These tender, flavorful pork medallions are ready in just 30 minutes. I often make a double batch because the leftovers keep well for days and taste just as good.
I'm always drawn to simple, fuss-free recipes with just a handful of ingredients and about 30 minutes from start to finish. This one delivers. Made with well-seasoned pork tenderloin slices, these medallions are easy, flavorful, and always a hit at the table.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Pork tenderloin: Most weigh between 1 and 1.25 pounds. Since they're often sold in packages of two, I frequently double the recipe.
- To season: Kosher salt, black pepper, garlic powder, smoked paprika, and ground cumin. Sometimes, I add ½ teaspoon of onion powder.
- For frying: You can use different fats to cook the medallions. I'm partial to ghee, but other tasty options include olive oil, bacon fat, and avocado oil, which is less flavorful but has a high smoke point.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Slice the pork tenderloin into 12 slices, each about 1 inch thick. Press on the slices with your hands to gently flatten them.
Mix the spices in a small bowl, then sprinkle them over the pork slices on both sides.
Cook the medallions for about 3 minutes per side over medium-high heat. Let the medallions rest for a few minutes before serving.
Recipe Tips
- Avoid overcooking: This recipe uses pork tenderloin. Much like beef tenderloin, it's a lean and tender cut. Because it's so lean, you want to make sure not to overcook it, or it will turn out dry.
- Adjust the recipe to your stove: Pan-seared over medium-high heat, the medallions should be done after about 3 minutes per side. But if you're using an electric stove, your pan might be hotter than on a gas stove, so you might want to reduce the heat to medium if it seems to be getting very hot.
- Don't skimp on the seasonings: Pork tenderloin's natural flavor is mild, so I like to season it well with plenty of spices.
Recipe FAQs
No. The current recommended internal temperature for whole cuts of pork is 145ºF, with a three-minute rest. This means that whole cuts of pork (but not ground pork) can be slightly pink, and that's okay.
It's important to let the medallions rest for a few minutes before serving them. Much like pork chops and ribeye steaks, if you cut into them too soon, juices will escape, and the meat will be dry. Allowing them to rest enables the juices to settle and redistribute, ensuring juicy meat.
Use a sharp knife and cut the tenderloin into even slices, about 1 inch thick. Try to keep them uniform so they cook at the same rate. If some pieces are thicker, you can gently pound them to even them out.
Yes! One of the best things about this recipe is that the leftovers taste great as long as you reheat them gently. You can keep them in the fridge, in an airtight container, for up to 4 days. Reheat them covered in the microwave, and make sure not to overheat them. You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge before reheating.
Serving Suggestions
This is such a quick and easy recipe, so I don't want to complicate things with a complicated side dish. I often serve these medallions with a simple side salad I can make ahead of time, like any of the following:
Recipe Card
Pan-Seared Pork Medallions
Video
Ingredients
- 1.25 pounds pork tenderloin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 tablespoon ghee - for frying
Instructions
- Set the oven to the "keep warm" setting (170°F).
- Cut the pork tenderloin crosswise into twelve 1-inch-thick medallions. Press on the medallions with your hands to slightly flatten them.1.25 pounds pork tenderloin
- Combine the salt, pepper, garlic powder, smoked paprika, and ground cumin in a small bowl. Sprinkle the medallions on both sides with the mixture. Gently press with your hands to help the spices adhere.½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon ground cumin
- Heat the ghee in a 12-inch skillet over medium-high heat. Add half of the pork slices to the skillet in a single layer. Gently press on their tops with a spatula to ensure full contact with the pan.1 tablespoon ghee
- Cook the medallions just until done, about 3 minutes per side. Keep them warm in the preheated oven while you cook six more slices.
- Let the medallions rest for 5 minutes before serving.
Notes
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- If the pan seems to be getting too hot (this sometimes happens when using an electric stove), reduce the heat to medium.
- The current recommended internal temperature for whole cuts of pork is 145ºF with a three-minute rest time.
- It's important to let the medallions rest for a few minutes before serving them. If you cut into them too soon, juices will escape, and the meat will be dry.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them covered in the microwave, and make sure not to overheat them.
- You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge before reheating.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
NFT says
thank you
Ian says
Family loved it only thing I added was a little msg and even my pickiest eater asked for seconds.
Vered DeLeeuw says
Wonderful, Ian! I'm so glad this was a success.