Pork Medallions
These Pork Medallions are everything I like in a weeknight dinner. They’re ready in just 30 minutes, packed with protein, and low carb without feeling like you’re sacrificing anything. The white wine pan sauce takes them completely over the top!
What I Learned Cooking Pork Medallions
After 20 years of experimenting with pork tenderloin recipes, a few things have stuck with me. Consistent medallion thickness and cooking in batches are both essential for a perfect sear. And trust your thermometer, pulling the medallions right at 145°F is the difference between dry, overcooked pork and bites that are tender and full of flavor.
Key Ingredients
- Pork Tenderloin: I used about a 1 pound pork tenderloin for this recipe.
- Spices: you’ll use spices like garlic powder, onion powder, paprika, and ground mustard to help create a rich, savory flavor.
- White Wine (or Chicken Stock): you’ll use this to deglaze the pan and create a sauce. White wine really complements the flavor of the pork and adds a hint of fruity, acidic flavor.
How to Make Pork Tenderloin Medallions
- First, cut the pork tenderloin into medallions roughly 3/4 inch thick. Then combine the spices and sprinkle on each side of the medallions.
- Now, bring a large, deep skillet to medium heat. Add 1 tablespoon of olive oil.
- Once the oil is shimmering, add half the pork to the skillet, cook for 3 minutes, turn and cook an additional 2-3 minutes until it reaches an internal temp of 145 degrees F. Remove from the skillet and set aside. Then repeat with the remaining olive oil and pork medallions.
- Once all the pork has been cooked, add the white wine to the skillet to deglaze the pan. Be sure to scrape up all the little bits stuck to the pan.
- Next, bring the wine to a simmer and reduce by half (this will take between 6-8 min). Once it has reduced add 1 tbsp of butter, stir well, and add the pork back to the skillet, turning each piece so it is well coated. Cook for 2 more minutes over medium-low heat.
- Then garnish with fresh herbs and you’re ready to serve!
How to Store and Reheat
Once you’ve allowed the meat to cool completely, you can store leftovers in the fridge for up to 3-4 days. You have a few good options for reheating the medallions.
Skillet – Heat the skillet to medium and add a small coating of olive oil. Once it’s warm enough that the oil shimmers, add your pork medallions in a single layer. Place the lid on the skillet, flip and check the meat every minute until heated throughout. This should take just a few minutes.
Air Fryer or Oven – Make a foil pouch for your pork medallions. With the pork in a single layer, sprinkle about 1 teaspoon of water or broth per serving and seal the pouch. Place the medallions on the oven rack, on a baking sheet, or in the air fryer basket. For the oven, preheat to 325 F then reheat until they’re heated to your desired level (probably about 10-15 minutes). For the air fryer, preheat to 250 degrees and reheat 5-10 minutes.
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Get the Recipe: Pork Tenderloin Medallions Recipe
Ingredients
- 1 (about 1 pound) pork tenderloin
- 1 teaspoon each of garlic powder and onion powder
- 1/2 teaspoon each of paprika and salt
- 1/4 teaspoon each of ground mustard and ground black pepper
- 2 tablespoons olive oil, divided
- 2/3 cup white wine or chicken stock
- 1 tablespoon butter
- parsley or thyme for garnish
Instructions
- Cut the pork tenderloin into medallions roughly 3/4 inch thick. Combine the seasonings and sprinkle on each side of the pork medallions.
- Heat a large, deep skillet over medium heat. Add 1 tablespoon of olive oil.
- When the oil is shimmering add half the pork to the skillet, cooking 3 minutes, turn and cook an additional 2-3 minutes until it reaches an internal temp of 145 degrees F. Remove from the skillet and set aside. Repeat with the remaining olive oil and pork medallions.
- Once all the pork has been cooked add the white wine to the skillet to deglaze the pan. Be sure to scrape up all the little bits stuck to the pan.
- Bring the wine to a simmer and reduce by half (this will take between 6-8 minutes)
- Once the wine has reduced add 1 tablespoon of butter, stir well and add the pork back to the skillet, turning each piece so it is well coated. Cook 2 minutes over medium low heat. Garnish with fresh herbs and serve immediately.
