How to cook sliced pork tenderloin?

These pork medallions are incredibly flavorful and tender, and they can be made in under 30 minutes.

Since the leftovers are delicious and keep well in the fridge for several days, I frequently double the recipe.

Ive always been drawn to simple, easy recipes. This recipe is perfect because it only requires a few ingredients and up to 30 minutes.

These tenderloin pork medallions are flavorful and incredibly simple to prepare because they are made from well-seasoned slices of pork. Everyone around here enjoys them![feast_advanced_jump_to].

Just a few basic ingredients are required to make this recipe for pork medallions. The exact measurements are listed in the recipe card below. Heres an overview of what youll need:

Pork tenderloin: Most weigh between 1 and 1. 25 pounds. I frequently double the recipe because they’re frequently sold in packages of two.

Kosher salt, freshly ground black pepper, garlic granules (I like them better than garlic powder), smoked paprika, and ground cumin are the seasonings I use.

For frying: I like to use ghee. Although it doesn’t burn as quickly, it has the same flavor as butter.

This is such an easy recipe. The detailed instructions are included in the recipe card below. Heres an overview of the steps:

In a small bowl, combine the seasonings, then sprinkle both sides of the pork slices with the mixture.

Over medium-high heat, cook the medallions in ghee until just cooked through, about 3 minutes per side. Reduce the heat to medium if the pan appears to be getting too hot.

Prior to serving the medallions, it’s critical to give them some time to rest. Similar to steaks and pork chops, if you cut into them too soon, the delectable juices will leak out.

This recipe is made with pork tenderloin. Pork tenderloin is a lean and tender cut, similar to beef tenderloin. Because of its mild flavor, I like to season it heavily with a variety of spices. Due to its leanness, you must be careful not to overcook it or it will become very dry.

No. That was an old recommendation. With a three-minute rest period added, the current recommended internal temperature for whole cuts of pork is 145oF. This means that whole cuts of pork may be slightly pink, but ground pork should not.

You probably cooked them for too long. After being pan-seared over medium-high heat for about 3 minutes per side, they should be finished. However, if you’re using an electric stove, your pan might be hotter than if you’d used a gas stove. If this is the case, you might want to reduce the heat to medium.

I almost always prepare this recipe exactly as written because I love it. But here are a few suggestions in case you want to change the basic recipe:

Since this recipe is so quick and simple, I don’t want to add another step by making a time-consuming side dish. These medallions are frequently served with a quick side salad that I can prepare in advance:

One of the best things about this recipe is that, as long as you reheat the leftovers gently, they taste great.

For up to four days, you can store them in the refrigerator in an airtight container. Reheat them in the microwave, covered, on 50% power, and make sure not to overheat them

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How to Make It Step 1

Heat oil in a 12-inch skillet over medium-high. Place the pork medallions on a work surface in a single layer, and flatten each one with the palm of your hand until it is an even thickness.

Combine salt, garlic powder, and pepper; sprinkle evenly over pork. Cook the pork in the skillet in a single layer for about 3 minutes on each side, or until it is just done.

Remove from heat; let stand 5 minutes before serving. Garnish with thyme leaves, if desired.

What is a Medallion of Pork?

Medallions are usually cut from pork tenderloin. Pork tenderloin is a very lean choice cut of meat, similar to beef tenderloin. Basically, to make pork medallions, you evenly slice a lovely, lean pork tenderloin into rounds. It’s mild and very tender. Those rounds are called medallions.

This dish’s seasoning blend is a fantastic, all-purpose mixture. These tasty medallions, as well as a variety of other pork dishes and chicken dishes, benefit greatly from the combination of thyme, paprika, garlic powder, salt, and pepper.

Oil: For sauteing. I like to use avocado oil, but vegetable oil and light olive oil also work! For pan frying, I try to stick with oils that have a higher smoke point, which is why I suggest to use vegetable oil.

Pork Tenderloin: You’ll need a one-pound pork tenderloin, cut into 12 medallions.

Salt and Pepper: To taste. I use about ½ teaspoon kosher salt to season all 12 pieces of pork.

Thyme: A teaspoon of dried thyme adds the perfect touch to these medallions.

Paprika: You’ll need ½ teaspoon of sweet paprika, or to taste.

Garlic Powder: ¼ teaspoon garlic powder adds intensity of flavor to this dish.

Butter: A tablespoon of butter adds some richness and sheen to the pan sauce.

Broth: To make the pan sauce, you’ll need to add ½ cup of broth to the pan. Low-sodium chicken broth is a good choice, and vegetable broth works well also.

Chopped Fresh Parsley: For garnish.

These tender pork medallions are incredibly simple to make, and when done this way, they are juicy and delectable. Just watch out not to overcook them or they will become dry.

Prep the Pan and the Medallions. Heat oil in a 12-inch skillet, and set the skillet over medium-high heat. Cut the pork tenderloin into 12 slices. Combine the salt, pepper, thyme, paprika, and garlic powder, and then sprinkle this seasoning over each pork medallion. Press down on the medallions to secure the seasoning, and to flatten the medallions to an even thickness.

Cook the Pork Medallions. You’ll have to cook them in two batches; you don’t want to crowd the pan because that will just steam the meat. Add the pork medallions to the skillet, and cook for 3 minutes. Flip the pork medallions, and add the butter to the skillet; cook for 3 to 4 more minutes, or until done. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Remove the pork medallions from the skillet, and set aside on a platter.

Make the Sauce. Return the skillet to heat; slowly add in the chicken broth, being careful of the smoke and steam. Scrape up all the browned bits from the bottom of the pan with a whisk or other utensil, and continue to cook for one minute. Add couple pats of butter to slightly thicken the sauce.

Finish the Dish. Return medallions to the skillet and cook for 1 minute to heat through, spooning sauce over the medallions. Garnish with parsley. Serve.

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In honor of Mother’s Day, I wanted to share this recipe for pork medallions that manages to be simultaneously incredibly comforting, straightforward, and impressive. But most importantly, the pork’s tenderness and the gravy’s rich, robust flavor will become your obsession!

By slicing pork tenderloin into 1-inch-thick pieces, the pork medallions are produced. After cutting the tenderloin into slices, you’ll dredge them in flour and seasonings to make a flavorful crust that will insulate the pork, cooking it to a super-tender, juicy state in a matter of minutes. Without the need for wine or cream, the crust also releases the butter, forming the flavorful base for the gravy as it caramelizes on the bottom of the pan.

After the pork is removed from the pan, the gravy is made by pan frying sliced cremini mushrooms in the pork drippings until crispy around the edges. You’ll set the caramelized mushrooms aside while you prepare the gravy so they retain their pleasing texture and robust flavor– no squishy, lackluster mushrooms here! Flour, beef both, and herbs are simmered in the remaining drippings spiked with my powerhouse secret ingredients of beef bouillon, Dijon, Worcestershire and soy sauce to create a gravy so dripping with complex, intoxicatingly flavor, you will want to drench it on everything!

Serve the pork tenderloin medallions over mashed potatoes, along with a side of broccoli or Brussels sprouts, and be in awe of how your own kitchen transformed simple ingredients into a culinary masterpiece.

If you’ve never cooked with pork tenderloin medallions, get ready to be amazed.Pork medallions are 1- to 2-inch thick round slices of pork tenderloin that cook up quickly, cook up super tender without the need for a brine, and are easy to work with.

The flattened medallions’ uniform thickness, quick cooking (which prevents drying out of the meat), and choice of cut all contribute to their tenderness. Even though they are extremely low in fat – about as lean as skinless chicken breasts – pork medallions also have a fantastic flavor.

The pork tenderloin medallions in this recipe are seasoned, pan-fried for 3 to 4 minutes on each side, and then kept warm before being smothered in the mushroom gravy. The emerging pork medallions are fabulously flavorful and buttery tender. The moment you fall in love with them, I CANNOT WAIT!

Gordon Ramsay Makes a Pork Dish in UNDER 10 Minutes | Ramsay in 10