Pan-Seared Pork Medallions with White Lotus Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork medallions pan-seared and served with a fragrant, creamy sauce inspired by the delicate flavors of The White Lotus. This French-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin medallions, salt, black pepper 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.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 320 cal/serving

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Ingredients

8 pieces (about 1 lb) pork tenderloin medallions
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 small, finely chopped shallots
2, minced garlic cloves
1/3 cup white wine
1/2 cup heavy cream
1 tsp dried white lotus petals (or substitute chamomile tea)
1 tbsp chopped fresh parsley

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Instructions

Step 1: Pat 8 pork tenderloin medallions dry and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add pork medallions and sear for 3 minutes per side until golden brown and cooked through. Remove pork and keep warm.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 2 finely chopped shallots and 2 minced garlic cloves, sautéing for 2-3 minutes until softened and fragrant.
Step 4: Pour in 1/3 cup white wine and 1 tsp dried white lotus petals, simmering gently for 3 minutes until the wine reduces by half and the petals infuse the sauce.
Step 5: Stir in 1/2 cup heavy cream and cook for another 4 minutes until the sauce thickens and coats the back of a spoon.
Step 6: Return pork medallions to the skillet to warm through for 1 minute. Sprinkle with 1 tbsp chopped fresh parsley before serving.