Seared Pork Tenderloin Medallions with Creamy Lemon-Fennel and Olive-Caper Tapenade
4 servings · 4.2 g net carbs
4.2g Net carbs · 25.6g Fat · 41.8g Protein · 423.7 kcal
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Seared pork tenderloin medallions are pan-seared and finished in a low oven, using pork tenderloin, butter, and garlic to build a browned crust. Thinly sliced fennel is gently braised in heavy cream and lemon juice until tender and glossy. A coarse tapenade of black olives and capers is pulsed to preserve texture and added parsley brightens the briny paste. The cream reduces enough to coat the fennel and parmesan cheese is stirred in at the end to thicken and harmonize the sauce.
Ingredients
pork tenderloinPork, Tenderloin600 g
fennelFennel, Bulb, raw120 g
garlicGarlic, Raw12 g
olive oil30 ml
butterButter, Salted20 g
heavy creamCream, Heavy60 ml
lemon juiceLemon juice, Raw15 ml- black olivesOlives, Black60 g
capersCapers, Canned15 g
parmesan cheeseCheese, Parmesan, hard40 g
parsley10 g
saltSalt, Table
black pepperSpices, Pepper, black3 g
Equipment
12-inch skillet- food processor
instant-read thermometer
Method
- Preheat oven to 160°C (320°F). Trim silver skin from pork tenderloin and cut into medallions. Season both sides with salt and black pepper.
- Heat a 12-inch skillet over medium-high heat until shimmering. Add olive oil and butter. When butter foams, sear pork medallions in a single layer, 2 to 3 minutes per side, until a deep brown crust forms.
- Transfer the skillet (or move medallions to an ovenproof dish) and finish in the preheated oven for 8 to 12 minutes, or until an instant-read thermometer reads 63°C (145°F). Remove pork from oven and tent loosely to rest while you finish the sauce.
- Meanwhile, thinly slice fennel bulb. Wipe the skillet clean, return to medium heat, and add the remaining olive oil. Add sliced fennel and salt and sauté, stirring, for 6 to 8 minutes until softened and edges begin to color.
- Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and lemon juice, reduce heat to low, and simmer gently for 6 to 8 minutes, stirring occasionally, until the liquid is reduced and can coat the back of a spoon.
- Remove the skillet from the heat and stir in grated parmesan cheese and the remaining black pepper to thicken and finish the cream. Adjust seasoning with remaining salt if needed.
- Make the tapenade by combining black olives, capers, parsley, and olive oil in a food processor. Pulse 6 to 8 times to form a coarse, slightly chunky paste; do not overprocess.
- Slice rested pork medallions crosswise and arrange over a bed of the lemon-fennel cream. Spoon olive-caper tapenade over the pork, drizzle any remaining pan juices, and serve immediately.
Tips
Pro tip
- Use an instant-read thermometer and pull pork at 145°F then rest for even doneness.
- Slice the pork across the grain for a more tender bite.
- Pulse the tapenade to a coarse paste rather than a puree to keep texture contrast.
- If the cream reduces too quickly, lower the heat and stir frequently to prevent sticking.
Frequently asked questions
- What can I use instead of pork tenderloin?
- Use pork loin or pork chops instead. Pork loin or pork chops are slightly thicker and leaner than pork tenderloin, so increase oven finish time until the internal temperature reaches 145°F and slice thinner across the grain to maintain tenderness.
- Can I swap heavy cream for coconut cream?
- Yes, coconut cream can replace heavy cream but it will add a mild coconut flavor and a slightly different mouthfeel. Reduce gently as directed and taste before adding parmesan, since coconut cream is less compatible with strong aged cheeses.
- Why did my cream separate or look grainy?
- Cream can separate if simmered at too high a temperature. Lower the heat to a gentle simmer, stir frequently, and finish by stirring in parmesan cheese off the heat to smooth and bind the sauce.
- What if the pork finishes too quickly and is overbrowned?
- If the exterior browns too fast, reduce stovetop heat and finish in the oven at 320°F until the internal temperature reaches 145°F. Keep an eye on small medallions and rest them 5 minutes before slicing to let juices redistribute.
- How should I store leftovers, and how do I reheat them?
- Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.
Per serving
Primary macros
Electrolytes
Minerals
- Calcium
- 178 mg
- Iron
- 3.05 mg
- Magnesium
- 57 mg
- Phosphorus
- 518 mg
- Potassium
- 861 mg
- Zinc
- 3.89 mg
- Copper
- 0.264 mg
- Selenium
- —
Vitamins
- Vitamin A
- —
- Vitamin C
- 9.9 mg
- Vitamin D
- —
- Vitamin E
- —
- Vitamin K
- —
- Thiamin (B1)
- —
- Riboflavin (B2)
- —
- Niacin (B3)
- —
- Pantothenic acid (B5)
- —
- Vitamin B6
- —
- Folate
- 18 µg
- Vitamin B12
- —
Other nutrients
- Choline
- —
Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.
247.3 g per serving
12 figures are unavailable. Nothing was estimated in its place.
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Published 11 August 2026 · updated 20 August 2026
Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.
Seared Pork Tenderloin Medallions with Creamy Lemon-Fennel and Olive-Caper Tapenade — printed from https://twentygrams.app/recipes/seared-pork-tenderloin-medallions-with-creamy-lemon-fennel-and-olive-c-201ed235