Pork Medallions Recipe

Name: Pork Medallions Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1.5 pounds pork tenderloin (cut into 1-inch thick medallions); 2 tablespoons olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper; 4 tablespoons butter (unsalted); 3 cloves garlic (minced); 1 tablespoon fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 0.5 cup chicken broth; 0 lemon juice (optional, to taste)

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You know those nights? The ones where the clock is ticking, the kids are buzzing around like little hummingbirds, and the thought of making a gourmet meal feels like climbing Mount Everest? Yeah, those nights. This Pork Medallions Recipe is my secret weapon. It’s the dish I pull out when I need something that looks and tastes like I spent hours slaving away, but in reality, it comes together in a flash. Honestly, I used to shy away from pork because I worried about it turning out dry, but this method? It’s a game-changer. Imagine tender, juicy pork, coated in the most delightful crust, with a sauce that just sings. It reminds me a little of those fancy restaurant appetizers, but it’s completely doable right in your own kitchen, and it’s become a staple that my family requests constantly. Forget complicated preparations; this recipe is all about maximizing flavor and minimizing fuss. It’s truly a lifesaver on busy nights, and I’m so excited to share it with you!

What are these Pork Medallions?

So, what exactly are we talking about when I say “Pork Medallions Recipe”? Think of them as little flavor bombs! Essentially, they’re small, bite-sized pieces of pork tenderloin, sliced into rounds (hence “medallions”) and then typically pan-seared or lightly fried until they’re perfectly cooked through – tender and juicy on the inside, with a lovely golden-brown crust on the outside. Sometimes they’re coated in a light batter or seasoned flour, and often they’re served with a delicious sauce that complements the pork beautifully. It’s not about heavy breading or complicated marinades here; it’s about showcasing the natural goodness of the pork with simple, elegant preparations. It’s the kind of dish that feels a little bit special without demanding a whole lot of effort, making it perfect for everything from a quick weeknight dinner to a more relaxed weekend gathering. They’re so versatile, which is a big part of why I adore them.

Why you’ll love this recipe?

Seriously, if you haven’t tried making pork medallions before, prepare to be amazed. What I love most about this recipe is the incredible balance it strikes between seemingly humble ingredients and absolutely spectacular results. First off, the flavor is just out of this world. The pork tenderloin is naturally mild, which means it soaks up all the deliciousness from the seasoning and the pan. When it’s cooked just right, it develops this subtle, savory depth that’s utterly addictive. And the texture? Oh my goodness. It’s so tender, it practically melts in your mouth. It’s never dry or tough, which was my old fear with pork.

Then there’s the simplicity. I know, I know, we hear that a lot, but this is genuinely easy. It’s a handful of ingredients, a few straightforward steps, and before you know it, you’ve got a showstopper on your plate. It’s fantastic for when you’re short on time but still want to serve something impressive. And speaking of impressive, it’s surprisingly budget-friendly too! Pork tenderloin isn’t usually the most expensive cut, and the other ingredients are pantry staples. This means you can whip up a restaurant-quality meal without breaking the bank, which is always a win in my book.

Plus, the versatility is incredible. These pork medallions are fantastic on their own, but they also shine when paired with different sides. Think about serving them alongside roasted vegetables for a healthy dinner, or over a bed of creamy mashed potatoes for ultimate comfort food. I’ve even cut them into smaller pieces and served them as an appetizer with a little dipping sauce. It’s the kind of recipe that adapts to your needs and your cravings. It’s really a step up from your average weeknight chicken breast, and it’s so much less intimidating than I used to think. It’s become my go-to when I want something satisfying and elegant without the stress.

How do you make a Pork Medallion?

Quick Overview

The beauty of this Pork Medallions Recipe lies in its straightforward approach. We’re talking about taking a beautiful pork tenderloin, slicing it into uniform medallions, giving them a quick seasoning, and then pan-searing them to golden perfection. The whole process is really about careful timing and not overcrowding the pan to ensure that gorgeous crust. It’s less than 30 minutes from start to finish, and the result is always wonderfully tender and flavorful pork that’s ready to be devoured. You don’t need any fancy equipment, just a good skillet and a little bit of patience. It’s the kind of meal that makes you feel like a culinary rockstar, even on your busiest evenings.

Ingredients

For the Pork Medallions:
1.5 lbs pork tenderloin, trimmed of excess fat and silver skin (This is key for tenderness! Don’t skip trimming)
1/2 cup all-purpose flour (You can use gluten-free blend if needed)
1 teaspoon salt (Kosher or sea salt, please – it makes a difference!)
1/2 teaspoon black pepper, freshly ground (Always fresh, it’s so much more fragrant!)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons olive oil
1 tablespoon butter (Unsalted is best for controlling saltiness)

For the Creamy Mushroom Sauce (Optional but HIGHLY Recommended!):
8 oz mushrooms (cremini or button), thinly sliced (Fresh mushrooms give the best flavor)
2 cloves garlic, minced (Fresh garlic, always!)
1 cup chicken broth (Low sodium is good, so you can adjust saltiness)
1/2 cup heavy cream (For that luscious, decadent feel)
1 tablespoon Dijon mustard (Adds a lovely tang and depth)
1 teaspoon fresh thyme leaves, chopped (Or 1/2 teaspoon dried, but fresh is divine!)
Salt and pepper to taste

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our pork ready. I like to trim any silverskin off the tenderloin because it can make the pork tough, and nobody wants tough pork! Then, I slice the tenderloin into nice, even medallions, about 3/4 to 1 inch thick. Uniformity is your friend here for even cooking. While the pork is sitting, grab a shallow dish or plate and mix together the flour, salt, pepper, garlic powder, and onion powder. This is your dredging station! You want a nice coating so the pork gets that beautiful golden crust when it hits the hot pan.

Step 2: Mix Dry Ingredients

In that shallow dish I mentioned, we’re going to combine our dry coating. This is where all the initial flavor building happens for the outside of the medallions. So, we’ll add the flour, our salt, freshly ground black pepper, garlic powder, and onion powder. Give it a good whisk with a fork or a small whisk until everything is evenly distributed. You want to make sure there are no pockets of just flour or just seasoning; we want that delicious, even coating on every piece of pork. This step ensures that the outside of the pork gets beautifully browned and develops a lovely, subtle flavor that complements the meat itself.

Step 3: Mix Wet Ingredients (for the sauce, if using)

If you’re going for the glorious mushroom sauce, now’s the time to get those ingredients ready. Thinly slice your mushrooms – I love using cremini because they have a great earthy flavor. Mince up your garlic so it’s ready to go. In a small bowl, you can whisk together the chicken broth, heavy cream, Dijon mustard, and chopped fresh thyme. This mixture will form the base of our sauce, so having it ready to pour in makes the whole process so much smoother. Having everything prepped and measured out before you start cooking is seriously a game-changer for stress-free cooking, especially when you’re dealing with quick-cooking items like pork medallions.

Step 4: Dredge and Prepare to Sear

Now it’s time to get those pork medallions coated! Take each pork slice and gently press it into the seasoned flour mixture, making sure both sides are well-coated. Don’t pack it on too thick, just a nice even dusting. Shake off any excess flour. You can even do this while your pan is heating up. Once they’re all coated, set them aside on a clean plate or parchment paper. Having them ready to go means you can move straight to searing them once the pan is at the perfect temperature, which is exactly what we want for that beautiful golden crust without overcooking the pork.

Step 5: Sear the Pork Medallions

This is where the magic happens! Get a large skillet (a cast-iron skillet is my absolute favorite for this) over medium-high heat. Add the olive oil and the butter. You want the butter to melt and the oil to shimmer, but not smoke. This means your pan is hot enough. Carefully place the floured pork medallions into the hot skillet, making sure not to overcrowd the pan. You might need to do this in batches. Overcrowding will steam the pork instead of searing it, and we want that beautiful crust! Sear them for about 2-3 minutes per side, until they are golden brown and have a nice crust. They don’t need to be cooked all the way through at this stage, as they’ll finish cooking quickly.

Step 6: Sauté Mushrooms and Garlic (for the sauce)

Once your pork medallions are seared and removed from the pan (place them on a clean plate and tent loosely with foil to keep warm), don’t wipe out that pan! Those browned bits (fond!) are pure flavor gold. Reduce the heat to medium and add your sliced mushrooms to the same skillet. Sauté them for about 5-7 minutes, stirring occasionally, until they’re nicely browned and have released most of their moisture. Then, add the minced garlic and cook for another minute until fragrant. This process really concentrates the mushroom flavor and creates a fantastic base for our sauce.

Step 7: Deglaze and Simmer the Sauce

Now it’s time to build the sauce! Pour the prepared chicken broth mixture (broth, cream, Dijon, thyme) into the skillet with the mushrooms and garlic. Stir well, scraping up all those delicious browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it bubble away for about 3-5 minutes, stirring occasionally, until it starts to thicken slightly. You’re looking for a consistency that coats the back of a spoon. Taste it and add a little more salt or pepper if you think it needs it. This quick simmering process melds all those flavors together beautifully.

Step 8: Return Pork to Pan and Finish Cooking

Once your sauce has thickened slightly and is deliciously fragrant, it’s time to bring the pork back into the picture. Gently nestle the seared pork medallions back into the sauce in the skillet. Let them simmer gently in the sauce for another 2-3 minutes, just until they’re cooked through and heated all the way. The residual heat from the pan and the sauce will finish the cooking perfectly. You can spoon some of the sauce over the medallions as they finish. Be careful not to overcook them at this stage; pork tenderloin is lean and can dry out quickly if left on the heat for too long.

Step 9: Rest and Serve

This is a crucial step for incredibly tender pork! Once the medallions are cooked through and have had a chance to warm up in the sauce, remove the skillet from the heat. Let the pork rest in the sauce for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. If you’ve made extra sauce, you can spoon more over the top at this point. Serve the pork medallions immediately, spooning plenty of that luscious mushroom sauce over them. It smells divine!

What to Serve It With

This Pork Medallions Recipe is so wonderfully versatile, which is another reason I reach for it again and again. It truly fits into any meal plan you can dream up. For a hearty breakfast, I love serving these alongside some scrambled eggs and maybe a side of crispy bacon. The savory pork just wakes up your taste buds for the day! If you’re planning a more elegant brunch, these medallions are perfect. Imagine them plated beautifully with a side of fluffy hollandaise sauce or even some sweet potato hash. They feel so much more sophisticated than a typical breakfast meat, and they’re surprisingly easy to pull off for a crowd.

And believe it or not, these can even double as a delightful dessert! I know, it sounds unusual, but with a lighter, perhaps fruit-based glaze or a sprinkle of powdered sugar, and served alongside a scoop of vanilla bean ice cream or a light fruit compote, they become a surprisingly delightful sweet treat. It’s definitely an unexpected twist that’s fun for a special occasion. For those cozy snack times, when you just want something comforting and satisfying without a full meal, these pork medallions are perfect. Pair them with some crusty bread for dipping into any leftover sauce, or serve them with some steamed green beans or a simple side salad for a lighter bite. My family particularly loves them when we have them with my homemade garlic mashed potatoes – it’s pure comfort!

Top Tips for Perfecting Your Pork Medallions

Okay, let’s talk about making these absolutely perfect every single time. It really comes down to a few key things, and I’ve learned them through trial and error over the years, so you don’t have to! First, when you’re prepping the pork tenderloin, make sure you trim off all that silverskin. It’s that thin, grayish membrane that’s tough and chewy. If you leave it on, it’ll make your otherwise tender pork tough. A sharp knife and a little patience here make a world of difference.

When it comes to dredging, don’t go overboard with the flour. You want a nice, thin, even coating. Too much flour and it can get gummy. Just a gentle press into the seasoned flour and shake off the excess is perfect. For searing, the pan temperature is crucial. You want it hot enough to get that beautiful golden-brown crust quickly, but not so hot that it burns the flour before the pork is cooked. Medium-high heat with a mix of olive oil and butter is my sweet spot. And please, *please* don’t overcrowd the pan! This is probably the most common mistake people make. If you cram too many medallions in there, they’ll steam instead of sear, and you won’t get that lovely crust. Cook them in batches if you have to – it’s worth it!

If you’re making the mushroom sauce, really take the time to brown your mushrooms properly. Don’t rush them. Letting them release their moisture and get a nice caramelization adds so much depth of flavor. And when you’re simmering the sauce, let it thicken naturally for a few minutes; don’t try to force it with thickeners unless absolutely necessary. The cream and reduction do a wonderful job. Finally, and this is a big one: let the pork rest! Just 5 minutes after you remove it from the pan, tented loosely with foil, makes all the difference in keeping it juicy and tender. Trust me on this. It’s those little details that elevate a good dish to an outstanding one, and these pork medallions are definitely worth the small extra effort for perfection.

Storing and Reheating Tips

I’m happy to report that these pork medallions are fantastic for leftovers, which makes them even more of a weeknight wonder. If you have any (and that’s a big “if” in my house!), you can store them at room temperature for about an hour after cooking, but after that, they really should go into the refrigerator. For refrigerator storage, place any leftover pork medallions and sauce in an airtight container. They’ll stay delicious and perfectly fine for about 3 to 4 days. I like to make sure the sauce is covering the pork as much as possible to help keep it moist.

When it comes to reheating, I usually opt for the stovetop. Gently reheat the medallions and sauce in a skillet over low to medium-low heat. You want to warm them through without overcooking, which can make them tough. Stirring occasionally helps ensure even heating. If they seem a little dry, you can add a tiny splash of chicken broth or water. If you don’t have time for the stovetop, the microwave works too, but be extra careful not to overheat them. Just a short burst, check, stir, and repeat until they’re warmed through. For freezing, I would recommend freezing the pork medallions and the sauce separately if possible, or at least ensuring the sauce is packed generously around the pork. Wrap them very well in freezer-safe bags or containers to prevent freezer burn. They should keep well in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Making these pork medallions gluten-free is super easy. You can swap out the all-purpose flour for a good quality gluten-free all-purpose flour blend in the dredging mixture. Just make sure the blend contains a binder like xanthan gum. The cooking process remains the same, and you’ll get a wonderful gluten-free result. The sauce is naturally gluten-free as long as your chicken broth doesn’t contain any hidden gluten ingredients, which is rare these days. I’ve tested this with a few different GF blends, and they all work beautifully to create that essential crispy coating.

Do I need to peel the zucchini?

Oh, that’s a great question, but it looks like there might be a mix-up! This recipe is for pork medallions, not a zucchini bread or cake. So, there’s no zucchini involved here at all, and therefore, no peeling required! My apologies if that caused any confusion. This recipe focuses entirely on tender pork tenderloin and a delicious sauce. If you were thinking of a zucchini dish, I have some fantastic recipes for that too on my site!

Can I make this as muffins instead?

This is a fun thought experiment! While you can’t technically make these pork medallions *as* muffins since they’re a savory main course, you *could* adapt the concept for a savory muffin or fritter. You’d likely need to finely chop the pork and incorporate it into a muffin batter along with other savory ingredients. However, for the pork medallions recipe as written, they are designed to be pan-seared as thin cuts of meat. They wouldn’t behave like a batter-based muffin. If you’re looking for a savory muffin recipe, I can definitely point you in the right direction!

How can I adjust the sweetness level?

Since this is a savory dish, the “sweetness” comes more from the natural flavors of the pork and the subtle caramelization rather than added sugar. If you find the mushrooms or the overall dish lacking a little something you’re craving, I’d suggest focusing on enhancing the savory notes rather than adding sweetness. A tiny pinch more salt, a dash of umami-rich soy sauce or Worcestershire sauce (if you’re not worried about gluten), or even a little squeeze of lemon juice at the end can brighten the flavors beautifully. If you *are* aiming for a slightly sweeter glaze for the pork itself, you could add a teaspoon of honey or maple syrup to the sauce mixture, but I find the current savory profile to be perfect as is.

What can I use instead of the glaze?

Great question! The mushroom cream sauce is my absolute favorite way to finish these pork medallions, but it’s definitely not the only option! For a simpler approach, you could skip the sauce entirely and just serve the seared pork medallions with a sprinkle of fresh herbs like parsley or chives. Another fantastic alternative is a light pan sauce made by deglazing the pan with some white wine or chicken broth, adding a knob of butter, and swirling until thickened. You could also serve them with a dollop of grainy mustard or even a drizzle of balsamic glaze for a touch of tanginess and sweetness. They’re also delicious with a simple pan gravy made from the drippings.

Final Thoughts

So there you have it – my absolute favorite Pork Medallions Recipe! It’s the kind of dish that proves you don’t need hours in the kitchen to create something truly delicious and impressive. It’s tender, it’s flavorful, and it’s surprisingly simple to make, which is a trifecta in my book. I really hope you give this a try, especially on one of those busy weeknights when you’re craving something a little bit special. It’s become such a cherished recipe in my home, and I’m confident it will earn a spot in yours too.

If you love this recipe, you might also enjoy exploring some of my other quick and easy main courses, like my Lemon Herb Roasted Chicken or my Speedy Shrimp Scampi. They offer that same combination of fantastic flavor and minimal effort. I can’t wait to hear how your Pork Medallions turn out! Please feel free to leave a comment below with your thoughts, any variations you tried, or how your family enjoyed it. Your feedback is what makes this blogging journey so rewarding. Happy cooking, and enjoy every delicious bite!

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