Take one look at the recipes on At Home With Joanna, and you’ll quickly discover that one of my favorite proteins to cook is pork tenderloin. It’s as delicious as it is versatile, so I am often looking for new ways to make it. Inspired by Diethood, these pan seared pork medallions are easy to make and may be my new favorite way to use tenderloin. (I can’t believe it took me this long to try this).
Eating them reminded me of having filet mignon- they’re that juicy and tender. Served with a healthy side, you’ll have a balanced meal on the table in no time!
Pan Seared Pork Medallions
Ingredients
Oil- Avocado, Vegetable or Light Olive Oil (anything with a higher smoke point)
1lb Pork Tenderloin, cut into 12 medallions
Salt and Pepper, to taste
1 tsp (amount depends on your taste preference) each Dried Thyme, Sweet Paprika, Garlic Powder
1 Tbsp Butter
½ cup Low-Sodium Chicken or Vegetable Broth
Optional: Chopped Fresh Parsley
Instructions
Heat oil in a large skillet, and set over medium-high heat. Combine the salt, pepper, thyme, paprika, and garlic powder.
Cut the pork tenderloin into 12 slices and sprinkle the seasoning you made over each pork medallion. Press down on the medallions to ensure the seasoning is applied well. Keep in mind to flatten the medallions to an even thickness.
Pork medallions: You’ll most likely have to cook them in two batches to prevent the pan from being crowded (which would 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 them for 3 to 4 more minutes, or until they’re done. Cooking times will vary depending on the thickness of the pork. You will know they are ready when the internal temperature registers at 145˚F.
Next, remove the pork medallions from the skillet, and set aside on a plate/platter.
Make the sauce by returning the skillet to the heat. Slowly add in the chicken broth. This will likely smoke/steam, so be careful! 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 a bit of butter to slightly thicken the sauce.
Return medallions to the skillet. Spoon the sauce over the medallions, and cook for 1 minute to heat through.
Garnish with parsley, if desired.
Enjoy!
Related:
Gochujang Pork and Peppers Recipe