Whenever I cook pork, I want it to be juicy, flavorful, and simple enough that I can pull it off on a weeknight. This recipe for tender pork medallions checks all those boxes. It’s one of my go-to pork chop recipes when I want dinner on the table fast but still crave something that feels special. I’ve always loved pork because it can be dressed up or kept down-to-earth. In this recipe, I slice pork tenderloin into thick medallions and pan-sear them until golden. The meat cooks quickly and stays tender, which makes it one of my favorite pork medallion recipes to keep in rotation. When you need reliable recipes for pork chops or pork tenderloin recipes, this one never disappoints. Some nights I serve it with mashed potatoes, other times with a crisp salad. Either way, it works as one of those pork recipes for dinner that doesn’t require fuss or fancy ingredients—just a good piece of pork and a few pantry staples. That’s why this remains one of my most trusted pork recipes when life is busy but I still want something that tastes like I’ve put in way more effort than I actually did.

1) Key Takeaways
2) Easy Tender Pork Medallions Recipe
3) Ingredients for Tender Pork Medallions
4) How to Make Tender Pork Medallions
5) Tips for Making Tender Pork Medallions
6) Making Tender Pork Medallions Ahead of Time
7) Storing Leftover Tender Pork Medallions
8) Try these Main Course next!
9) Tender Pork Medallions
10) Nutrition

1) Key Takeaways

Pork medallions come from the tenderloin and cook quickly.
This recipe is simple, flavorful, and great for weeknights.
The creamy sauce elevates the dish without much effort.
Pairs well with potatoes, rice, or crisp salad sides.

2) Easy Tender Pork Medallions Recipe

I’ve lost count of how many times these pork medallions have saved my dinner plans. We’ve all been there—standing in front of the fridge, tired, hungry, and seconds away from ordering takeout. Then I spot the pork tenderloin waiting for its turn. That’s when this dish comes to the rescue. It feels like one of those pork chop recipes you keep coming back to, because it never fails.

I like how these medallions cook fast but still manage to taste like something I put thought into. The sear on the outside locks in the juices, while the creamy sauce makes it taste fancy enough for guests. Honestly, this is one of my favorite pork recipes for dinner when I need comfort without fuss.

Some nights I serve it with buttery mashed potatoes. Other times I let it cozy up with roasted veggies. Either way, this recipe earns its spot on my short list of pork tenderloin recipes worth repeating.

3) Ingredients for Tender Pork Medallions

Pork Tenderloin: The star of the recipe. Slice it into medallions, and it transforms into tender bites that cook fast.

Olive Oil: It helps achieve that golden sear and keeps the pork juicy.

Garlic: I use fresh garlic cloves, finely minced, for a warm flavor that deepens the sauce.

Chicken Broth: A splash brings depth and helps deglaze the pan, pulling up the bits left from searing.

Heavy Cream: This ingredient ties the sauce together and adds richness without making it heavy.

Dijon Mustard: Just a teaspoon wakes up the flavors and cuts through the cream.

Salt and Pepper: These are the basics, but they matter. Season generously for the best taste.

Fresh Parsley: Sprinkle it at the end for a pop of color and a fresh bite.

4) How to Make Tender Pork Medallions

Step 1. Slice the pork tenderloin into even medallions, about one inch thick, and season both sides with salt and pepper.

Step 2. Heat olive oil in a skillet. Place the medallions into the pan, searing them for two or three minutes per side until golden. Remove them once cooked through.

Step 3. In the same skillet, sauté minced garlic until it softens. Add chicken broth and scrape up the browned bits clinging to the pan.

Step 4. Lower the heat. Whisk in the cream and Dijon mustard, stirring as the sauce begins to thicken.

Step 5. Return the pork to the pan. Spoon the sauce over the medallions and let them warm through for a couple more minutes.

Step 6. Sprinkle with parsley before serving. Pair with your favorite side dish, and dinner is ready.

5) Tips for Making Tender Pork Medallions

I’ve learned that the trick with pork tenderloin is to avoid overcooking it. The meat is lean, so it can dry out quickly. Keep an eye on the heat and aim for just done. If the center is still slightly pink, that’s when it’s the juiciest.

If you want more depth in the sauce, a splash of white wine after searing works wonders. Let it cook down before adding broth. I also recommend letting the pork rest a minute after cooking, even if it’s brief, to help the juices settle back into the meat.

And don’t be shy with the seasoning. Pork loves a good pinch of salt and pepper. Sometimes I toss in fresh thyme or rosemary if I have it lying around. The herbs bring a cozy flavor without making the recipe complicated.

6) Making Tender Pork Medallions Ahead of Time

I often cook these medallions earlier in the day if I know I’ll be busy at dinner time. They reheat well, especially if I keep them in their sauce. The key is to store the pork in an airtight container with enough sauce to keep the meat moist.

If I’m preparing for guests, I might sear the pork ahead and finish it later. That way, the dish feels fresh when I serve it, but I’ve already done most of the work. It’s a little trick that saves time without losing flavor.

One more thing: don’t slice the tenderloin too early. Cutting it right before cooking keeps the texture soft and tender.

7) Storing Leftover Tender Pork Medallions

Leftovers don’t last long in my house, but when they do, I tuck them into a sealed container and keep them in the fridge. They’ll stay good for up to three days. Warm them gently on the stove or in the oven so the meat doesn’t toughen.

Sometimes I use leftovers in sandwiches or slice them into thin strips for a salad. The creamy sauce doubles as a dressing if I thin it out a little with lemon juice.

If you’re freezing the pork, store it with sauce. It reheats better that way. Without sauce, the meat can turn dry. I like to thaw overnight in the fridge before warming it up again.

8) Try these Main Course next!

9) Tender Pork Medallions