Pan Seared Pork Medallions

4.86 from 110 votes

A simple and delicious entree of perfectly seasoned pan-seared pork medallions finished with a silky, savory pan sauce.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: easy keto recipe, easy pork recipe, low carb recipes, pork dinner idea, pork medallions

Servings:

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

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.

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.