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.


– Seasonings – Pork tenderloin – Olive oil – Chicken stock – Butter – Fresh parsley

In a small bowl, mix the paprika, garlic powder, onion powder, 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.


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.


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.


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