Pork Medallions with Pan Sauce

These pork medallions are incredibly tender, juicy, and full of flavor. 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 are what I make when I want a meal that feels a little special but doesn’t require much effort. I season the pork tenderloin medallions with a flavorful blend of paprika, garlic powder, onion powder, oregano, salt, and pepper, then sear them until they’re golden and tender. The pork stays incredibly juicy, and the seasoning gives it plenty of savory depth right from the start.

Once the pork is cooked, I build a simple pan sauce right in the same skillet using the fond, chicken stock, and butter. Fond is just the browned bits left behind in the pan after searing the meat—and it’s pure flavor. When the chicken stock hits the hot pan, it loosens all those flavorful bits, and a knob of butter finishes the sauce, making it rich and silky without being heavy.

This recipe works just as well for a quick weeknight dinner as it does for entertaining. I use the same seasoning blend here that I use in my baked pork chops so if you love that recipe, this one will feel familiar in the best way. It’s a simple technique, a short ingredient list, and a result that always feels polished and reliable.

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 is long, lean, and relatively 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 tenderloin 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:

1. To start, mix all the seasonings in a small bowl.
2. Then, slice the pork tenderloin into medallions, pat them dry with paper towels, and season both sides with the spices.
3. 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.

4. 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.
5. 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!

Store and reheat

Store: If you’re lucky enough to have leftovers, let them cool to room temperature, then transfer them to a covered container. Pop them in the fridge for 3 to 4 days.

Freeze: You can also freeze leftovers for up to three months.

Reheat: Leftovers taste great cold, sliced thin in a sandwich or on top of a salad. You can also reheat them gently on the stovetop or in the microwave.

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Pork Medallions with Pan Sauce

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

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These pork medallions are incredibly tender, juicy, and full of flavor. 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!

4

Ingredients

• ▢ 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)

Instructions 

• 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
  

Video

Nutrition

Serving: 1 = ¼ of the recipe, Calories: 535kcal (27%), Carbohydrates: 2g (1%), Protein: 71g (142%), Fat: 25g (38%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 237mg (79%), Sodium: 847mg (37%), Potassium: 1380mg (39%), Fiber: 0.2g (1%), Sugar: 1g (1%), Vitamin A: 183IU (4%), Vitamin C: 0.3mg, Calcium: 27mg (3%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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