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Sizzling, savory, and delicious, these juicy pan seared pork tenderloin medallions with a 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 quick pork dinner ideas? Try my popular Instant Pot Pork Tenderloin recipe.
Everyone’s at the dinner table when my juicy, tender pork medallions recipe is on the menu! This simple yet delicious dish features perfectly cooked pork tenderloin slices, enhanced with a savory pan sauce seasoned with paprika, garlic, and thyme. If you’re new to pork medallions, you’ll find them wonderfully fast and easy to prepare. While you can buy them pre-cut, I often opt to slice my own. This recipe keeps it simple: we pan-fry the pork medallions and then make a quick pan sauce that pairs perfectly with jeera rice, cauliflower rice, mashed potatoes, or whatever you like.
What Are Pork Medallions?
Pork 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.
Ingredients You’ll Need
The seasoning rub in this pork tenderloin medallions dish is a 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.
- 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 Black 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 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 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 the pork 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 result in a very dry pork.
Recipe Tips And Variations
- 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.
- Marinate: If time permits, place the pork medallions in your favorite marinade, or try my delicious char siu BBQ pork marinade for a unique flavor twist.
- Substitute Pork 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.
- Don’t Crowd The Pan: For optimal caramelization and to prevent steaming, cook the pork tenderloin medallions in batches without overcrowding the pan.
What To Serve With Pork
These delicious pork medallions go with almost everything, from cauliflower rice to pasta to air fryer baked potatoes. A few other options should include my sauteed garlic broccolini and oven roasted asparagus.
I like pretty much any salad, but this roasted butternut squash salad is an especially delicious and elegant one! 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 or freeze for up to two months.
- To Reheat, place the medallions in a covered skillet, set over low heat, and cook until heated through.
Easy Pork Recipes to Try
- Tomahawk Pork Chops
- Porchetta
- Creamy Pork Marsala
- Instant Pot Pork Loin
- Creamy Dijon Pork Chops
- Juicy Grilled Pork Tenderloin
- Classic Pork Schnitzel
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Pan Seared Pork Medallions
Ingredients
- 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 to ¾ 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
Instructions
- 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 the seasoning and 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 the internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Remove the medallions from the skillet and set aside on a platter.
- Repeat the process with the rest of the pork medallions; remove the second batch of pork from the skillet and set aside.
- Return the 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 the 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.
Notes
- Breading Option: Do you love a crispy texture? Dip the pork medallions in milk or egg, and coat them with flour or Panko crumbs before adding them to the skillet.
- Use Pork Chops: No pork tenderloin? Boneless pork loin chops work equally well with this recipe, but you’ll need to mind the cooking time. Use an instant-read meat thermometer to check for doneness.
- Scrape up the pan bits. After cooking the pork, and when you add in the chicken broth, lift the golden bits at the bottom of the pan for extra flavor.
- Flatten the pork. Aim for 1/2-inch thick medallions. Ensure consistent thickness for even cooking.
- Heat the pan. For a proper sear, wait for a sizzle when adding the pork medallions to the skillet. Use medium-high heat.
- Flip the pork once. Let them brown evenly before turning.
- Pork doneness. Use a thermometer. When the medallions register at 145˚F, it means they’re cooked through.
- Do not crowd the pan. For better caramelization and to avoid steaming the meat, don’t add all the meat at once. Cook it in batches.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was really good. The seasoning combination on the meat and the pan sauce made it feel special even thought it was remarkably simple (and fast) to prepare. I will definitely be making this again. I paired it with sauteed zucchini and a chopped salad. Delicious.
That’s great! I’m very glad you enjoyed it! Thank YOU! ๐
My husband who does not really like pork , goes back for seconds. This is a easy and tasty way to do tenderloin.
That’s great to hear! I’m very glad you and your husband enjoyed it! Thank YOU! ๐
I was very uninspired by the pork in the fridge, made it to this recipe and it was delicious! Great balance of seasoning. Will do again!
That’s great! I’m very glad you enjoyed it! Thank YOU! ๐
Made this with pork loin. Followed recipe, except for pork loin substitution, and it was delicious!!!
I’m very glad you enjoyed it! Thank YOU! ๐
Hi, like one of your readers, I always cook pork tenderloin whole. But I happened to have some of the medallions on hand so I used your recipe and it really tasted exquisite. I did happen to have some freshly dried rosemary so I crushed about a tsp and added it to your ingredients. Other than that, I followed your recipe to a T and as my mother used to say when something tasted so good, โI almost โswalleredโ my tongueโ. I will never cook pork tenderloins any other way. Thank you so much
PS Iโm trying to post my comment but it says this is a duplicate. Iโve never posted on this website before, ever, so I donโt know why itโs coming across as redundancy
I’m very glad you enjoyed it! Thank you for chiming in! ๐
Absolutely love this recipe! Making this for the 2nd time and it is a meal my family loves! Served with homemade applesauce, mashed potatoes and spinach this time. I like to vary the sides for meals to go with the season. Will definitely be making the pork like this again and the seasoning mix also works well for pork chops.
I’m very glad you enjoyed it! Thank you for chiming in! ๐
Oh! That was good!
Thank YOU! I’m very glad you enjoyed it! ๐
For years I have failed miserably at cooking pork tenderloin. Until today. This was absolutely delicious! Not to mention low-carb enough to fit in with my newly diabetic lifestyle. Definitely going to be one of my go-to recipes!
That’s great! I’m very happy you loved it! Thank you so much! ๐
We enjoyed this recipe.. I put the tenderloin in the freezer for a bit to make it easier to slice. Served with green beans, a mustard scalloped potatoes and apple sauce. I plan to make it again for my daughter and her family!
That’s wonderful! I’m very glad you enjoyed it! Thank YOU! ๐
I love pork tenderloin but most recipes call for marinating whole tenderloins then searing in a pan before finishing in the oven. Problem is that it always takes longer to cook than directed so often the tenderloins are either over or under cooked. This recipe takes the guess work out of cooking. So easy and, best of all, so good. I doubled the recipe, thankfully, because m family of 4 ate everything.
That’s great! I’m very glad you enjoyed it! Thank you for chiming in! ๐
For far too long, I cooked pork tenderloins whole, marinated in something or other, and from now on I’m cooking pork tenderloin in medallions instead! They are such sweet, succulent morsels, with much more flavor than can be achieved by marinating the whole tenderloin. This recipe was the first I tried using pork tenderloin medallions, and while I can imagine a whole bunch of different ways to make them, I’m drawn back to this recipe. The flavors from thyme, garlic and paprika are so easy and so delicious, I hesitate to venture further – why, when I’ve found the perfect recipe?
Thank you for this savor treat! The pan sauce is delicious, and I think a little splash of wine would be a nice addition, but I haven’t tried it yet.
That’s great! I’m very glad you enjoyed it! Thank YOU! ๐