Pan-Seared Pork Medallions

By Tiffany
Modified: Oct 22, 2026 · Published: May 19, 2020

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This is a quick 30-minute pork medallions recipe. They’re tender, pan-seared pork tenderloin with caramelized onions, mushrooms, and garlic in a rich brown gravy.

Pork Medallions in a large skillet with a silver spoon holding one pork medallion

I’ve loved this pork medallion gravy 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 readers’ favorites, and many have added it to their weeknight meal rotation.

Of all the tender pork medallion recipes out there, this will undoubtedly be a huge hit for the whole family and is a quick dinner for those busy weeknights.

What cut are pork medallions?

Pork medallions are cut from lean pork tenderloin, 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.

A cast-iron skillet with pork medallions and brown gravy topped with fresh rosemary; a large silver spoon holding up a pork medallion

The pork tenderloin I used was Hormel brand, and they all come in 1.2 to 1.3-pound packages. Most grocery stores sell Hormel or a similar brand of pork tenderloin.

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 original style pork tenderloin medallions with no seasonings or sauces added. There will be plenty of flavor added!

Pork Tenderloin vs Pork Chop

Pork tenderloin is a long, narrow cut of pork that runs along the backbone of the pig. It’s known to be very tender and lean meat.

Whereas pork chops are cut from the loin of the pig, running from the shoulder to the hip. It’s wider and can be cut boneless or bone-in. It is larger in diameter than a pork tenderloin.

Hormel Pork Tenderloin in its packaging over a gray background

Hormel Pork Tenderloin in its original packaging over a gray background

Ingredients for Pork Medallions

Pork Tenderloins, approximately 1-1.5 pounds each
Canola or Olive Oil
Butter
Mushrooms
Chopped Yellow Onion
Minced Garlic
All-Purpose Flour
Chicken Broth or Chicken Stock
Worcestershire Sauce
Rosemary
Salt
Black Pepper
Cornstarch, optional
Cold Water, optional

Pork Medallions over a bed of mashed potatoes with gravy and mushrooms on top; a sprig of thyme leaves between two of the pork medallions that are sitting on a white plate over a wooden background next to a yellow napkin

Tips

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. Patting the pork pieces dry on all sides with a paper towel 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.
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.

How to Cook Pork Medallions

Two raw pork tenderloins sliced into sixteen pieces on a white platter

Cut the pork tenderloins down to approximately 2-inch-thick pieces, like in the above photo.
You should get approximately 8 pieces of meat from each package of pork tenderloin.
Bring a large skillet or cast-iron skillet to medium-high heat. Place pork in the skillet once it’s very hot. Cook the pork on one side for 3 minutes, flip, then cook an additional 3 minutes.

A black cast-iron skillet with ten slices of raw pork tenderloin cooking over a stove

A black cast-iron skillet over a stove with ten pieces of cooked pork tenderloin slices

Set the pork tenderloin slices to the side while making the gravy.
Add butter to the same pan. Once it’s melted, add the mushrooms and onions. Scrape up any browned bits left on the bottom of the skillet from the pork.
Add minced garlic and cook for an additional minute. 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 and 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 with the gravy.
Serve pork with fresh herbs to make a beautiful plate.

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.

Here are the internal temperature ranges:

Medium-Rare: 145-150 Degrees Fahrenheit
Medium: 150-155 Degrees Fahrenheit
Medium-Well: 155-160 Degrees Fahrenheit
Well Done: 165 Degrees Fahrenheit

A black pan with pork medallions with brown gravy and mushrooms; a large silver spoon is holding a pork medallion slice over the pan

Wine Pairings

Choosing a pork tenderloin wine pairing is easy because it’s a versatile and relatively mild-flavored cut of meat. This makes it suitable for a wide range of wine pairings. Here are some wine options that complement pork tenderloin nicely:

Pinot Noir: I find Pinot Noir is the best wine with pork tenderloin. Its light to medium body, along with its red fruit flavors and earthy undertones, complements the tender texture and mild flavor of the pork.
Chardonnay: A lightly oaked Chardonnay can also be a great match for pork tenderloin. The wine’s richness and subtle buttery notes can complement the meat without overpowering it.
Riesling: If you prefer white wine, a slightly off-dry Riesling can be an excellent pairing. Its acidity helps cut through any richness in the dish, while its fruity and floral notes can complement the pork’s flavor.

A white plate with pork medallions smothered in brown gravy and mushrooms then sprinkled with fresh green parsley leaves on top; a silver fork in the bottom left corner is holding a piece of pork

Side Dishes for Pork Tenderloin

Many side dishes pair well with pork tenderloin, complementing its mild flavor and versatility. Here are some of my favorites:

Easy Instant Pot Mashed Potatoes: Creamy mashed potatoes make a classic and comforting side dish for pork tenderloin. You can flavor them with garlic, herbs, or cheese for added depth.
Firecracker Brussels Sprouts: This side will light a fire in your mouth and warm your belly. They are oven-roasted and full of flavor with spices like garlic, smoked paprika, cumin, and cayenne pepper.
Apple Chutney: A homemade apple chutney made with apples, warm spices, and brown sugar can add a sweet and tangy element to balance the flavors of the pork.
Roasted Fall Vegetables: Roasting vegetables like carrots, baby potatoes, butternut squash, and parsnips alongside the pork tenderloin adds flavor and texture to the meal.
Sautéed Green Beans, Bacon, and Mushrooms: This is a one-pot side dish of green beans, tender mushrooms, and salty bacon cooked in garlic.
Seasoned Buttered Noodles: Cook egg noodles in chicken broth for added flavor and then toss in melted butter with seasoned salt to get a delicious savory side.
Wild Rice: Tender, flavorful wild rice that can be cooked with a hint of garlic.

Storing Leftovers

Refrigerating

Store leftover pork tenderloin in the refrigerator in an airtight container for up to 3-4 days.

Freezing

To freeze cooked tenderloin, place it in a freezer bag or an airtight container. Pork tenderloin can be stored in the freezer for up to 6-12

Pork medallion gravy in a large black cast-iron skillet with fresh rosemary leaves

How to Reheat Pork Tenderloin

Oven

Preheat your oven to around 325°F.
Place the pork tenderloin on a baking sheet.
Cover the dish or the tenderloin with foil to prevent it from drying out.
Reheat for about 15-20 minutes until the center of each piece is hot.

Pan-fry

Heat a skillet over medium-low heat.
Add the pork slices and gravy to the pan, and add broth or water to loosen the gravy.
Turn the pork slices to help them heat evenly to the center of each piece.

Microwave

Place the pork tenderloin slices and gravy on a microwave-safe dish and cover it.
Microwave on medium power (50-70%) in 1-minute increments, checking for doneness after each interval. Avoid overheating, as it can dry out the meat quickly.

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