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Pork Tenderloin Medallions

Pork tenderloin medallions with a golden, deeply seared crust and a blush-pink interior, finished with a quick pan reduction sauce. Sauté garlic with rosemary, simmer in chicken broth, then stir in Dijon and lemon for a glossy, lightly reduced coating.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin medallions
  • 2 pork tenderloins About 1 lb each, sliced into 1.5-inch medallions.
  • 1 salt To taste; season generously.
  • 1 pepper To taste; season generously.
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic Minced (about 3 cloves).
  • 0.5 cup chicken broth
  • 1 tsp fresh rosemary Minced (about 1 tsp).
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Pat the pork medallions dry and season generously with salt and pepper.
  2. Heat olive oil in a skillet over high heat; sear medallions 2–3 minutes per side without moving until deeply golden (work in batches if needed).
  3. Remove medallions to a plate, reduce heat to medium, and melt the butter in the skillet.
Make the pan sauce
  1. Sauté the garlic for 30 seconds, then add the chicken broth and rosemary and scrape up browned bits from the pan.
  2. Simmer the sauce for 2 minutes, then stir in the Dijon mustard and lemon juice until glossy and slightly reduced.
Finish and serve
  1. Return the medallions to the pan and toss to coat in the sauce.
  2. Garnish with fresh parsley before serving.

Notes

For the best blush-pink center, dry the medallions well and avoid moving them during the first sear so the crust sets. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing isn’t recommended due to tenderness changes after thawing. For a lighter option, use reduced-fat butter (or a small amount of olive oil) for the sauce.