Pork medallions are tender pan-fried slices of pork tenderloin with sautéed onion and garlic in a rich and creamy brown gravy.
Pairs deliciously with potatoes, roasted vegetables, noodles, or seasoned rice. Makes 6-8 servings.
What cut are pork medallions?
Pork medallions are cut from pork tenderloin, which is also called the fillet or gentleman’s cut.
It’s a long, thin cut and is not the same as the pork loin.
The tenderloin I found at my local grocery was Hormel brand and they all came in a 1.2 to 1.3 pound packages.
Hormel sells them in a variety of flavors like peppercorn, teriyaki, lemon garlic, mesquite barbecue, and apple bourbon.
This recipe is for plain original as shown in the photos below.
If your tenderloin is slightly more or slightly less this recipe will still work. It will only vary the amount of gravy needed for your pork.
Ingredients for Pork Medallions
- Pork Tenderloins, approximately 1–1.5 lbs each
- Olive or Canola Oil
- Chopped Yellow Onion
- Minced Garlic
- All-Purpose Flour
- Chicken Broth
- Worcestershire Sauce
- Black Pepper
Optional Thickener Ingredients
- Cold Water
How to Make Pork Medallions
It’s surprisingly simple and quick.
Cut the pork tenderloins down to approximately 2″ thick slices, like the above photo.
I was able to get 8 pieces of out each, but with the ends being not quite a full piece like the rest.
Cook the pork according to directions below. Then set aside and begin making the brown gravy.
What temperature should pork be?
Pork Internal Temperature
The USDA recommends pork tenderloin reach a temperature of at least 140 degrees Fahrenheit.
Medium-Rare: 145-150 Degrees Fahrenheit
Medium: 150-155 Degrees Fahrenheit
Medium-Well: 155-160 Degrees Fahrenheit
Well-Done: 165 Degrees Fahrenheit
What goes with pork medallions?
- Steakhouse Style Garlic Mashed Potatoes
- Seasoned White Rice
- Firecracker Brussels Sprouts
- Roasted Fall Vegetables
- Seasoned Buttered Noodles
Try these other tasty pork recipes!
- Instant Pot BBQ Pulled Pork
- BBQ Pulled Pork Nachos
- Instant Pot Pork Chops
- Pork Schnitzel
- Bacon-Wrapped Asparagus
- Crown Rib Roast
- Sheet Pan Italian Pork Tenderloin and Vegetables
- Cheesy Leftover Ham and Potatoes
- Spicy Honey Prosciutto Flatbread
- 2 Pork Tenderloins, approximately 1–1.5 lbs each
- 1 tbsp Olive or Canola Oil
- 3 tbsp Butter
- 1/2 cup Chopped Yellow Onion
- 1 tbsp Minced Garlic
- 1/4 cup All-Purpose Flour
- 2 cups Chicken Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Rosemary
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup Cold Water
- 3 tbsp Cornstarch
- Slice both pork tenderloins into equal pieces approximately 2″ wide. Pat each piece dry with a paper towel. Season with salt and pepper.
- Heat oil in a large cast-iron skillet or large non-stick pan over medium-high heat and add slices of pork to the pan once hot. Cook for 2-3 minutes per side until they are golden brown. Set aside.
- Melt butter and add onion. Cook for 5-7 minutes until tender. Add minced garlic and cook for 30-60 seconds until fragrant.
- Add flour and coat onion and garlic. Slowly add chicken broth while continuously stirring until smooth. Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes.
- If sauce does not thicken, add together cornstarch and cold water together in a small dish. Add it to the pan over high heat and stir. Once you have reached the desired consistency, add pork back to the pan and allow it to warm before serving.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 257Total Fat 17.3gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 25gCholesterol 684mgSodium 841mgCarbohydrates 8gFiber 1gSugar 2gProtein 228g
Nutrition is not always accurate.