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Pork Tenderloin Medallions

Pork tenderloin medallions are seared for a deeply golden crust and kept blush-pink by quick pan cooking. Finished with a simple pan reduction sauce made from chicken broth, Dijon, lemon juice, and rosemary.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin medallions
  • 2 lb pork tenderloins Sliced into 1.5-inch medallions
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 0.5 cup chicken broth
  • 1 tsp rosemary fresh, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice fresh
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork
  1. Pat the pork medallions dry and season generously with salt and pepper. Make sure they look evenly coated before cooking.
  2. Heat the olive oil in a skillet over high heat, then sear the medallions 2–3 minutes per side without moving until deeply golden. Work in batches so the crust forms instead of steaming.
  3. Remove the medallions to a plate and reduce the heat to medium. Let the pan cool slightly so the butter won’t brown too fast.
  4. Melt the butter in the pan. Swirl until it foams and melts completely.
Make the pan sauce and finish
  1. Sauté the garlic for 30 seconds. Stir frequently until fragrant but not browned.
  2. Add the chicken broth and rosemary, then scrape up the browned bits from the skillet. Simmer for 2 minutes to concentrate the sauce.
  3. Stir in the Dijon mustard and lemon juice until the sauce is glossy and slightly reduced. Keep the heat at a gentle simmer.
  4. Return the medallions to the pan, toss to coat, and garnish with fresh parsley. Serve immediately so the interior stays blush-pink.

Notes

For the best crust, ensure the pork is dry and sear in batches if your skillet is crowded; use tongs to avoid piercing the meat. Refrigerate leftovers in a sealed container for up to 3 days (reheat gently so the medallions don’t overcook). Freezing is not recommended because the medallions can lose their tender texture after thawing. If you want a lighter option, use 1 tablespoon butter instead of 2 for the sauce richness without changing the method.