Last spring, we hosted a little housewarming dinner for my youngest granddaughter, who had just moved into her first apartment. She was so excited to show us her cozy new space, and I wanted to bring along a meal that felt elegant yet comforting.
I remembered how much my family adores pork tenderloin, so I decided to put together something that would be hearty enough for a crowd but still easy for her to recreate in her own kitchen.
I sliced the pork into medallions so each piece would cook quickly and evenly—no guesswork, no dry edges. Orzo felt like the perfect pairing, a pasta that eats like rice and soaks up sauces beautifully. As I stirred cream and Parmesan into the skillet, I could see everyone gather around, eager for a taste. The creamy, garlicky aroma filled her small apartment, turning the evening into one of those simple but unforgettable family meals.
The best part was watching my granddaughter take her first bite and say, “Grandma, I think even I can make this.” That moment reminded me why I love sharing recipes. They don’t just feed us—they connect us. This dish is a perfect example of something that looks impressive but comes together without fuss.
Short Description
Tender pork medallions simmered in a creamy garlic-Parmesan sauce with orzo pasta, creating a satisfying one-skillet meal that’s both elegant and comforting.
Key Ingredients
- 1 lb pork tenderloin
- 1 cup orzo pasta
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper, to taste
Tools Needed
- Sharp knife and cutting board
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Prepare the Pork
Season the pork tenderloin with salt and pepper. Slice into 1-inch medallions.
Step 2: Sear the Pork
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear pork medallions for 2–3 minutes per side until golden brown. Remove and set aside.
Step 3: Cook the Garlic
In the same skillet, add minced garlic. Sauté for 30 seconds until fragrant.
Step 4: Cook the Orzo
Pour in 1 cup chicken broth and bring to a simmer. Stir in orzo and cook for 8–10 minutes, stirring occasionally, until al dente and most of the liquid is absorbed.
Step 5: Make the Sauce
Reduce heat to medium-low. Add 1 cup heavy cream and ½ cup Parmesan cheese. Stir until creamy and smooth.
Step 6: Finish with Pork
Return pork medallions to the skillet. Simmer for 5–7 minutes, until the pork is cooked through and the sauce coats the orzo.
Troubleshooting tip: If the sauce feels too thick, add a splash of broth. If it’s too thin, let it simmer uncovered for a few minutes.
Why You’ll Love This Recipe
Flavorful and Creamy: A garlic-Parmesan sauce that clings to every bite of orzo.
Quick and Easy: Ready in about 30 minutes, with simple ingredients.
Elegant yet Comforting: Perfect for a family dinner or dinner party.
One-Skillet Wonder: Less cleanup, more enjoyment.
Protein-Packed: Pork tenderloin is lean and full of flavor.
Mistakes to Avoid & Solutions
Overcooking the pork: Pork tenderloin is lean and cooks quickly. Remove it from the skillet once browned, then finish cooking gently in the sauce.
Undercooking orzo: Stir often and taste for doneness; add a splash more broth if needed.
Grainy sauce: Add Parmesan gradually and stir until melted to avoid clumping.
Too salty: Use low-sodium broth and season gradually.
Dry texture: Keep a little extra cream or broth handy to adjust the sauce before serving.
Serving and Pairing Suggestions
Serve hot from the skillet, family-style, with a sprinkle of fresh parsley.
Pair with roasted asparagus, sautéed green beans, or a crisp green salad.
A glass of Chardonnay or light red wine complements the creamy sauce beautifully.
Works equally well plated individually for guests or as a buffet-style main dish.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop over medium-low, adding a splash of broth or cream to loosen the sauce.
Avoid microwaving for too long, as the pork can dry out.
FAQs
1. Can I use another cut of pork?
Yes, pork loin works, but adjust cooking time since it’s thicker.
2. Can I substitute the orzo?
Small pasta like ditalini or even rice can be used, though cooking times vary.
3. Can I make this lighter?
Swap heavy cream for half-and-half or Greek yogurt, though the sauce will be less rich.
4. What if I don’t eat pork?
Chicken breast medallions work beautifully with the same cooking method.
5. Can this be made ahead?
Yes, you can sear the pork and cook the orzo earlier in the day, then finish with cream, Parmesan, and pork right before serving.
Tips & Tricks
Slice pork evenly to ensure quick, uniform cooking.
Warm your cream slightly before adding it to prevent curdling.
Grate your own Parmesan for the smoothest, creamiest sauce.
Keep the skillet uncovered at the end if you want a thicker sauce.
Recipe Variations
Lemon-Herb Medallions: Add zest of 1 lemon and 1 tbsp fresh thyme with the cream for a bright, fresh twist.
Mushroom Orzo: Sauté 1 cup sliced mushrooms with the garlic for earthiness.
Spinach and Tomato Medallions: Stir in 1 cup baby spinach and ½ cup sun-dried tomatoes before adding the cream.
Spicy Version: Add ½ tsp red pepper flakes with the garlic for heat.
Cheesy Upgrade: Swap Parmesan with Pecorino Romano for a sharper flavor.
Final Thoughts
Cooking this dish in my granddaughter’s new kitchen reminded me of how food creates lasting memories. It wasn’t just about the pork or the orzo, but about showing her that good meals don’t have to be complicated. The skillet hissed, the garlic sizzled, and the sauce bubbled into something that felt both homey and special.
I love that this recipe can be dressed up for guests or kept simple for a cozy weeknight dinner. It carries the warmth of family gatherings, yet it’s practical enough for someone just learning their way around the kitchen. Sharing it here feels like passing along a little piece of that evening, and I hope it finds a place at your table too.
So, whether you’re cooking to impress, to comfort, or just to put something delicious on the table, these pork medallions with orzo are a recipe worth keeping. It’s one I’ll treasure, not only for the flavor but for the memory it now carries.
Pork Tenderloin Medallions With Orzo
Ingredients
- 1 lb pork tenderloin
- 1 cup orzo pasta
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic minced
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season pork tenderloin with salt and pepper, then slice into 1-inch medallions. Heat olive oil in a large skillet over medium-high and sear medallions 2–3 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant. Pour in chicken broth, bring to a simmer, and stir in orzo. Cook 8–10 minutes, stirring occasionally, until al dente and most liquid is absorbed.
- Lower heat, add heavy cream and Parmesan, stirring until smooth and creamy. Return pork to skillet and simmer 5–7 minutes until fully cooked and coated in sauce.
