pork medallions

Tender and succulent seared pork medallions, with a lemony white wine sauce, are elegant enough for entertaining but easy enough to prepare for every day meals. 

Pork Medallions with Lemon Garlic Sauce

olive oil

pork tenderloin

salt

black pepper

shallot, finely chopped

garlic,

all-purpose flour

dry white wine

chicken broth

lemon

lemon juice (from 1 lemon)

parsley,

unsalted butter

Slice pork tenderloin into 8 pieces of equal...

Slice pork tenderloin into 8 pieces of equal thickness. Place each piece between two layers of plastic wrap and use a mallet or a rolling pin to pound into a thickness of about 1/2-inch. Season each piece with salt and pepper. 

Heat oil in a large skillet over medium-high...

Heat oil in a large skillet over medium-high heat. Add pork to pan in a single layer (you will likely have to do this in batches depending on the size of your skillet) and cook for 2-3 minutes per side or until internal temperature reaches 145ºF. Remove from pan and place on a plate and cover with foil. Repeat with remaining pork. 

Reduce heat to medium and add shallots to...

Reduce heat to medium and add shallots to the same pan (add another 1/2 to 1 teaspoon olive oil if pan is too dry) and cook for 2-3 minutes or until translucent. Add garlic and continue to cook for 1 minute or until fragrant. Add flour, and cook while stirring constantly, for 1 minute.

Add wine and increase heat to medium-high. Simmer...

Add wine and increase heat to medium-high. Simmer wine until reduced by about half, about 2 minutes. Add chicken broth slowly while stirring, and continue to cook until thickened slightly, about 5 minutes. 

Reduce heat to low. Add lemon zest, lemon...

Reduce heat to low. Add lemon zest, lemon juice, parsley, and butter. Stir until butter is melted. Return pork to pan to coat in lemon-garlic sauce. Serve immediately, sprinkled with additional parsley if desired.

https://mediavine-res.cloudinary.com/video/upload/zxfkv6gycxtrvpmutql4.mp4

Tender and succulent seared pork medallions, with a lemony white wine sauce, are elegant enough for entertaining but easy enough to prepare for every day meals.

Pork Medallions

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Pork medallions

banana shallots

chestnut mushrooms

garlic

plain flour

milliliters madeira

chicken stock

thyme

½ tbsp wholegrain mustard

milliliters double cream

potato

Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.

Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free.&nbsp;Add the thyme and&nbsp;mustard and season to taste.

Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

These pork medallions are incredibly tender, juicy, and flavorful. Rounds of pork tenderloin are perfectly seasoned, seared until golden, and served in a rich savory sauce. They&#039;re easy enough for weeknights, and they&#039;re ready in just 25 minutes!

Pork Medallions Recipe

EACH: sweet paprika, garlic powder, and onion powder

½ teaspoon EACH: oregano, salt, and pepper

pork

butter

parsley (to serve)

mix spices

In a small bowl, mix the paprika, garlic powder, onion powder, oregano, salt, and pepper.

season pork

Cut the pork tenderloin into medallions (slices) and dry them with paper towels. Season both sides of the pork medallions with the spices.

sear pork

Working in 2 batches, heat the olive oil in a large, cast iron frying pan over medium-high heat. Sear the medallions for 2-3 minutes then flip them over and sear on the other side until golden. Remove the cooked medallions and then add extra olive oil for the second batch, if needed.

make sauce

Remove the medallions from the pan and add the chicken stock, scraping the bottom of the pan to remove any stuck-on bits. Add the butter and whisk it into the sauce so it thickens a little bit.

serve

Remove the pan from the heat and add the cooked pork medallions and any accumulated juices. Stir them so that they&#39;re coated in the sauce and then sprinkle a little minced parsley over the top.

https://content.jwplatform.com/videos/6UdE9Lqf.mp4

These pork medallions are incredibly tender, juicy, and flavorful. Rounds of pork tenderloin are perfectly seasoned, seared until golden, and served in a rich savory sauce. They're easy enough for weeknights, and they're ready in just 25 minutes!

lemon juice ((from 1 lemon))

parsley, ((more for garnish))

Pound

Slice pork tenderloin into 8 pieces of equal thickness. Place each piece between two layers of plastic wrap and use a mallet or a rolling pin to pound into a thickness of about ½ -inch. Season each piece with salt and pepper. 

Brown

Heat oil in a large skillet over medium-high heat. Add pork to pan in a single layer (you will likely have to do this in batches depending on the size of your skillet) and cook for 2 to 3 minutes per side, or until internal temperature reaches 145ºF. Remove from pan and place on a plate and cover with foil. Repeat with remaining pork. 

Sauté

Reduce heat to medium and add shallots to the same pan (add another ½ to 1 teaspoon olive oil if pan is too dry) and cook for 2 to 3 minutes or until translucent. Add garlic and continue to cook for 1 minute or until fragrant. Add flour, and cook while stirring constantly, for 1 minute.

Simmer

Serve

https://content.jwplatform.com/videos/xf94umav.mp4

These juicy pork medallions are pan-seared to perfection and served in a creamy mushroom sauce. It&#039;s a delicious keto dinner recipe that&#039;s easy enough for a weeknight and elegant enough for a special occasion. So tender and flavourful!

Easy Pork Medallions Recipe

lb pork tenderloin (sliced 1 inch thick)

Salt and pepper

tbsp avocado oil (divided)

dry white wine ((or chicken broth))

tbsp butter

mushrooms (sliced)

garlic (minced)

tbsp chopped fresh rosemary ((or thyme))

heavy whipping cream

Place the pork tenderloin slices between sheets of waxed paper and gently pound with a meat mallet to about 1/2 inch thickness. Season lightly with salt and pepper.

In a large skillet, heat 1 tablespoon of the avocado oil over medium heat. Add half of the pork slices in a single layer and cook about 2 to 3 minutes per side, until nicely browned.

Remove to a plate and repeat with the remaining oil and pork slices.

Add the wine or broth to the pan to deglaze the pan. Allow to cook until most of the liquid has evaporated, about 2 minutes.

Add the butter to the hot skillet and let melt. Add the mushrooms and sauté until golden brown, about 5 minutes. Add the garlic and rosemary and cook until fragrant, about 1 minute more.

Reduce the heat to medium low and stir in the cream. Cook until thickened, another 2 to 3 minutes. Return the pork and any accumulated juices to the pan and warm through. Add additional salt and pepper to taste.

Delicious dish! The meat was tender and juicy. The sauce was perfect. Thank you!

So delicious! We scaled this down to 2 servings (using water rather than wine or stock because that's all I had), but next time I'll probably just make the whole thing because I'm sure we'll have no problem eating this everyday for a couple of days! Perfect for a Thursday/Friday night meal, and you get so much bang for your buck. Thank you, Carolyn, this is definitely another keeper!

Made this for my husband and I tonight. It was excellent! He said it is a keeper!

I am admittedly not a good cook. This was fabulous! My family liked it a lot. Very easy. It’s now among my favs. Thank you.

Hi, Sorry I'm butting in, but I'm dairy free and have been so happy with a few of the new heavy cream substitutes out now. Oddly Country Crock has one, but it has a lot of stuff in it that's not really keto, I like it anyway. Califia Farms is good and so is Silk brand. They all have worked well in recipes without the coconut flavor. This is a wonderful recipe they work well in too.. Good luck!

I made this for dinner last night. A delicious medallion that comes together quickly. The pork was fork tender and the sauce was delicious too. Served it with roasted gold potatoes and garlic string beans. As it's only two of us, one tenderloin yielded leftovers...perhaps some sort of medallion slider in the near future. Great dish.

So delicious! Even with substituting 2 tsp dried thyme (what I had on hand …pre-soaked in a bit of hot water to soften) the sauce was still amazing.

Tender Pork Medallions are topped with a savory caramelized onion brown gravy in this easy pork tenderloin medallions recipe. Serve with mashed potatoes or rice and your favorite roasted veggie for a stand out meal with little effort!

Pork Medallions with Onion Gravy

salt and pepper (,

onion

garlic (, minced)

beef broth

Worcestershire sauce

Season the pork medallions with salt and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat. Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly. Once done, transfer them to a plate and cover them with foil to keep them warm.

In the same skillet, melt the butter over medium heat. Add the thinly sliced onion and cook until they are soft and caramelized about 8 to 10 minutes.

Add the minced garlic to the skillet and cook until fragrant, about 20 seconds.

Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1 to 2 minutes, until no white patches remain.

Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.

Stir in the Worcestershire sauce and dried thyme. Season with salt and pepper to taste. Allow the sauce to simmer until it thickens, which should take about 1 to 2 minutes.

Return the pork medallions to the skillet, coating them in the brown gravy onion sauce. Cook for a few minutes to ensure the pork is well-coated and heated through with an internal temperature of 145°F. Enjoy!

I made this recipe and it was a huge hit with both my wife and I. I will most definitely make this again!

This dish is delicious!!  I’ve never been a big fan of pork tenderloin but this recipe changed that!  Company worthy for sure. Thanks for sharing.

This was very good. The directions were easy to follow and the result full of flavour. In future I might increase the amount of broth and flour by half, in order to have just a bit more gravy; otherwise, this was a good meal and I’ll likely make it again.

This is an absolutely beautiful dish!  Added mushrooms to the onion gravy mix and it was heavenly.  The meat was SOOO tender. Definitely a keeper!

This was the first time I tried this recipe and it turned out delicious. I used chicken broth as this was the only broth I had.  Definitely recommend this recipe.

Made this last night &amp; will definitely make again. My son went back for seconds. 
Thanks!

Made this last night and it was a big hit. The pork was very tender and the flavor was terrific.  This is a keeper, thanks for sharing.

I made this for dinner this evening. It was delicious. 😋 Now it’s time to look for another one of your recipes for next weeks dinners. 😊 Thank you Amy

Just made this delicious dish and everyone loved it. The pork was so tender you could cut it with your fork.  The gravy was fantastic and so flavorful.  Served with mashed potatoes and broccoli.  You won’t be disappointed with this easy to make recipe.

I made this for dinner tonight and it was delicious. Made as directed. The medallions were very tender and the gravy was just right. I served it with our favorite Bob Evans mashed potatoes. It was ready from prep to serving in little over 30 minutes. Thanks for this recipe that tastes like it too way more work than it does.

This was just beautiful and so cheap and easy to make! We had with steamed broccoli and miniature potatoes and it was just gorgeous!

I made this tonight. I loved it and so did my grand kids.

I tripled this for 10 guests last evening. Everyone loved it. I made rice pilaf as a side because one guest couldn't have dairy. Tonight I will serve leftovers with mashed potatoes! I am sure this will be even better.
This is a Keeper!!

Made this tonight with mashed potatoes… fantastic flavors! my sauce was not nearly as dark as yours.

This recipe is absolutely amazing. 
I don’t think I’ll ever make pork medallions any other way!

SO VERY AMAZING. TENDER AND FULL OF FLAVOR. SERVED WITH GARLIC MASHED POTOATOES AND GREEN BEANS IN AIR FRYER. EVERYONE RAVED!

This was so delicious, even my 5 year old chowed down!!  I made a double batch (who doesn't love leftovers!?!) and I wish I had tripled the yummy gravy. I took your suggestion and made mashed potatoes ( I used instant for convenience). This was a huge hit for our family. Thank you Amy

https://content.jwplatform.com/videos/QlOI3wdZ.mp4

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Top 7 pork medallions recipes from across the web

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Top Tags

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The most viewed pork medallions recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine