliced shallots
• 2, minced garlic cloves
• 1/4 cup dry white wine
• 1/3 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon, finely chopped fresh parsley

Instructions

1. Step 1: Pat dry 1 pound pork tenderloin medallions and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions and sear for 3 minutes per side until golden brown and cooked through. Remove pork from skillet and keep warm.
3. Step 3: In the same skillet, reduce heat to medium and add 2 tablespoons unsalted butter. Once melted, add 3 thinly sliced shallots and sauté for 6-8 minutes, stirring occasionally, until they become soft and caramelized.
4. Step 4: Add 2 minced garlic cloves to the caramelized shallots and cook for 30 seconds until fragrant.
5. Step 5: Pour in 1/4 cup dry white wine and simmer, scraping the brown bits from the pan, until the liquid reduces by half, about 3-4 minutes.
6. Step 6: Remove the skillet from heat and stir in 1/3 cup sour cream and 2 tablespoons prepared horseradish until smooth and creamy.
7. Step 7: Return the pork medallions to the skillet and spoon the horseradish cream and caramelized shallots over them. Sprinkle with 1 tablespoon finely chopped fresh parsley before serving.