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!
Ingredients
1teaspoonEACH: sweet paprika, garlic powder, and onion powder
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.