Pork Tenderloin Medallions With Madeira Sauce

pork tenderloin medallions with madeira sauce
Diana Rattray
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
510 Calories
26g Fat
15g Carbs
51g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 510
% Daily Value*
Total Fat 26g 33%
Saturated Fat 8g 42%
Cholesterol 157mg 52%
Sodium 116mg 5%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 5%
Protein 51g
Calcium 101mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You don't have to hustle for hours in a hot kitchen to get a great meal. Pork tenderloin is so simple and quick to cook—you can have this gourmet dish on the table in just 30 minutes.

The reduced Madeira wine adds body and flavor to the pan sauce with a bit of red wine vinegar and simple seasonings that you probably already have in your pantry. 

Enjoy the pork with roasted or baked potatoes and steamed broccoli, or add your family's favorite sides.


  • 1 1/2 pounds pork tenderloin (about 1 large or 2 small)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground sweet paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup Madeira wine
  • 1/4 cup water
  • 1 tablespoon red wine vinegar
  • 2 tablespoons butter
  • Optional: 2 tablespoons chopped cilantro or parsley

Steps to Make It

  1. Heat the oven to 200 F or set it on "Warm" setting.

  2. Trim the pork tenderloin and peel away any silver skin.

  3. Cut the pork tenderloin into 8 thick slices. Put them, cut-side down, on a cutting board and flatten to about 1/2-inch thickness. The pork will be easier to slice if partially frozen.

  4. Sprinkle the pork with the cumin, paprika, salt, and pepper.

  5. Heat the olive oil in a large skillet or sauté pan.

  6. Sauté pork in the hot olive oil for 6 to 8 minutes on each side, or until browned and cooked through. To avoid undercooking or overcooking, use a reliable instant-read thermometer to determine an internal temperature of 145 F.

  7. Transfer to serving platter and keep warm in the preheated oven.

  8. Drain off excess fat from skillet; add the chopped onion and sauté 3 or 4 minutes, or until it is softened and lightly browned. Add the garlic and cook, stirring, for 1 more minute.

  9. Add Madeira wine, water, and vinegar to the pan; stir to blend. Bring the mixture to a boil, reduce heat, and simmer until liquid is reduced to about 1/3 to 1/2 cup. Stir frequently, scraping up browned bits from the bottom of the skillet.​

  10. Remove from the heat and add the butter; stir until melted.

  11. Pour sauce over the pork tenderloin and garnish with cilantro or parsley if desired.