Sizzling, savory, and delicious, these Juicy Pan Seared Pork Medallions with Pan Sauce are the perfect easy dinner. Tender and juicy pork medallions are seasoned with paprika, garlic, and thyme, and served with a tasty pan sauce the whole family will love. Bon appetit!
Looking for more pork dinner ideas? Try my always popular Instant Pot Pork Tenderloin recipe.
Easy Pork Medallions with Pan Sauce
What’s on the menu? When the answer is juicy, tender pork medallions, everyone at the table will be all smiles! This easy meal is simply satisfying, thanks to perfectly cooked, tender pork in a savory pan-sauce flavored with paprika, garlic, and thyme.
If you’ve never cooked with pork medallions before, you’re in for a treat! They are quick and easy to work with. You can purchase them pre-cut, but I usually slice my own. Then, all you have to do is decide how to cook them!
For this recipe, we’ll just do a basic pan-fry, followed by a lovely and simple pan sauce that’s perfect over cauliflower rice, mashed potatoes, or whatever you like.
What is a Medallion of Pork?
So just what is a pork medallion, anyway? Well, medallions are usually cut from pork tenderloin. The tenderloin of pork, much like beef tenderloin, is a very lean choice cut of meat. It’s both mild, and very tender!
Essentially, to get pork medallions, you evenly slice a lovely, lean, pork tenderloin into rounds. Those rounds are called, medallions.
The seasoning combo in this dish is a great, versatile blend. Thyme, paprika, garlic powder, salt and pepper just work really well together, bringing out the best in these yummy medallions, as well as in a host of other pork dishes, and chicken, too.
- Oil: For sauteing. I like to use avocado oil, but vegetable oil and light olive oil also work! For pan frying, I try to stick with oils that have a higher smoke point, which is why I suggest to use vegetable oil.
- Pork Tenderloin: You’ll need a one-pound pork tenderloin, cut into 12 medallions.
- Salt and Pepper: To taste. I use about ½ teaspoon kosher salt to season all 12 pieces of pork.
- Thyme: A teaspoon of dried thyme adds the perfect touch to these medallions.
- Paprika: You’ll need ½ teaspoon of sweet paprika, or to taste.
- Garlic Powder: ¼ teaspoon garlic powder adds intensity of flavor to this dish.
- Butter: A tablespoon of butter adds some richness and sheen to the pan sauce.
- Broth: To make the pan sauce, you’ll need to add ½ cup of broth to the pan. Low-sodium chicken broth is a good choice, and vegetable broth works well also.
- Chopped Fresh Parsley: For garnish.
How to Cook Pork Medallions
It’s so easy to make these tender pork medallions! Prepared this way, they come out so juicy and delicious. Just be careful not to overcook them, or they will dry out!
- Prep the Pan and the Medallions. Heat oil in a 12-inch skillet, and set the skillet over medium-high heat. Cut the pork tenderloin into 12 slices. Combine the salt, pepper, thyme, paprika, and garlic powder, and then sprinkle this seasoning over each pork medallion. Press down on the medallions to secure the seasoning, and to flatten the medallions to an even thickness.
- Cook the Pork Medallions. You’ll have to cook them in two batches; you don’t want to crowd the pan because that will just steam the meat. Add the pork medallions to the skillet, and cook for 3 minutes. Flip the pork medallions, and add the butter to the skillet; cook for 3 to 4 more minutes, or until done. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Remove the pork medallions from the skillet, and set aside on a platter.
- Make the Sauce. Return the skillet to heat; slowly add in the chicken broth, being careful of the smoke and steam. Scrape up all the browned bits from the bottom of the pan with a whisk or other utensil, and continue to cook for one minute. Add couple pats of butter to slightly thicken the sauce.
- Finish the Dish. Return medallions to the skillet and cook for 1 minute to heat through, spooning sauce over the medallions. Garnish with parsley. Serve.
How to Tell When Pork Medallions Are Done Cooking
- It’s best to go by temperature when it comes to testing pork for doneness. The color can be deceptive, since even well-done pork can have a pinkish tinge. Use an Instant Read Meat Thermometer to check. Pork is fully done at a minimum temperature of 145°F. Depending on your taste, you can cook it up to 160°F, but that will make it very dry.
Tips for Success
- Tenderize: Did you know that you can tenderize your pork medallions by pounding them thin? Yep! Just place them between two sheets of plastic wrap and give them a good pounding with a meat mallet or the bottom of a saucepan. Keep in mind that thinner pork medallions will cook faster!
- Add Breading: Some people like to bread their pork medallions before cooking, and that’s definitely an option! To get a crunchy breading, I recommend patting the medallions dry, dipping them in milk or egg, and then dredging them in Panko crumbs. Yum!
- Substitute Chops: If you don’t have a pork tenderloin, or you’d rather not use one, this recipe is also very good with lean, boneless pork loin chops!
These delicious pork medallions are a very versatile entree! They go with just about everything, from cauliflower rice to pasta to baked potatoes. Need more ideas? Great! Here are a few other recipes that work really well with this dish!
- Broccolini: Also known as “baby broccoli,” this tender green veggie goes wonderfully with pork! Try my Sauteed Garlic Broccolini; it’s sure to be a hit.
- Asparagus: Oven Roasted Asparagus is a delicious and healthy side dish!
- Salad: I like pretty much any salad, but this Roasted Butternut Squash Salad is an especially delicious and elegant one!
- Veggies in Cheese: I just love a good vegetable and cheese bake, don’t you? My Creamy Parmesan Baked Zucchini is a healthy, keto-friendly bake that will leave everyone asking for seconds!
How to Store and Reheat Leftovers
- Refrigerator: Refrigerate any leftovers by placing them in airtight food storage containers or bags, and refrigerating for three to four days.
- Freeze: You can freeze leftovers in freezer bags for up to two months.
- Reheat: To reheat, place in a covered skillet over low heat, and cook until heated through.
PAN SEARED PORK MEDALLIONS WITH PAN SAUCE
- 2 tablespoons avocado oil, divided
(you can also use vegetable oil)
- 1 pound pork tenderloin, cut into 12 medallions
- Salt and freshly ground black pepper, to taste,
(I use about a sprinkle of ½ teaspoon kosher salt)
- 1 teaspoon dried thyme
- ½ teaspoon sweet paprika, or to taste
- ¼ teaspoon garlic powder, or to taste
- 1 tablespoon butter, divided, plus a couple more pats of butter for the sauce
- ½ cup low sodium chicken broth
- chopped fresh parsley, for garnish
- Add 1 tablespoon oil to a 12-inch skillet and set the skillet over medium-high heat.
- Cut the pork tenderloin into 12 slices.
- In a small mixing bowl combine salt, pepper, thyme, paprika, and garlic powder.
- Sprinkle the seasoning over each pork medallion; press down on the medallions to secure seasoning and to flatten them to an even thickness.
- Add half of the pork medallions to the skillet and cook for 3 minutes. DO NOT crowd the pan because that will just steam the meat.
- Flip over the pork medallions and add ½ tablespoon butter; cook for 3 to 4 more minutes, or until done. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions.
- Remove pork medallions from the skillet and set aside on a platter. Repeat the process with the rest of the medallions; remove the second batch of pork from the skillet and set aside.
- Return skillet to heat; slowly add in the chicken broth - be careful of the smoke.
- Whisk around to scrape up all the browned bits from the bottom of the pan; continue to cook for 1 minute over medium-high heat.
- Add couple pats of butter and gently stir them around to melt; you want enough butter just to slightly thicken the sauce.
- Return medallions to the skillet and cook for just a bit to heat through, spooning the sauce over the medallions.
- Remove from heat.
- Garnish with parsley and serve.