Go Back

Pork Tenderloin Medallions with Garlic Herb Pan Sauce

Pork tenderloin medallions with a golden crust and blush-pink interior, finished with a quick garlic herb pan sauce. You’ll sear the medallions, simmer a broth-rosemary reduction, then toss everything together until the sauce turns glossy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pork medallions
  • 2 lb pork tenderloin Sliced into 1.5-inch medallions
  • 0.5 salt To taste
  • 0.5 black pepper To taste
Pan sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic Minced
  • 0.5 cup chicken broth
  • 1 tsp fresh rosemary Minced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice Fresh
  • 0.25 fresh parsley For garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork
  1. Pat the pork tenderloin medallions dry, then season generously with salt and pepper.
  2. Heat olive oil in a skillet over high heat, then sear medallions 2–3 minutes per side without moving until deeply golden, working in batches if needed.
  3. Remove medallions to a plate and reduce heat to medium.
Build the garlic herb pan sauce
  1. Melt butter in the same skillet, then sauté garlic for 30 seconds.
  2. Add chicken broth and rosemary, scrape up browned bits, then simmer for 2 minutes.
  3. Stir in Dijon mustard and lemon juice until the sauce is glossy and slightly reduced.
Finish and serve
  1. Return medallions to the pan, toss to coat, and heat just until warmed through.
  2. Garnish with fresh parsley and serve immediately.

Notes

For the best blush-pink center, don’t crowd the skillet—sear in batches so each medallion gets a deep golden crust. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over medium-low until just warm. Freezing isn’t recommended because tenderloin can dry out. For a dairy-light swap, use an equal amount of olive oil for the butter step and reduce the Dijon slightly to keep the sauce cohesive.