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Medallions of Pork Tenderloin with Creamy Guajillo Sauce

Course Main Course, Pork
Cuisine The World
Keyword Guajillo, marinara sauce, pork
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories 477 kcal


  • 2 guajillo chiles 2 guajillo chiles
  • 1 tbsp unsalted butter 1 tablespoon unsalted butter
  • 1 tbsp olive oil 1 tablespoon olive oil
  • 1.5 pounds pork tenderloin 1 1/2 pound, cut into 12 medallions pork tenderloin
  • 2 tbsps red wine 2 tablespoons red wine
  • 1 cup heavy cream 1 cup heavy cream
  • 2 tsps chopped chives 2 teaspoons chopped fresh chives
US - Metric


  1. Stem and seed the guajillo chiles so they are flat. Heat a small skillet over medium heat. When hot add the chiles. Toast on each side until they are pliable and give off an aroma, about 1 minute per side.

  2. Transfer the chiles to a bowl and cover with hot water. Allow to soak until soft, about 30 minutes. Transfer chiles to a mini-processor or food grinder with 1 tablespoon of the soaking liquid. Strain puree into a small bowl and discard the solid remains.

  3. In a large skillet, heat the butter and olive oil. Salt and pepper the pork medallions. When butter stop foaming, add the pork tenderloin. Seat and cook them about 5 minutes per side.

  4. Remove the meat from the pan to a warm plate.

  5. Deglaze the skillet with the wine. Add the cream and chile puree and cook until reduced to the desired consistency. Stir in the chives.

  6. Put the pork medallions back in the pan and cook until heated through. Place two medallion on each plate and spoon sauce over them.

  7. Serve immediately.

Nutrition Facts
Medallions of Pork Tenderloin with Creamy Guajillo Sauce
Amount Per Serving
Calories 477 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 18g113%
Cholesterol 199mg66%
Sodium 113mg5%
Potassium 755mg22%
Carbohydrates 3g1%
Protein 36g72%
Vitamin A 1425IU29%
Vitamin C 0.9mg1%
Calcium 49mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.