Wonderfully tender and so very flavorful, these pork medallions are ready in less than 30 minutes.
I often double the recipe, because the leftovers are great too, and they keep well in the fridge for several days.
I've always been drawn to simple, easy recipes. Just a few ingredients and up to 30 minutes are ideal, and this recipe fits the bill.
Made with well-seasoned slices of pork tenderloin, these pork medallions are flavorful and truly easy to make. Everyone around here enjoys them!
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Ingredients
You'll only need a few simple ingredients to make this pork medallions recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Pork tenderloin: Most weigh between 1 and 1.25 pounds. Since they're often sold in packages of two, I frequently double the recipe.
To season: I use kosher salt, freshly ground black pepper, garlic granules (I prefer them to garlic powder), smoked paprika, and ground cumin.
For frying: I like to use ghee. It's as flavorful as butter, but it doesn't burn as quickly.
Instructions
This is such an easy recipe. The detailed instructions are included in the recipe card below. Here's an overview of the steps:
You start by slicing the pork tenderloin into 12 slices, each 1-inch thick.
Next, press on the slices with your hands to gently flatten them.
Mix the spices in a small bowl and sprinkle them all over the pork slices, on both sides.
Cook the medallions in ghee until just done, about 3 minutes per side over medium-high heat. If the pan seems to be getting too hot, reduce the heat to medium.
Expert tip
It's important to let the medallions rest for a few minutes before serving them. Much like pork chops and steaks, if you cut into them too soon, the tasty juices will escape.
Allowing them to rest enables the juices to settle and redistribute, ensuring juicy meat.
Frequently asked questions
This recipe is made with pork tenderloin. Much like beef tenderloin, pork tenderloin is a lean and tender cut. Its flavor is mild, so I like to season it well with plenty of spices.
Because it's so lean, you want to make sure not to overcook it, or it will turn out quite dry. 
No. That was an old recommendation. The current recommended internal temperature for whole cuts of pork is 145ºF with the addition of a three-minute rest time. This means that whole cuts of pork (but not ground pork) can be slightly pink, and that's okay.
You probably cooked them for too long. Pan-seared over medium-high heat, they should be done after about 3 minutes per side.
But if you're using an electric stove, your pan might be hotter than if you've used a gas stove, so you might want to reduce the heat to medium if the pan seems to be getting very hot.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a couple of ideas for you:
- You can use different fats for cooking the medallions. I'm partial to ghee, but other tasty options include olive oil, bacon fat, and avocado oil, which is less flavorful but has a high smoking point.
- Vary your seasonings. Good options include onion granules, dried thyme, and dried oregano.
Serving suggestions
This is such a quick and easy recipe, so I don't want to complicate things with a laborious side dish. I often serve these medallions with a simple side salad that I can make ahead of time:
Storing leftovers
One of the best things about this recipe is that the leftovers taste great, as long as you reheat them very gently.
You can keep them in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave, covered, on 50% power, and make sure not to overheat them.
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Recipe card
Pan-Seared Pork Medallions
INGREDIENTS
- 1.25 lb. pork tenderloin
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic granules
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 tablespoon ghee
INSTRUCTIONS
- Set the oven on the “keep warm” setting (150-170 degrees F).
- Cut the pork tenderloin crosswise into twelve 1-inch-thick medallions. Press on the medallions with your hands to slightly flatten them.
- Combine the salt, pepper, garlic powder, smoked paprika, and ground cumin in a small bowl. Sprinkle the medallions on both sides with the mixture. Gently press with your hands to help the spices adhere.
- Heat the ghee in a 12-inch skillet over medium-high heat.
- Add half of the pork slices to the skillet in a single layer. Gently press on their tops with a spatula to ensure full contact with the pan. Cook just until done, about 3 minutes per side. Keep them warm in the preheated oven while you cook six more slices.
- Let the medallions stand for 5 minutes before serving.
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NOTES
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 