Print

Pan Seared Pork Medallions

Pan Seared Pork Medallions
Print Recipe

Pan Seared Pork Medallions offer a quick, easy, and flavorful way to enjoy tender and juicy pork with a beautiful golden crust. Perfect for busy weeknights or special dinners, this recipe uses simple, fresh ingredients and a foolproof searing technique to lock in juices and deliver a versatile dish that pairs well with a variety of herbs, spices, and sauces.

Ingredients

Scale

Meat

  • 1 lb pork tenderloin medallions, about 1-inch thick

Seasonings

  • Salt, to taste
  • Freshly ground black pepper, to taste

Cooking Fats & Aromatics

  • 2 tablespoons olive oil or butter (or a blend of both)
  • 2–3 garlic cloves, smashed
  • 2–3 sprigs fresh rosemary or thyme

Optional Ingredients

  • 1 tablespoon lemon juice or white wine (optional, for brightness)

Instructions

  1. Prepare the Pork: Pat dry the pork tenderloin medallions with paper towels to remove excess moisture, which helps form a perfect crust. Season both sides generously with salt and freshly ground black pepper to enhance the natural pork flavor.
  2. Heat the Pan: Place a heavy skillet, preferably cast iron, over medium-high heat and add olive oil or butter. Wait until the fat shimmers and is hot enough to sear the meat effectively.
  3. Sear the Medallions: Lay the pork medallions flat in the hot pan without overcrowding. Cook each side for about 3 to 4 minutes until a beautiful golden crust forms. Avoid moving the medallions too much to ensure even searing.
  4. Add Aromatics: Halfway through cooking, add smashed garlic cloves and fresh rosemary or thyme sprigs to the pan. Occasionally lift the medallions and spoon the flavored oil over them to deepen their flavor.
  5. Finish Cooking: Reduce the heat to medium and continue cooking until the pork reaches an internal temperature of 145°F (63°C). This ensures the meat is juicy and tender without being dry.
  6. Rest the Meat: Remove the medallions from the heat and let them rest for five minutes to allow the juices to redistribute, ensuring every bite is juicy and flavorful.

Notes

  • Let pork sit at room temperature for 20 minutes before cooking to promote even cooking.
  • Do not overcrowd the pan to avoid steaming; leave space between medallions.
  • Use a meat thermometer to avoid overcooking and to achieve perfect doneness.
  • Allow the pork to rest after cooking to lock in juices.
  • Experiment with cooking fats: butter adds richness while olive oil provides a cleaner sear; combining both can maximize flavor.

Nutrition

Keywords: pork medallions, pan seared pork, quick pork recipe, tender pork, juicy pork, easy dinner, pork tenderloin, skillet pork

Find it online: https://lillysplate.com/pan-seared-pork-medallions/