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Main dishes

French-style pork medallions with sour cream

Name: French-style pork medallions with sour cream
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Slovak
Ingredients: 2 kg Pork tenderloin; 1 Onion; 1 Green onion; 250 ml Sour cream; 75 ml Cooking cream; 50 ml Sunflower oil; 100 g Butter; to taste Salt and pepper

Pork tenderloin medallions seared until golden and served in a sour cream sauce with butter, onion, and green onion. Serves eight.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 40 min
Cook time: 30 min
Total time: 1 hr 10 min
Servings: 8 servings
Difficulty: Medium
Cuisine: Slovak

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French-style pork medallions are slices of pork tenderloin seared until golden and served in a thick sauce of sour cream, butter, and onion. The medallions, two to three centimeters thick, are seared in oil, then onion and green onion are sautéed in the pan drippings. Cooking cream mellows the sauce, and the meat is returned to the pan at the end. Boiled potatoes go well with this dish, which serves eight.

Ingredients

8 servings

Pork tenderloin 2 kg
Onion 1
Green onion 1
Sour cream 250 ml
Cooking cream 75 ml
Sunflower oil 50 ml
Butter 100 g
Salt and pepper to taste

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Instructions

Tip: tap a step to mark it as done.

Cut the pork into medallions approximately 2 to 3 cm thick. Heat 25 ml of the oil in a skillet and sear the medallions on both sides until golden brown.
Transfer the seared medallions to a plate as they are ready, leaving the drippings in the skillet. Add the remaining oil and, once hot, add the chopped onion and green onion. Cook, stirring occasionally, until the onion is translucent.
Add the sour cream and a piece of butter to the onions, season with salt and pepper, and stir well. Finally, pour in the cooking cream to mellow the sauce. Once everything is combined and the cream is hot, return the seared meat to the sauce.

Tip: Sear the medallions in batches so they have room in the pan; crowding them will make them release their juices instead of browning. Pour any juices that collect on the plate back into the sauce.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 507 kcal
Protein: 53 g
Carbohydrates: 2.9 g
of which sugars: 2.1 g
Fat: 30 g
of which saturates: 14 g
Fiber: 0.3 g
Salt: 0.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bravčové medailónky na francúzsky spôsob s kyslou smotanou