Name: Pork Medallions
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 6
Cuisine: American
Ingredients: 1/4 cup Cold Water; 3 tbsp Cornstarch; 3 tbsp Butter; 8 oz Sliced Mushrooms; 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; 2 Pork Tenderloins, approximately 1–1.5 lbs each; 1 tbsp Olive or Canola Oil

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Wondering what to cook for dinner tonight? This is a quick 30-minute dinner recipe! Pork medallions are 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 are 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

Pork Tenderloins, approximately 1–1.5 lbs each
Canola or Olive Oil

Gravy

Butter
Mushrooms
Chopped Yellow Onion
Minced Garlic
All-Purpose Flour
Chicken Broth
Worcestershire Sauce
Rosemary
Salt
Black Pepper

Optional Thickener

Cornstarch
Cold Water

Tips For Cooking Pork 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 longer than
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.

Pork medallions are a fantastic dish to make; many sides go with this dish. Potatoes, Brussels sprouts, and rice can go really well with pork.

Recipe for Pork Medallions

Here are the exact instructions you will need to complete 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 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?

Final Thoughts

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!

Try these other tasty pork recipes!

Enjoy!

Pork Medallions

Yield: 6-8 Servings

Prep Time: 10 minutes

Cook Time: 19 minutes

Total Time: 29 minutes

Pork medallions are 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. Makes 6-8 servings.