Pork Tenderloin Medallions Recipe

Mak Erot

3 min read

·

Apr 09, 2025

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Pork Tenderloin Medallions: A Restaurant-Quality Recipe for Your Home

Are you looking for a sophisticated yet surprisingly simple recipe to impress your guests or elevate your weeknight dinner? Look no further than these succulent pork tenderloin medallions. This recipe delivers restaurant-quality flavor and texture, all from the comfort of your own kitchen. We'll cover everything from preparation to cooking techniques, ensuring perfectly cooked medallions every time.

What Makes This Pork Tenderloin Medallions Recipe Special?

This recipe stands out due to its focus on flavor enhancement and precise cooking. We'll guide you through:

• A flavorful marinade: This isn't your average marinade; we're using a blend of herbs, spices, and a touch of acidity to tenderize and infuse the pork with incredible depth.
• Perfect searing: Achieving a beautiful crust is key to a delicious medallion. We'll show you the technique to create that satisfying sear while keeping the inside perfectly pink.
• Finishing touch: A simple pan sauce elevates the dish, transforming the leftover cooking juices into a rich and flavorful gravy.

Ingredients You'll Need:

• 1.5 lbs pork tenderloin, trimmed of silver skin and cut into 1-inch thick medallions
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• Salt to taste
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup chicken broth (or white wine)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

Preparing the Marinade:

1. In a bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, garlic powder, onion powder, thyme, black pepper, and salt.
2. Place the pork medallions in a zip-top bag or shallow dish. Pour the marinade over the medallions, ensuring they are fully coated.
3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

Searing the Medallions:

1. Preheat your skillet (cast iron is ideal) over medium-high heat.
2. Remove the medallions from the marinade, reserving the marinade.
3. Pat the medallions dry with paper towels. This crucial step ensures a good sear.
4. Add the medallions to the hot skillet and sear for 3-4 minutes per side, until a beautiful golden-brown crust forms.

Finishing the Dish:

1. Reduce the heat to medium. Add the butter to the skillet.
2. Once the butter is melted, add the minced garlic and cook for about 30 seconds until fragrant.
3. Pour in the reserved marinade and chicken broth (or white wine).
4. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to slightly reduce and thicken.
5. Remove the medallions from the skillet and let them rest for 5 minutes before serving.
6. Spoon the pan sauce over the medallions and garnish with fresh parsley.

Serving Suggestions:

These pork tenderloin medallions are incredibly versatile. Serve them with:

• Creamy mashed potatoes
• Roasted asparagus
• A simple green salad
• Risotto
• Wild rice

Tips for Success:

• Don't overcrowd the pan: Sear the medallions in batches to ensure even browning.
• Use a meat thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F (63°C).
• Let the meat rest: Allowing the medallions to rest helps the juices redistribute, resulting in a more tender and flavorful final product.

This recipe is guaranteed to become a staple in your cooking repertoire. Enjoy! Remember to share your culinary creations using #PorkTenderloinMedallions. Happy cooking!