This is a quick 30-minute dinner recipe for pork medallions. They’re tender pan-fried slices of pork tenderloin with sautéed onions, mushrooms, and garlic in a rich and creamy brown gravy.
Pairs deliciously with potatoes, roasted vegetables, noodles, or seasoned rice.
I’ve loved this pork medallions recipe because it is one of the easiest ways to cook pork. If you are in a pinch, this is a great recipe to follow with very little prep time.
It’s one of my reader favorites!
Pair this simple recipe with your favorite white wine and have a nice at-home date night!
What cut is pork medallions?
Pork medallions are cut from lean 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. It’s one of the most tender cuts of pork.
The pork tenderloin I found at my local grocery was Hormel brand and they all come in 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 meant for the plain or the original style pork tenderloin medallions with no seasonings or sauces added.
This cut is super easy to make and incredibly tasty!
Ingredients for Pork Medallions
- Pork Tenderloins, approximately 1–1.5 lbs each
- Canola or Olive Oil
- Chopped Yellow Onion
- Minced Garlic
- All-Purpose Flour
- Chicken Broth
- Worcestershire Sauce
- Black Pepper
- Cold Water
How to Cook Pork Tenderloin Medallions
Cooking pork tenderloin medallions can seem intimidating, but it doesn’t have to be. Here are some of the best tips and advice that I can give you.
- Pat the Pork Dry By patting the pork pieces dry on all sides with a paper towel it allows them to brown on both sides in the pan. If they’re not patted dry, more pork juices cook out into the pan and they only turn a gray color instead of properly browning.
- Meat at Room Temperature One of the biggest pieces of advice I can give you is to let your pork medallions sit at room temperature before prepping and cooking. But don’t let them sit out longer than 2 hours.
- Get Your Pan Hot For pork medallions, you need to get your pan very hot before adding them to the pan. This gives it that nice golden brown sear. I like to use a cast-iron skillet for this recipe, but any large pan will work.
- Don’t Cook for Too Long If you end up cooking longer than 2-3 minutes they will overcook and turn dry very quickly. In this recipe, they are flashed in the hot pan until browned on the outside and then set aside. After making the gravy, they are returned to the pan and will cook through the center with the flavors of the mushrooms, onions, and garlic together.
Recipe for Pork Medallions
Below you will find the instructions to cook this pork medallions recipe.
To cook pork tenderloin you will need a hot frying pan, oil, and your stove set to medium-high heat. It only takes 2-3 minutes per side to brown them.
- Cut the pork tenderloins down to approximately 2-inch slices, like in the above photo.
- You should get about 8 pieces of meat from each package of pork tenderloin.
- Place pork in the bottom of the skillet once it’s very hot. Cook the pork on one side for 3 minutes, flip, then cook an additional 3 minutes.
- Set the pork tenderloin medallions to the side while making the gravy.
- Sauté the mushrooms and onions in butter and scrape up any browned bits left on the bottom of the pan from the pork. Add garlic. Coat in flour and slowly whisk in chicken broth.
- Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes.
- If the gravy does not thicken, add cornstarch + cold water together in a small dish then whisk into the pan while very hot.
- Add pork back to the pan and allow it to heat through before serving.
What temperature should pork be?
Pork Internal Temperature
The USDA recommends pork tenderloin reach a temperature of at least 140 degrees Fahrenheit. Using a meat thermometer is the easiest way to check the internal temperature of pork.
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?
- Sautéed Green Beans, Bacon, and Mushrooms
- Easy Instant Pot Mashed Potatoes
- Firecracker Brussels Sprouts
- Roasted Fall Vegetables
- Seasoned Buttered Noodles
- Wild Rice
There is really no better way to cook pork tenderloin. This is one of the best ways to cook it quickly and end up with very tender pork slices that can even be cut with just a fork! The gravy for the pork tenderloin is simple and flavorful. This will undoubtedly be a huge hit for the whole family and may end up being a regular weeknight meal!
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Quick and Easy Pork Medallions
- 2 Pork Tenderloins, approximately 1–1.5 lbs each
- 1 tablespoon Olive or Canola Oil
- 3 tablespoon Butter
- 8 oz Sliced Mushrooms
- ½ cup Chopped Yellow Onion
- 1 tablespoon Minced Garlic
- ¼ cup All-Purpose Flour
- 2 cups Chicken Broth
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Rosemary
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ cup Cold Water
- 3 tablespoon 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 onions and mushrooms. Cook for 5-7 minutes until tender. Add minced garlic and cook for 30-60 seconds until fragrant.
- Add flour and coat onion, mushrooms, 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 the gravy 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.
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