Pork Medallions are tender, juicy slices of pork that cook quickly and taste fantastic. They’re usually pan-seared until golden brown on the outside but still soft and flavorful inside. Often, they’re served with a simple sauce or fresh herbs, making them a tasty and easy meal option.
I love making pork medallions when I want something quick but still feel a bit special. They don’t take long to cook, so they’re perfect for a weeknight dinner, and I find that adding a little garlic or mustard to the pan brings out so much flavor. It’s one of those dishes that looks fancy but is surprisingly simple to pull together.
My favorite way to serve pork medallions is with roasted veggies or mashed potatoes alongside a drizzle of pan sauce. It’s a comforting meal that feels just right for any day of the week. Plus, leftovers taste great cold, so I can easily pack them for lunch the next day!
Key Ingredients & Substitutions
Pork Tenderloin: This is the star of the dish—lean, tender, and quick to cook. You can substitute with pork loin, but it may take a little longer and be less tender. Avoid very thick cuts to keep cooking time short.
Fresh Thyme & Garlic: These add lovely aroma and flavor. If you don’t have fresh thyme, use dried (about 1/3 the amount). Garlic powder works too, but fresh gives a punchier taste.
Olive Oil or Butter: Both work well for searing. Butter adds richness but be careful not to burn it. You can also mix both for extra flavor and browning.
White Wine or Chicken Broth: Used for deglazing to make the pan sauce. If you prefer non-alcoholic, chicken broth or apple juice works great. This step adds depth to the sauce.
Sun-Dried Tomatoes or Roasted Red Peppers (Optional): These boost flavor and give a nice contrast. You can skip them or swap with sautéed mushrooms or caramelized onions.
How Can I Get a Perfect Golden Crust on Pork Medallions?
Getting a crispy brown crust without overcooking the pork is key. Here’s how I do it:
- Pat the medallions very dry before seasoning—moisture blocks browning.
- Heat the pan and oil/butter until hot and shimmering before adding pork.
- Don’t move the medallions while searing the first side; let a crust form naturally (around 3-4 minutes).
- Use medium-high heat to get color but avoid burning.
- Flip once and baste with pan juices to keep them juicy.
- Check doneness with a meat thermometer aiming for 145°F (63°C) for tender, juicy pork.
Resting pork after cooking helps juices redistribute, keeping it moist and flavorful. I let it rest covered loosely with foil for 5 minutes before serving.
Equipment You’ll Need
- Large skillet – I recommend a skillet that heats evenly and has enough room to sear the pork comfortably. Cast iron or stainless steel work well.
- Tongs or a spatula – to flip the pork medallions easily without breaking them.
- Meat thermometer – to check for the perfect doneness and avoid overcooking.
- Small spoon or baster – for spooning hot oil or butter over the pork as it cooks, keeping it moist and flavorful.
- Cutting board and knife – for preparing the pork and optional ingredients like peppers or tomatoes.
Flavor Variations & Add-Ins
- Use chicken or turkey instead of pork for a lighter option, cooking slightly longer if needed.
- Add a splash of balsamic vinegar or lemon juice to the pan sauce for a tangy twist.
- Stir in sautéed mushrooms or roasted red peppers for extra texture and flavor.
- Sprinkle with crispy bacon bits or grated Parmesan for added richness and depth.
How to Make Pork Medallions
Ingredients You’ll Need:
For the Pork Medallions:
- 1 to 1.5 pounds pork tenderloin, cut into 1 to 1.5-inch thick medallions
- 2 tablespoons olive oil or butter
- 2 cloves garlic, smashed
- 2-3 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
- ½ teaspoon dried oregano (optional)
For the Pan Sauce:
- ¼ cup white wine or chicken broth (for deglazing)
- 1 tablespoon butter (for basting and finishing the sauce)
- Optional: a few pieces of sun-dried tomatoes or roasted red peppers for extra flavor
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 8 to 10 minutes of cooking. Overall, you’ll spend roughly 20 minutes from start to finish, making this dish quick and easy for any meal.
Step-by-Step Instructions:
1. Prepare and Season the Pork:
Begin by patting the pork medallions dry with paper towels to remove moisture. Season both sides generously with salt, pepper, and dried oregano if you’re using it. This helps the pork get that nice, golden crust when cooking.
2. Sear the Medallions:
Heat your olive oil or butter in a large skillet over medium-high heat until it’s shimmering. Add the pork medallions and cook without moving them for about 3 to 4 minutes. This will allow a beautiful golden-brown crust to form on one side.
3. Flip and Add Flavor:
Turn the medallions over to the other side. Add the smashed garlic cloves and fresh thyme sprigs into the pan to infuse the pork with delicious aromas. Optionally, scatter sun-dried tomatoes or roasted red peppers around the medallions now.
4. Cook and Baste:
Continue cooking for another 3 to 4 minutes, occasionally spooning the hot oil or butter over the pork medallions. This keeps them moist and boosts flavor. Cook until the pork reaches an internal temperature of 145°F (63°C), ensuring it stays juicy and tender.
5. Rest and Make the Pan Sauce:
Once cooked, transfer the pork medallions to a plate and tent them loosely with foil to keep warm. In the same skillet, pour in the white wine or chicken broth to deglaze, scraping up all the browned bits from the pan. Let it simmer for 1 to 2 minutes until slightly reduced.
6. Finish and Serve:
Stir in a tablespoon of butter to the deglazed pan liquid to create a shiny, flavorful sauce. Pour this sauce over the pork medallions, garnish with the thyme sprigs, and enjoy your delicious meal!
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, but make sure to fully thaw it in the refrigerator overnight before cutting into medallions. This helps ensure even cooking and a nice sear.
What Can I Substitute for White Wine in the Pan Sauce?
If you prefer not to use wine, chicken broth or apple juice are great alternatives that add flavor without alcohol.
How Should I Store Leftover Pork Medallions?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet or microwave to keep them juicy.
Can I Make This Recipe Ahead of Time?
Absolutely! You can cook the medallions and prepare the sauce ahead. Reheat slowly on the stove and add a splash of broth or water if the sauce thickens too much.