Instant Pot Pork Medallions Recipe: Tender Bites in a Rich Pan Sauce

This Instant Pot method delivers tender pork medallions with a rich, savory pan sauce that rivals any restaurant dish.

The pressure cooker transforms affordable pork cuts into melt-in-your-mouth bites while building deep flavor in the sauce. No babysitting required—just set it and let the Instant Pot work its magic.

You’ll end up with juicy pork pieces coated in a velvety sauce, all ready in under an hour. The hands-off approach means more time enjoying the meal and less time in the kitchen.

Perfect for weeknight dinners or impressive enough for company. Here’s how to make it.

Ingredients for Instant Pot Pork Medallions

Pantry staples plus a few fresh herbs create these melt-in-your-mouth pork medallions in rich pan sauce.

The pork makes or breaks this. Pork tenderloin is lean but stays juicy when cut into medallions (the silver skin comes off easy with a sharp knife). Whole Foods or Costco have great options—look for pieces around 1.5 pounds, which is perfect for four servings. The butter? Plugrá or Kerrygold if you want to splurge (trust me, the sauce benefits). Don’t skip the wine—it deglazes the pot and adds depth the broth alone can’t.

No white wine? Substitute extra broth plus a splash of apple cider vinegar. Out of fresh herbs? Dried thyme and rosemary at one-third the amount works in a pinch. The heavy cream can be swapped for half-and-half (less rich but still creamy). If you’re avoiding alcohol entirely, more broth with a squeeze of lemon keeps the brightness. The Dijon mustard is non-negotiable though—it’s what gives the sauce its tang.

Leftovers keep beautifully—honestly taste better the next day. Store in an airtight container for up to 4 days in the fridge or freeze for 3 months. Reheat gently on the stovetop with a splash of broth to loosen the sauce (the microwave works too, just cover loosely).

Step-by-Step Instructions for Pork Medallions

This method guarantees fall-apart tender meat with a luscious pan sauce every time.

Step 1: Sear the Pork Medallions for Color

Set your Instant Pot to Sauté mode on Normal heat. Add 1 tbsp olive oil and let it shimmer. While it heats, pat the pork medallions completely dry and season with 1.5 tsp kosher salt and 0.5 tsp freshly ground black pepper. This drying step is crucial—it prevents steaming and ensures a proper sear.

Add the medallions in a single layer without crowding. Sear undisturbed for 2-3 minutes per side until golden brown. You’ll hear a satisfying sizzle when they’re ready to flip. Remove the pork to a plate and set aside—it will finish cooking under pressure.

Step 2: Build the Aromatic Sauce Base

With the Instant Pot still on Sauté, add the remaining 1 tbsp olive oil and 2 tbsp unsalted butter. Once the butter melts, add the finely minced shallot and cook for 2 minutes until translucent. The shallot should soften but not brown.

Add the 3 cloves minced garlic cloves, 2 tsp Dijon mustard, and the leaves from 3 sprigs fresh thyme sprigs and 1 sprig fresh rosemary sprigs. Stir constantly for 30 seconds until fragrant. Here’s the thing—garlic burns quickly, so keep it moving.

Step 3: Deglaze and Pressure Cook

Pour in 0.5 cup dry white wine and scrape the bottom of the pot with a wooden spoon to release all those flavorful browned bits. Let it simmer for 1 minute to cook off the alcohol. Then stir in 1 cup low-sodium chicken broth and 2 tsp all-purpose flour until smooth.

Return the pork medallions and any accumulated juices to the pot. Secure the lid, set the valve to Sealing, and cook on High Pressure for 3 minutes. The short cook time preserves the pork’s natural tenderness while allowing the flavors to meld.

Step 4: Finish with Creamy Luxury

Once the pressure releases naturally for 5 minutes, quick-release any remaining pressure. Remove the lid and set the Instant Pot to Sauté again. Stir in 0.5 cup heavy cream and let it simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.

Taste and adjust seasoning if needed, though the initial salting should be perfect. The sauce should be velvety and rich, with the herbs and mustard providing a subtle depth that complements the tender pork beautifully.

Wine and Beer Pairings for This Recipe

White Wine Pairings

A crisp Sauvignon Blanc from New Zealand cuts through the richness with its bright acidity and citrus notes. I love how the grapefruit and lime flavors complement the creamy sauce. Kim Crawford is a reliable choice you’ll find at most grocery stores. 🍷

Red Wine Options

If you prefer red, go for a light-bodied Pinot Noir with earthy undertones. The La Crema from Sonoma Coast has just enough fruitiness to match the pork without overpowering it. Serve slightly chilled for best results.

Craft Beer Pairings

A Belgian-style witbier like Blue Moon or Hoegaarden offers a refreshing contrast with its citrus and coriander notes. The wheat base cleanses your palate between bites. The orange slice garnish adds a nice touch. 🍺

Light Lager Choice

For something simpler, a crisp pilsner works beautifully. Samuel Adams Noble Pils has a clean finish that won’t compete with the dish’s flavors. The carbonation helps cut through the creamy sauce.

Non-Alcoholic Option

Sparkling apple cider from Martinelli’s provides the effervescence and sweetness to balance the savory pork. Serve well-chilled in a wine glass for a special touch. The bubbles mirror what you’d get from wine.

Frequently Asked Questions