Transform a simple pork tenderloin into elegant Pork Tenderloin Medallions right in your own kitchen. This method delivers a golden sear and juicy interior in under 30 minutes, perfect for busy weeknights or weekend guests. The simple pan sauce brings everything together for a restaurant-worthy meal that feels fancy without the fuss.
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Why You’ll Love This Pork Tenderloin Medallions
- Quick & elegant: From prep to plate in under 30 minutes.
- Perfectly portioned: Neat, individual servings that cook evenly.
- Master technique: Learn searing and pan-sauce skills.
- Lean & tender: Consistently juicy and delicious results.
Ingredients & Tools
- 1 whole pork tenderloin (about 1 to 1.5 lbs)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup chicken broth
- ¼ cup dry white wine (like Sauvignon Blanc)
- 2 tbsp unsalted butter, cold
- 1 tbsp fresh parsley, chopped (for garnish)
Tools: A large, heavy-bottomed skillet (cast iron is ideal), sharp chef’s knife, cutting board, measuring spoons, and tongs.
Notes: Look for a pink tenderloin with minimal silver skin. Fresh herbs provide the best aroma, but you can use half the amount of dried. Cold butter creates a glossy, restaurant-style sauce.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 26 g |
| Fat: | 16 g |
| Carbs: | 2 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your pork dry. This is non-negotiable for a good sear. Any surface moisture will steam the meat instead of allowing it to develop that beautiful, flavorful brown crust we’re after.
- Let the meat come to room temperature. Taking the tenderloin out of the fridge 20-30 minutes before cooking helps it cook more evenly. A cold center means the outside can overcook before the inside is done.
- Use a hot, heavy pan. A cast-iron or heavy stainless-steel skillet retains heat beautifully and provides consistent, high heat for that perfect sear. Don’t be shy—let the pan get properly hot before adding the oil and medallions.
- Don’t crowd the pan. You might need to cook in two batches. Overcrowding causes the pan temperature to drop, and the medallions will steam and release their juices instead of searing. A little space goes a long way.
How to Make Pork Tenderloin Medallions
Step 1: First, prep your pork tenderloin. If there’s any silvery skin or thick fat on the surface, use a sharp knife to trim it off—it’s tough and won’t render. Pat the whole tenderloin completely dry with paper towels. This is your first step to a great crust. Using your sharp knife, slice the tenderloin crosswise into rounds about 1 to 1.5 inches thick. You should get 8 to 10 medallions from a standard tenderloin.
Step 2: Now, season generously. In a small bowl, mix together the kosher salt, black pepper, chopped rosemary, and thyme leaves. Sprinkle this mixture evenly over both sides of each pork medallion, gently pressing the herbs into the meat so they adhere. Let them sit for about 5 minutes while you heat your pan—this allows the seasoning to start penetrating the meat.
Step 3: Time to sear. Place your heavy-bottomed skillet over medium-high heat and let it get properly hot for a minute or two. Add the olive oil and swirl to coat the pan. Carefully place the medallions in the pan, making sure not to overcrowd them. You should hear a confident sizzle the moment they hit the surface. Resist the urge to move them! Let them cook undisturbed for 3-4 minutes.
Step 4: Check for that perfect crust. After a few minutes, lift one medallion with your tongs. It should release easily from the pan and have a deep golden-brown color. If it sticks, give it another 30 seconds. Once golden, flip each medallion. They will cook faster on this second side—about 2 to 3 minutes. You’re aiming for an internal temperature of 145°F (63°C) for juicy, slightly pink perfection.
Step 5: Remove the cooked medallions from the pan and transfer them to a clean plate or cutting board to rest. Do not skip the resting step! It allows the juices to redistribute throughout the meat. Tent the plate loosely with foil to keep them warm while you make the pan sauce.
Step 6: Build your simple pan sauce. Reduce the heat to medium. Add the minced garlic to the same skillet (with all those delicious browned bits) and sauté for just 30 seconds until fragrant—be careful not to burn it. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful fond from the bottom. Let the wine reduce by half.
Step 7: Add the chicken broth to the pan and let it simmer for 2-3 minutes until it thickens slightly. Now, turn off the heat. Add the cold butter and swirl the pan continuously until the butter melts and emulsifies into the sauce, making it rich and glossy. Stir in the fresh parsley. Taste and adjust seasoning if needed.
Step 8: To serve, arrange the pork medallions on a warm platter and spoon the pan sauce generously over the top. The contrast of the crispy, herby exterior with the tender, juicy interior and the silky sauce is what this dish is all about. Serve immediately while everything is hot.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked medallions (without sauce) for up to 2 months.
- Reviving: Reheat gently in a 300°F oven with a splash of broth.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, creamy potatoes are a perfect vehicle for that delicious pan sauce.
- Sautéed Green Beans with Almonds — A little crunch and bright green color provide a lovely textural and visual contrast to the rich pork.
- Buttery Polenta — A soft, creamy bed of polenta soaks up the sauce beautifully and feels wonderfully rustic and elegant at the same time.
Drinks
- A glass of Pinot Noir — This lighter red wine has enough acidity to cut through the richness of the pork and complements the herbal notes in the dish perfectly.
- Crisp Chardonnay — An unoaked or lightly oaked Chardonnay provides a bright, clean contrast that won’t overpower the delicate flavor of the tenderloin.
- Sparkling Apple Cider — A non-alcoholic option that’s both festive and refreshing, with a slight sweetness that pairs wonderfully with pork.
Something Sweet
- Classic Crème Brûlée — The rich, cool custard and crackly caramelized sugar top provide a luxurious, smooth finish after the savory main course.
- Warm Apple Crisp — The warm spices and soft, baked apples feel cozy and homely, creating a perfect autumnal end to the meal.
- Dark Chocolate Pots de Crème — Intensely chocolatey, silky, and not too sweet, this is a deeply satisfying and sophisticated dessert that feels special.
Top Mistakes to Avoid
- Mistake: Slicing the medallions too thin. If they’re less than an inch thick, they’ll cook too quickly and are very likely to become dry and tough. You want a thick enough piece to have a juicy interior.
- Mistake: Moving the medallions too soon. The moment you place them in the hot pan, leave them alone! Disturbing them prevents a proper crust from forming. Wait for that natural release from the pan before flipping.
- Mistake: Overcooking the pork. Pork tenderloin is very lean and has very little fat to keep it moist. Cooking it past 145°F (63°C) will result in dry meat. Use a meat thermometer for foolproof results.
- Mistake: Skipping the rest time. If you slice into the medallions immediately after cooking, all the precious juices will run out onto the cutting board. Letting them rest for 5 minutes allows the fibers to relax and reabsorb those juices.
Expert Tips
- Tip: Use the “finger test” for doneness. Press the center of a medallion with your tongs. It should feel firm but with a little give, similar to the fleshy part of your palm when you touch your thumb to your middle finger. It’s a great backup to a thermometer.
- Tip: Add a splash of cream to your pan sauce. For an even richer, more decadent sauce, stir in a tablespoon or two of heavy cream after you’ve added the broth. It creates a velvety texture that’s absolutely divine.
- Tip: Butterfly thicker medallions for even cooking. If some of your medallions are much thicker than others, you can butterfly them by slicing almost all the way through horizontally and opening them like a book. This creates a more uniform thickness.
- Tip: Get creative with your crust. Before searing, try pressing the medallions into a mix of Dijon mustard and then into a blend of panko breadcrumbs and Parmesan for an extra-crispy, flavorful coating.
FAQs
Can I make pork tenderloin medallions ahead of time?
You can prep the components ahead of time to make cooking faster. You can trim and slice the tenderloin, then store the raw medallions in an airtight container in the fridge for up to a day. You can also mix the dry seasoning rub in advance. I don’t recommend cooking them fully ahead of time, as they are best served fresh from the pan to maintain that perfect seared texture and juiciness.
What’s the best way to reheat leftover medallions?
The key is gentle, low heat to prevent them from drying out. The best method is to place them in a baking dish with a splash of broth or water, cover tightly with foil, and warm them in a 300°F (150°C) oven for 10-15 minutes until heated through. Avoid the microwave, as it will make the meat tough and rubbery.
My medallions are sticking to the pan. What did I do wrong?
Sticking usually means the pan wasn’t hot enough when you added the meat, or you tried to move them too early. Make sure your pan is properly preheated and that you’ve patted the medallions completely dry. A well-seasoned cast-iron or a non-stick skillet can also help. If they do stick, just be patient—they will often release on their own once a crust forms.
Can I use a different cut of pork for this recipe?
Pork tenderloin is ideal because it’s uniformly tender and lean. You could try this with pork loin, but you’d need to adjust the cooking time as it’s a denser, larger muscle and can dry out more easily. I wouldn’t recommend tougher cuts like shoulder, as they require long, slow cooking to become tender.
What can I use instead of white wine in the pan sauce?
Absolutely! You can simply use more chicken broth for the entire liquid component. For a different flavor, a splash of apple cider vinegar or even lemon juice can provide the necessary acidity to brighten the sauce. Just start with a smaller amount, taste, and adjust as you go.
Pork Tenderloin Medallions
Learn how to make juicy Pork Tenderloin Medallions with a simple pan sauce in under 30 minutes. Perfect for a quick, impressive weeknight dinner. Get the recipe now!
Ingredients
For the Pork Tenderloin Medallions
-
1 whole pork tenderloin (about 1 to 1.5 lbs)
-
2 tbsp olive oil
-
3 cloves garlic (minced)
-
1 tbsp fresh rosemary (finely chopped)
-
1 tsp fresh thyme leaves
-
1 tsp kosher salt
-
½ tsp freshly ground black pepper
-
½ cup chicken broth
-
¼ cup dry white wine (like Sauvignon Blanc)
-
2 tbsp unsalted butter (cold)
-
1 tbsp fresh parsley (chopped (for garnish))
Instructions
-
First, prep your pork tenderloin. If there’s any silvery skin or thick fat on the surface, use a sharp knife to trim it off—it’s tough and won’t render. Pat the whole tenderloin completely dry with paper towels. This is your first step to a great crust. Using your sharp knife, slice the tenderloin crosswise into rounds about 1 to 1.5 inches thick. You should get 8 to 10 medallions from a standard tenderloin.01
-
Now, season generously. In a small bowl, mix together the kosher salt, black pepper, chopped rosemary, and thyme leaves. Sprinkle this mixture evenly over both sides of each pork medallion, gently pressing the herbs into the meat so they adhere. Let them sit for about 5 minutes while you heat your pan—this allows the seasoning to start penetrating the meat.02
-
Time to sear. Place your heavy-bottomed skillet over medium-high heat and let it get properly hot for a minute or two. Add the olive oil and swirl to coat the pan. Carefully place the medallions in the pan, making sure not to overcrowd them. You should hear a confident sizzle the moment they hit the surface. Resist the urge to move them! Let them cook undisturbed for 3-4 minutes.03
-
Check for that perfect crust. After a few minutes, lift one medallion with your tongs. It should release easily from the pan and have a deep golden-brown color. If it sticks, give it another 30 seconds. Once golden, flip each medallion. They will cook faster on this second side—about 2 to 3 minutes. You’re aiming for an internal temperature of 145°F (63°C) for juicy, slightly pink perfection.04
-
Remove the cooked medallions from the pan and transfer them to a clean plate or cutting board to rest. Do not skip the resting step! It allows the juices to redistribute throughout the meat. Tent the plate loosely with foil to keep them warm while you make the pan sauce.05
-
Build your simple pan sauce. Reduce the heat to medium. Add the minced garlic to the same skillet (with all those delicious browned bits) and sauté for just 30 seconds until fragrant—be careful not to burn it. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful fond from the bottom. Let the wine reduce by half.06
-
Add the chicken broth to the pan and let it simmer for 2-3 minutes until it thickens slightly. Now, turn off the heat. Add the cold butter and swirl the pan continuously until the butter melts and emulsifies into the sauce, making it rich and glossy. Stir in the fresh parsley. Taste and adjust seasoning if needed.07
-
To serve, arrange the pork medallions on a warm platter and spoon the pan sauce generously over the top. The contrast of the crispy, herby exterior with the tender, juicy interior and the silky sauce is what this dish is all about. Serve immediately while everything is hot.08
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