Go Back
+ servings
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.
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