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These pork medallions are incredibly tender, juicy, and flavorful. Rounds of pork tenderloin are perfectly seasoned, seared until golden, and served in a rich savory sauce. They're easy enough for weeknights, and they're ready in just 25 minutes!
These juicy pork medallions with a simple savory sauce are what we make when we want a gourmet-tasting meal without much effort. They're way more delicious than pork chops, and impossible to mess up!
Pork medallions are easy enough for a weeknight dinner, but they're also an impressive dish to serve when entertaining. It's the recipe we keep up our sleeve for special occasions like birthday dinners, date nights (like Valentine's Day), or when we have unexpected company.
To make them, simply slice your pork tenderloin into rounds, season each one, and sear them until they're golden on both sides. Use the same pan to make a little pan sauce from chicken stock and a bit of butter for richness.
These juicy pork medallions taste incredible with mashed potatoes, rice, or egg noodles. Serve them with a side of veggies for a complete meal that everyone will rave about!
What is a pork medallion?
Pork medallions are 1-2″ thick rounds of pork tenderloin. They're easy to work with, cook quickly, and are super tender!
Pork tenderloin is a specific cut of pork that's long, lean, and somewhat thin. It comes from a muscle that runs along a pig's backbone and is often sold in packages of two. Pork tenderloin is not to be confused with pork loin which is a much bigger and tougher cut of meat.
If this is your first time making pork medallions, be prepared to be blown away!
How to cook pork medallions
These flavorful pork medallions taste gourmet, but they're deceptively easy to make. Here's how to make them in a few simple steps:
- To start, mix all the seasonings together in a small bowl.
- Then, slice the pork tenderloin into medallions, pat them dry with a paper towel, and season them on both sides with the spices.
- Use a cast-iron skillet and sear them in olive oil until they're golden on both sides. You'll probably need to do this in two batches. Make sure to give them some room in the pan so they sear instead of steam.
- Now, remove the medallions, and use the same pan to make the savory sauce. Hooray for fewer dishes! Add the chicken broth and melt the butter, scraping the bottom of the pan to loosen any browned bits.
- Add the medallions back to the pan, stir to coat them in sauce, and top with minced parsley. Serve them over a bed of mashed potatoes, or anything you'd like. Delicious!
What's in these pork medallions?
You only need a few simple ingredients to make this juicy pork medallions recipe. Here's everything you need:
- Seasonings – we use a flavorful mix of paprika, garlic powder, onion powder, oregano, salt, and pepper. This spice mix is the same one we use in our popular baked pork chops recipe.
- Pork tenderloin – look for pork tenderloin that has a pinkish-red color and even marbling.
- Olive oil – for frying the pork medallions.
- Chicken stock – this becomes the base of the flavorful sauce.
- Butter – to add body and flavor to the savory sauce.
- Fresh parsley – for garnish.
Can I use pork loin for pork medallions?
No. They are not the same cuts of meat and aren't interchangeable in this recipe. Pork tenderloin is unbelievably tender but pork loin is bigger and tougher and requires more cooking.
How do I cook pork medallions so they are tender?
Similar to beef tenderloin, pork tenderloin is a lean but tender cut of meat, and it's easy to prepare. First, when you're buying pork tenderloin, look for an evenly marbled cut. The marbling is fat which makes it juicy and tender. Also, make sure not to overcook it.
How do you tell when pork tenderloin is done?
If the juices from the pork run clear (or are very faintly pink), the pork is done cooking. You can also use an instant-read meat thermometer, and it should be 145 degrees Fahrenheit. It will be a tiny bit pink in the center, and buttery soft.
What can I do with leftover pork medallions?
Pork medallions make great leftovers! Slice them up and use them on a sandwich or salad, or dice them up and stir the pieces into fried rice until heated through.
What to serve with pork medallions
These pork tenderloin medallions are a versatile entrée that will dress up any dinner. They taste incredible over a bed of mashed potatoes, with a side of vegetables like buttered carrots, sautéed asparagus, or garlic bacon mushrooms.
They also taste great with rice or pasta. For a lighter option, try them with our popular cauliflower mashed potatoes!
- 1 teaspoon EACH: sweet paprika, garlic powder, and onion powder
- ½ teaspoon EACH: oregano, salt, and pepper
- 2 pork tenderloins (cut into 12 pieces each)
- 2 tablespoons olive oil
- ½ cup chicken stock
- 2 tablespoons butter
- Minced parsley (to serve)
- In a small bowl, mix the paprika, garlic powder, onion powder, oregano, salt, and pepper.1 teaspoon EACH: sweet paprika, garlic powder, and onion powder, ½ teaspoon EACH: oregano, salt, and pepper
- Cut the pork tenderloin into medallions (slices) and dry them with paper towels. Season both sides of the pork medallions with the spices.2 pork tenderloins
- Working in 2 batches, heat the olive oil in a large, cast iron frying pan over medium-high heat. Sear the medallions for 2-3 minutes then flip them over and sear on the other side until golden. Remove the cooked medallions and then add extra olive oil for the second batch, if needed.2 tablespoons olive oil
- Remove the medallions from the pan and add the chicken stock, scraping the bottom of the pan to remove any stuck-on bits. Add the butter and whisk it into the sauce so it thickens a little bit.½ cup chicken stock, 2 tablespoons butter
- Remove the pan from the heat and add the cooked pork medallions and any accumulated juices. Stir them so that they're coated in the sauce and then sprinkle a little minced parsley over the top.Minced parsley
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.