20 Delicious Pork Medallions Recipes for Every Occasion

Ready to transform your dinner routine with something irresistibly tasty? Pork medallions are your ticket to quick, flavorful meals that suit any occasion—from busy weeknights to special gatherings. Whether you’re craving cozy comfort food or light, seasonal dishes, our roundup of 20 delicious recipes has you covered. Dive in and discover how these versatile cuts can bring excitement to your table with minimal fuss!

Garlic Butter Pork Medallions

Gently, the aroma of garlic and butter fills the kitchen, a comforting prelude to the simple yet elegant dish we’re about to create. It’s a quiet evening, the kind that calls for a meal that feels both indulgent and effortlessly put together.

Ingredients

• Pork tenderloin – 1 lb
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Slice the pork tenderloin into 1-inch thick medallions, ensuring each piece is of uniform thickness for even cooking.
2. Season both sides of the pork medallions with salt and black pepper, gently pressing the seasoning into the meat.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the pork medallions to the skillet, searing for 3 minutes on each side until a golden crust forms. Tip: Avoid overcrowding the skillet to ensure each medallion sears properly.
5. Reduce the heat to medium and add butter to the skillet. Once melted, add minced garlic, stirring constantly for 1 minute to prevent burning.
6. Continue cooking the pork in the garlic butter sauce for an additional 2 minutes on each side, basting the medallions with the sauce for extra flavor. Tip: Use a spoon to pour the sauce over the pork as it cooks.
7. Remove the skillet from heat and let the pork rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist and tender meat.

Lightly caramelized on the outside and succulent within, these pork medallions carry the rich, aromatic essence of garlic butter in every bite. Serve them atop a bed of creamy mashed potatoes or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.

Honey Mustard Pork Medallions

Just as the evening light fades, there’s something deeply comforting about preparing a meal that feels both elegant and effortlessly simple. Honey Mustard Pork Medallions, with their golden crust and tender interior, offer just that—a dish that whispers of home yet stands proud on any dinner table.

Ingredients

• Pork tenderloin – 1 lb
• Dijon mustard – 2 tbsp
• Honey – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time the pork is ready to bake.
2. Slice the pork tenderloin into 1-inch thick medallions, pressing lightly to flatten for even cooking.
3. In a small bowl, whisk together Dijon mustard and honey until smooth, setting aside half for serving.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Season pork medallions with salt and black pepper, then sear in the skillet for 2 minutes per side until golden brown.
6. Brush the tops of the medallions with the honey mustard mixture, then transfer the skillet to the oven.
7. Bake for 10 minutes, or until the pork reaches an internal temperature of 145°F (63°C), ensuring juiciness.
8. Let rest for 5 minutes before serving to allow the juices to redistribute.

Now, the pork medallions emerge from the oven with a glossy glaze, the honey mustard caramelizing into a slight crunch against the succulent meat. Nestled beside a heap of roasted vegetables or atop a crisp salad, each bite balances sweetness with a tangy depth, a testament to the magic of simple ingredients transformed.

Creamy Mushroom Pork Medallions

As the evening light fades, there’s something deeply comforting about preparing a meal that feels like a warm embrace, a dish that promises richness and depth with every bite.

Ingredients

• Pork tenderloin – 1 lb
• Mushrooms – 8 oz
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Cut the pork tenderloin into 1-inch thick medallions.
2. Season both sides of each medallion with salt and black pepper.
3. Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat until the butter is melted and bubbling.
4. Add the pork medallions to the skillet, searing for 3 minutes on each side until golden brown. Tip: Avoid overcrowding the skillet to ensure each piece sears properly.
5. Remove the pork from the skillet and set aside on a plate.
6. In the same skillet, add the remaining 1 tbsp of butter and the mushrooms, sautéing for 5 minutes until they are soft and golden. Tip: Let the mushrooms sit undisturbed for a minute to get a nice sear.
7. Reduce the heat to medium and pour in the heavy cream, stirring gently to combine with the mushrooms.
8. Return the pork medallions to the skillet, spooning the creamy mushroom sauce over them. Simmer for 5 minutes until the pork is cooked through and the sauce has thickened slightly. Tip: The pork is done when it reaches an internal temperature of 145°F.

You’ll find the pork tender and enveloped in a sauce that’s luxuriously creamy, with the earthy mushrooms adding a layer of complexity. Serve it over a bed of mashed potatoes or alongside a crisp green salad for a meal that feels both indulgent and comforting.

Balsamic Glazed Pork Medallions

Dusk settles softly outside, and the kitchen fills with the warm, inviting aroma of balsamic glaze reducing on the stove. It’s moments like these that call for a dish both elegant and comforting, a meal that feels like a quiet celebration.

Ingredients

• Pork tenderloin – 1 lb
• Balsamic vinegar – ½ cup
• Honey – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Slice pork tenderloin into 1-inch medallions, pressing lightly to flatten for even cooking.
3. Season both sides of each medallion with salt and black pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear pork medallions for 2 minutes per side until golden brown, then remove from skillet.
6. In the same skillet, combine balsamic vinegar and honey, stirring to mix.
7. Bring to a simmer over medium heat, then reduce heat to low and cook for 5 minutes until slightly thickened.
8. Return pork medallions to skillet, turning to coat in the glaze.
9. Transfer skillet to the oven and bake for 10 minutes, or until pork reaches an internal temperature of 145°F.
10. Let rest for 5 minutes before serving to allow juices to redistribute.

Velvety and rich, the glaze clings to each tender slice, offering a perfect balance of sweet and tangy. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Spicy Cajun Pork Medallions

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about preparing a dish that carries both heat and heart. Spicy Cajun Pork Medallions, with their bold flavors and tender bite, offer just that—a little warmth to hold onto.

Ingredients

• Pork tenderloin – 1 lb
• Cajun seasoning – 2 tbsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F, ensuring it reaches the right temperature for even cooking.
2. Slice the pork tenderloin into 1-inch thick medallions, keeping them uniform for consistent cooking.
3. Generously rub each medallion with Cajun seasoning, covering all sides for maximum flavor.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, indicating it’s ready.
5. Sear the medallions for 2 minutes on each side, achieving a golden-brown crust that locks in juices.
6. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the pork reaches an internal temperature of 145°F.
7. Let the pork rest for 5 minutes before serving, allowing the juices to redistribute for the perfect bite.

Kneading through the layers of spice and succulence, these medallions emerge with a crust that crackles and a center that melts. Serve them atop a mound of creamy grits or alongside a crisp, green salad for a contrast that delights the senses.

Apple Cider Pork Medallions

Kindly imagine the warmth of a kitchen filled with the sweet, spiced aroma of apple cider, a dish that brings comfort with every bite. This recipe, simple yet profound, is a testament to the beauty of combining few ingredients with patience and care.

Ingredients

• Pork tenderloin – 1 lb
• Apple cider – 1 cup
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Cut the pork tenderloin into 1-inch thick medallions.
2. Season both sides of each medallion with salt and black pepper.
3. Heat a large skillet over medium-high heat and add butter, allowing it to melt without browning.
4. Place the pork medallions in the skillet, searing for 3 minutes on each side until golden brown.
5. Reduce the heat to medium and pour the apple cider into the skillet, scraping any browned bits from the bottom.
6. Simmer the pork in the cider for 10 minutes, flipping once halfway through, until the internal temperature reaches 145°F.
7. Remove the pork from the skillet and let it rest for 5 minutes before serving.

Often, the simplest dishes speak the loudest in flavor and texture. The pork medallions, tender and juicy, carry the subtle sweetness of apple cider, creating a harmony that’s both comforting and elegant. Serve them atop a bed of creamy mashed potatoes or alongside roasted autumn vegetables for a meal that feels like a hug.

Rosemary and Thyme Pork Medallions

Perhaps there’s no better way to welcome the evening than with the aromatic embrace of rosemary and thyme, gently infusing tender pork medallions with their earthy essence. This dish, simple yet profound, invites a moment of pause, a chance to savor the quiet joy of cooking.

Ingredients

• Pork tenderloin – 1 lb
• Fresh rosemary – 1 tbsp
• Fresh thyme – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Trim any excess fat from the pork tenderloin and slice it into 1-inch medallions.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season both sides of the pork medallions with salt and black pepper.
4. Add the pork to the skillet, searing for 3 minutes on the first side until a golden crust forms.
5. Flip the medallions, then sprinkle with chopped rosemary and thyme. Sear for another 3 minutes.
6. Reduce heat to medium, cover the skillet, and cook for an additional 4 minutes to ensure the pork is cooked through but remains juicy.
7. Remove from heat and let rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and aromatic, these pork medallions offer a tender bite with a fragrant crust that’s perfectly complemented by the herbs. Serve them atop a bed of creamy polenta or alongside roasted vegetables for a meal that feels both rustic and refined.

Maple Glazed Pork Medallions

Zephyrs of early summer carry the promise of sweet and savory delights, much like these Maple Glazed Pork Medallions, a dish that whispers of cozy evenings and the simple joy of cooking.

Ingredients

• Pork tenderloin – 1 lb
• Maple syrup – ¼ cup
• Dijon mustard – 1 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Slice the pork tenderloin into 1-inch thick medallions, ensuring even thickness for uniform cooking.
3. Season both sides of each medallion with salt and black pepper, gently pressing the spices to adhere.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork medallions for 2 minutes per side until a golden crust forms, working in batches to avoid overcrowding.
6. Whisk together maple syrup and Dijon mustard in a small bowl until smooth, then brush half over the seared medallions.
7. Transfer the skillet to the preheated oven and roast for 10 minutes, then flip the medallions and brush with the remaining glaze.
8. Continue roasting for another 8-10 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
9. Let the pork rest for 5 minutes before serving to allow the juices to redistribute.

Caramelized edges give way to tender, juicy pork, each bite a balance of sweet maple and tangy mustard. Serve atop a bed of wild rice or with roasted autumn vegetables for a meal that feels both rustic and refined.

Parmesan Crusted Pork Medallions

Just as the evening light fades, there’s something deeply comforting about preparing a meal that feels both elegant and effortlessly simple. Parmesan crusted pork medallions offer just that—a tender, flavorful dish that whispers of home and heart with every bite.

Ingredients

– Pork tenderloin – 1 lb
– Parmesan cheese – ½ cup, grated
– Breadcrumbs – ½ cup
– Egg – 1
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Slice the pork tenderloin into 1-inch thick medallions, ensuring each piece is of uniform thickness for even cooking.
3. In a shallow bowl, whisk the egg lightly—this will help the crust adhere better to the pork.
4. Combine the grated Parmesan, breadcrumbs, salt, and black pepper in another shallow bowl, mixing well to distribute the flavors evenly.
5. Dip each pork medallion first into the egg, allowing any excess to drip off, then press firmly into the Parmesan mixture to coat both sides thoroughly.
6. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the pork medallions. Sear for 2-3 minutes on each side until golden brown—this step locks in the juices.
7. Transfer the seared medallions to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 145°F for perfect doneness.
8. Let the pork rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is succulent.
The crust turns golden and crisp in the oven, while the pork remains tender and moist inside. Serve these medallions atop a bed of arugula dressed with lemon vinaigrette for a bright contrast, or alongside roasted vegetables for a hearty, comforting meal.

Asian Style Pork Medallions

Wandering through the flavors of Asia, this dish brings a tender, savory experience to your table, perfect for a quiet evening where every bite is a moment to savor.

Ingredients

• Pork tenderloin – 1 lb
• Soy sauce – ¼ cup
• Honey – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Vegetable oil – 1 tbsp

Instructions

1. Cut the pork tenderloin into 1-inch thick medallions.
2. In a bowl, whisk together soy sauce, honey, minced garlic, and grated ginger to create the marinade.
3. Place pork medallions in the marinade, ensuring each piece is well coated. Let it sit for at least 30 minutes in the refrigerator for flavors to meld.
4. Heat vegetable oil in a skillet over medium-high heat until shimmering, about 2 minutes.
5. Remove pork from marinade, letting excess drip off, and cook in the skillet for 4 minutes on each side or until a golden crust forms and internal temperature reaches 145°F.
6. While cooking, baste the pork with the remaining marinade for extra flavor.
7. Let the pork rest for 5 minutes before serving to allow juices to redistribute.

Velvety and rich, these pork medallions carry a perfect balance of sweet and savory, with a hint of warmth from the ginger. Serve them atop a bed of steamed jasmine rice or alongside crisp, stir-fried vegetables for a complete meal.

BBQ Pork Medallions

Often, the simplest dishes bring the most comfort, and these BBQ Pork Medallions are no exception. They’re a tender, flavorful reminder of how a few quality ingredients can come together to create something truly special.

Ingredients

• Pork tenderloin – 1 lb
• BBQ sauce – ½ cup
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, around 375°F to 400°F.
2. While the grill heats, slice the pork tenderloin into 1-inch thick medallions.
3. Season both sides of each medallion with salt and black pepper.
4. Brush the grill grates lightly with olive oil to prevent sticking.
5. Place the pork medallions on the grill. Cook for 4 minutes on the first side without moving them to get a good sear.
6. Flip the medallions and brush the cooked side with BBQ sauce. Cook for another 3 minutes.
7. Flip again, brush the other side with BBQ sauce, and cook for a final 3 minutes, or until the internal temperature reaches 145°F.
8. Remove from the grill and let rest for 5 minutes before serving.

Melt-in-your-mouth tender with a smoky sweetness from the BBQ sauce, these medallions are perfect served over a bed of creamy mashed potatoes or alongside a crisp, fresh salad for contrast.

Lemon Pepper Pork Medallions

How quietly the evening settles in, the perfect time to prepare a meal that feels both comforting and a little special. Lemon Pepper Pork Medallions, with their bright zest and gentle spice, seem just right for such a moment.

Ingredients

• Pork tenderloin – 1 lb
• Lemon pepper seasoning – 2 tbsp
• Olive oil – 2 tbsp
• Butter – 2 tbsp
• Chicken broth – ½ cup

Instructions

1. Trim any silver skin from the pork tenderloin, then slice into 1-inch medallions.
2. Press each medallion slightly to flatten, ensuring even cooking.
3. Generously season both sides of each medallion with lemon pepper seasoning.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add pork medallions to the skillet, cooking for 3 minutes per side until golden brown.
6. Reduce heat to medium, add butter to the skillet, and let it melt around the pork.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet for added flavor.
8. Simmer the pork in the broth for 5 minutes, or until the internal temperature reaches 145°F.
9. Remove skillet from heat and let pork rest for 3 minutes before serving.

With each bite, the pork reveals its juicy interior, perfectly contrasted by the crispy, seasoned crust. Serve atop a bed of creamy polenta or alongside roasted vegetables to soak up the lemony pan sauce.

Herb Crusted Pork Medallions

Delving into the quiet of the kitchen, the herb crusted pork medallions offer a simple yet profound pleasure, a dish that whispers of home and heart with every bite.

Ingredients

• Pork tenderloin – 1 lb
• Fresh rosemary – 1 tbsp
• Fresh thyme – 1 tbsp
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Breadcrumbs – ½ cup

Instructions

1. Preheat the oven to 375°F, ensuring it reaches the right temperature for even cooking.
2. Trim the pork tenderloin of any excess fat and slice into 1-inch medallions, pressing lightly to flatten for uniform thickness.
3. Finely chop the rosemary, thyme, and garlic, combining them with breadcrumbs, salt, and pepper in a shallow dish for the crust.
4. Heat olive oil in a skillet over medium-high heat until shimmering, a visual cue that it’s ready for searing.
5. Sear the pork medallions for 2 minutes on each side until golden, then immediately coat each in the herb mixture, pressing gently to adhere.
6. Transfer the skillet to the oven, baking for 10 minutes or until the internal temperature reaches 145°F, ensuring juiciness.
7. Let rest for 5 minutes before serving, allowing the juices to redistribute for maximum flavor.

Each medallion emerges with a crisp, fragrant crust giving way to tender, succulent pork beneath. Elevate the dish by serving atop a swirl of creamy polenta or alongside roasted autumn vegetables for a meal that feels both rustic and refined.

Chili Lime Pork Medallions

Breathing in the quiet of the evening, I find myself drawn to the simplicity and vibrancy of a dish that feels like a gentle whisper of summer. Chili lime pork medallions, with their bright acidity and subtle heat, are a reminder of how few ingredients it takes to create something truly memorable.

Ingredients

• Pork tenderloin – 1 lb
• Chili powder – 1 tbsp
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for even cooking.
2. Slice the pork tenderloin into 1-inch medallions, ensuring each piece is uniform for consistent cooking.
3. In a small bowl, mix the chili powder, lime juice, olive oil, and salt to create a marinade.
4. Coat each pork medallion evenly with the marinade, letting the flavors meld for at least 10 minutes. Tip: For deeper flavor, marinate in the refrigerator for up to an hour.
5. Heat a skillet over medium-high heat and sear the medallions for 2 minutes on each side, achieving a golden-brown crust.
6. Transfer the skillet to the oven and bake for 10 minutes, or until the pork reaches an internal temperature of 145°F. Tip: Use a meat thermometer for accuracy.
7. Let the pork rest for 5 minutes before serving, allowing the juices to redistribute. Tip: Cover loosely with foil to keep warm.

Unassuming yet bold, these medallions carry a tender juiciness that pairs beautifully with the sharpness of the lime. Serve them atop a bed of quinoa or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Orange Glazed Pork Medallions

Dusk settles softly outside, and in the quiet of the kitchen, the promise of a meal that marries simplicity with depth feels just right. Orange glazed pork medallions, with their sweet and savory notes, offer a comforting embrace after a long day.

Ingredients

• Pork tenderloin – 1 lb
• Orange juice – ½ cup
• Honey – 2 tbsp
• Soy sauce – 1 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F.
2. Slice the pork tenderloin into 1-inch medallions, ensuring each piece is of uniform thickness for even cooking.
3. Season both sides of the medallions with salt and black pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the pork medallions for 2 minutes on each side until golden brown, then remove from the skillet and set aside.
6. In the same skillet, combine orange juice, honey, and soy sauce, stirring to mix well and deglaze the pan.
7. Return the pork medallions to the skillet, spooning the glaze over them to coat evenly.
8. Transfer the skillet to the oven and bake for 10 minutes, or until the pork reaches an internal temperature of 145°F.
9. Let the pork rest for 5 minutes before serving to allow the juices to redistribute.

With each bite, the pork reveals its tender interior, perfectly complemented by the glossy, citrus-kissed glaze. Serve atop a bed of wild rice or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Peppercorn Pork Medallions

Sometimes, the simplest dishes bring the most comfort, like these Peppercorn Pork Medallions, tender and fragrant, a quiet celebration of flavors that speak softly but linger long.

Ingredients

• Pork tenderloin – 1 lb
• Black peppercorns – 2 tbsp, crushed
• Olive oil – 2 tbsp
• Butter – 2 tbsp
• Chicken broth – ½ cup
• Heavy cream – ¼ cup

Instructions

1. Trim the pork tenderloin of any excess fat and slice into 1-inch medallions.
2. Press the crushed peppercorns onto both sides of each medallion, ensuring an even coating.
3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Add the pork medallions, searing for 3 minutes on each side until a golden crust forms. Tip: Avoid overcrowding the skillet to ensure each piece sears properly.
5. Remove the pork from the skillet and set aside on a warm plate.
6. In the same skillet, melt butter over medium heat, scraping up any browned bits from the bottom.
7. Pour in the chicken broth, bringing to a simmer for 2 minutes to reduce slightly.
8. Stir in the heavy cream, simmering for another 2 minutes until the sauce thickens. Tip: For a smoother sauce, strain it before serving.
9. Return the pork medallions to the skillet, coating them in the sauce and heating through for 1 minute. Tip: Let the pork rest in the sauce off the heat for a minute to absorb more flavor.

Creamy and peppery, these medallions offer a delightful contrast between the crisp crust and tender interior. Serve them over a bed of mashed potatoes or alongside roasted vegetables for a meal that feels both indulgent and comforting.

Smoky Paprika Pork Medallions

Dusk settles softly outside, and in the quiet of the kitchen, the rich aroma of smoky paprika begins to weave its magic, promising a meal that’s both comforting and elegantly simple.

Ingredients

• Pork tenderloin – 1 lb
• Smoked paprika – 2 tsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F, ensuring it reaches the right temperature for even cooking.
2. Slice the pork tenderloin into 1-inch medallions, pressing lightly to flatten for uniform thickness.
3. Rub each medallion with olive oil, then season both sides with smoked paprika, salt, and black pepper.
4. Heat a skillet over medium-high heat for 2 minutes until hot, then sear the medallions for 2 minutes per side to lock in juices.
5. Transfer the skillet to the oven and bake for 10 minutes, or until the internal temperature reaches 145°F for perfect doneness.
6. Let the pork rest for 5 minutes before serving to allow the juices to redistribute.

You’ll find the pork medallions irresistibly tender with a smoky depth that paprika lends so beautifully. Try serving them over a bed of creamy polenta or alongside roasted vegetables for a meal that feels both rustic and refined.

Sweet and Sour Pork Medallions

Now, as the evening light fades, there’s something deeply comforting about preparing a dish that balances the tangy with the sweet, especially when it’s as straightforward as these pork medallions. It’s a recipe that doesn’t rush you, inviting you to savor each step as much as the final bite.

Ingredients

• Pork tenderloin – 1 lb
• Cornstarch – ¼ cup
• Vegetable oil – 2 tbsp
• White vinegar – ¼ cup
• Brown sugar – ¼ cup
• Ketchup – 2 tbsp
• Soy sauce – 1 tbsp

Instructions

1. Cut the pork tenderloin into 1-inch thick medallions.
2. Coat each medallion evenly with cornstarch, shaking off any excess. Tip: For a crispier coating, let the coated pork sit for 5 minutes before cooking.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the pork medallions to the skillet, cooking for 3 minutes on each side or until golden brown. Tip: Avoid overcrowding the skillet to ensure each piece cooks evenly.
5. Remove the pork from the skillet and set aside on a plate.
6. In the same skillet, combine white vinegar, brown sugar, ketchup, and soy sauce, stirring over medium heat until the sugar dissolves, about 1 minute.
7. Return the pork to the skillet, turning each piece to coat in the sauce, and simmer for 2 minutes. Tip: The sauce should thicken slightly; if it’s too thin, let it simmer for an additional minute.

Golden and glistening, these medallions offer a delightful contrast between the crispy exterior and the tender meat within. Serve them atop a bed of steamed rice to soak up the vibrant sauce, or alongside crisp vegetables for a lighter touch.

Teriyaki Pork Medallions

How quietly the evening settles in, a perfect time to prepare something both comforting and elegant. Teriyaki Pork Medallions, with their glossy glaze and tender bite, offer just that—a simple yet sophisticated dish that feels like a quiet celebration.

Ingredients

• Pork tenderloin – 1 lb
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Cornstarch – 1 tsp
• Water – 2 tbsp

Instructions

1. Slice the pork tenderloin into 1-inch thick medallions. Press each medallion lightly to even thickness for uniform cooking.
2. In a bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger until the sugar dissolves.
3. Heat a large skillet over medium-high heat. Add the pork medallions, cooking for 3 minutes on each side until lightly browned. Tip: Avoid overcrowding the pan to ensure each piece browns nicely.
4. Pour the teriyaki sauce over the pork. Reduce heat to medium-low and simmer for 5 minutes, flipping the medallions once halfway through.
5. In a small bowl, mix cornstarch and water to create a slurry. Stir into the skillet to thicken the sauce, cooking for an additional 2 minutes until glossy. Tip: The sauce should coat the back of a spoon when ready.
6. Remove from heat and let rest for 2 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist medallions.

Finally, the Teriyaki Pork Medallions emerge with a perfect balance of sweet and savory, their edges caramelized, the centers juicy. Serve them atop a mound of steamed rice, the sauce drizzled generously, or alongside crisp-tender vegetables for a meal that’s as visually appealing as it is delicious.

White Wine and Garlic Pork Medallions

Musing over the quiet hum of the kitchen, there’s something deeply comforting about preparing a meal that feels both elegant and approachable. This dish, with its tender pork and aromatic garlic, simmered gently in white wine, is a testament to the beauty of simple ingredients coming together.

Ingredients

• Pork tenderloin – 1 lb
• Garlic – 3 cloves
• White wine – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Slice the pork tenderloin into 1-inch medallions. Press each medallion lightly to flatten for even cooking.
2. Mince the garlic cloves finely to ensure they distribute evenly throughout the dish.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Season the pork medallions with salt and black pepper on both sides.
5. Add the pork to the skillet. Sear for 3 minutes on each side until golden brown. Tip: Avoid overcrowding the skillet to ensure each piece sears properly.
6. Reduce the heat to medium. Add the minced garlic to the skillet, stirring for 30 seconds until fragrant.
7. Pour in the white wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Tip: This step adds depth to the sauce.
8. Simmer the pork in the wine for 5 minutes, flipping once, until the pork reaches an internal temperature of 145°F. Tip: Use a meat thermometer for accuracy.
9. Remove from heat and let the pork rest for 3 minutes before serving.

Delight in the succulent texture of the pork, perfectly complemented by the rich, garlic-infused wine sauce. Serve over a bed of creamy mashed potatoes or alongside crisp green beans for a balanced meal.

Conclusion

We hope this roundup of 20 delicious pork medallion recipes inspires your next meal, whether it’s a cozy family dinner or a special occasion. Each recipe offers a unique twist to keep your menu exciting. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy cooking!