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Pan Seared Pork Medallions with Pan Sauce

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?

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.

pork medallions in a stainless skillet

Recipe Ingredients

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.
raw pork tenderloin medallions cooking in a skillet

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!

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
cooking pork medallions in a stainless skillet

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!
pork medallions in a skillet with stalks of asparagus to the side

Serving Suggestions

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.

pork medallions in a skillet with stalks of asparagus to the sideENJOY!

stainless skillet with pork medallions and asparagus


Katerina | Diethood
A simple and delicious entree of perfectly seasoned pan-seared pork medallions, finished with a silky, savory pan sauce.
5 from 24 votes
Servings : 4
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 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.




Serving: 4 ounces | Calories: 230 kcal | Carbohydrates: 1 g | Protein: 24 g | Fat: 14 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 81 mg | Sodium: 93 mg | Potassium: 482 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 222 IU | Vitamin C: 1 mg | Calcium: 14 mg | Iron: 2 mg | Net Carbs: 0 g

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.

Course: Dinner
Cuisine: American
Keyword: easy keto recipe, easy pork recipe, low carb recipes, pork dinner idea
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48 comments on “Pan Seared Pork Medallions with Pan Sauce”

  1. 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.

  2. My husband who does not really like pork , goes back for seconds. This is a easy and tasty way to do tenderloin.

    1. Katerina - Diethood
      Katerina Petrovska

      That’s great to hear! I’m very glad you and your husband enjoyed it! Thank YOU! ๐Ÿ™‚

  3. 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!

  4. Avatar photo
    Sybil Diccion

    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, โ€œI almost โ€˜swalleredโ€™ my tongueโ€. I will never cook pork tenderloins any other way. Thank you so much

    PS Iโ€™m trying to post my comment but it says this is a duplicate. Iโ€™ve never posted on this website before, ever, so I donโ€™t know why itโ€™s coming across as redundancy

  5. 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.

  6. 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!

    1. 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!

  7. 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.

  8. 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.

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