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    Home » Meat Recipes » Pork Medallions

    Pork Medallions

    Last updated: Jun 6, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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.

    Pork medallions served on a white plate with a serving fork.

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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.

    The ingredients needed for pan-searing pork medallions.

    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.

    A six-photo collage showing the steps for cooking pork medallions.

    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

    What cut is used for pork medallions?

    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. A diagram of pig cuts showing where the tenderloin is located.

    Should I cook pork well-done?

    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.

    Why are my medallions tough?

    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:

    • Tomato salad
    • Broccoli salad
    • Arugula salad
    • Asparagus salad
    • Cucumber salad

    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.

    Two pork medallions served on a white plate.

    Related recipes

    • Roasted Pork Tenderloin
    • Easy Pork Stew
    • Pork Stir-Fry
    • Juicy Baked Pork Chops

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Pork medallions.
    5 from 39 votes
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    Pan-Seared Pork Medallions

    Wonderfully tender and so very flavorful, these pork medallions are ready in less than 30 minutes.
    Prep Time10 mins
    Cook Time15 mins
    Rest time5 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: American
    Servings: 3 servings
    Calories: 277kcal
    Author: Vered DeLeeuw
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    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

    If the pan seems to be getting too hot (this sometimes happens when using an electric stove rather than a gas stove), reduce the heat to medium.
    The current recommended internal temperature for whole cuts of pork is 145ºF with the addition of a three-minute rest time.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 4slices | Calories: 277kcal | Carbohydrates: 1g | Protein: 39g | Fat: 12g | Saturated Fat: 5g | Sodium: 473mg | Fiber: 1g | Sugar: 1g
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    More Low-Carb Meat Recipes

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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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