This easy pork medallions recipe is perfect for busy weeknights. In just about 25 minutes, you’ll have tender, juicy pork rounds coated in a flavorful spice rub and finished with a rich butter pan sauce. It solves the dry pork problem by searing the medallions to golden perfection and keeping the meat succulent. All you need are simple ingredients from your pantry, making this a stress-free, restaurant-quality meal at home.
What sets this recipe apart is its simple technique and big flavor. The pork tenderloin medallions are seared until they develop a golden-brown crust, locking in natural juices. Then we use the flavorful browned bits (fond) left in the pan to create a savory butter sauce with chicken broth and a pat of butter. A generous seasoning blend of paprika, garlic, and thyme infuses the meat with depth, delivering a one-pan dinner that feels gourmet but is easy enough for anyone to make.
You only need a few straightforward ingredients to make these pork medallions shine:
If you have leftovers, let the pork medallions cool to room temperature, then refrigerate them in an airtight container. They will stay good for 3–4 days. You can also freeze cooked pork medallions for up to 3 months. To reheat, gently warm them in a skillet over medium-low heat or in the microwave, adding a splash of broth or sauce to keep them moist. Alternatively, enjoy slices cold in a sandwich or atop a salad for a quick meal.
Use an instant-read meat thermometer to check the thickest piece. Pork is safe and juicy at about 145°F (63°C) internal temperature. A slight blush of pink in the center is okay, but be careful not to overcook or the meat will dry out.
Yes. Boneless pork chops can be used if you slice them into medallion-size pieces. Trim any excess fat, then season and sear them the same way. Thicker chops may take a minute or two longer to cook through.
You can substitute beef or vegetable broth, or even a splash of white wine. If using water, add an extra pinch of seasoning (like a dash of Worcestershire sauce or soy sauce) to boost the flavor of the pan sauce.
This recipe is naturally gluten-free. Just ensure any broth or additional sauces you use are gluten-free certified. Cornstarch or gluten-free flour can also be used to thicken the sauce if desired.
This recipe yields tender pork tenderloin medallions seared to golden brown and topped with a rich buttery sauce. Ready in just 25 minutes, it’s flavored with paprika, garlic, and thyme for restaurant-quality taste.
Pat the pork medallions dry with paper towels and season both sides with salt, pepper, paprika, garlic powder, onion powder, and thyme. Let them sit for a minute to absorb the flavors.
Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions (working in batches if needed to avoid crowding) and sear for 2-3 minutes on each side, until golden brown and almost cooked through. Remove the seared medallions to a plate and set aside.
Carefully pour the chicken broth into the hot skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the butter and let it melt, stirring to combine into a smooth pan sauce. Season with a pinch of salt and pepper if needed.
Return the seared pork medallions to the skillet and spoon the sauce over them. Cook for 1 more minute to heat through. Remove from heat and garnish with chopped parsley. Serve the medallions immediately with sauce drizzled on top.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi, I’m Anna — a wellness enthusiast, recipe creator, and founder of Cook Recipe. I love making healthy, easy, and feel-good meals that inspire others to live happier, more balanced lives. When I’m not in the kitchen, you’ll find me exploring new places or flowing through a yoga session! 🌿
