Pork tenderloin is one of my favorite proteins for an easy weeknight dinner because it cooks quickly and stays tender when prepared properly. These pork medallions are seasoned with simple pantry spices, seared until golden brown, and finished in a rich garlic butter sauce that is perfect spooned over the top. Serve them with your favorite vegetables, potatoes, or a side salad for a dinner that feels a little fancy without much extra effort.
Why You'll Love These Pork Medallions
These pork medallions are one of those recipes that looks impressive but is surprisingly easy to make. The pork stays tender and juicy, while the garlic butter sauce adds rich flavor without requiring a long list of ingredients.
- Ready in about 30 minutes for an easy weeknight dinner
- Made with pork tenderloin, one of the leanest and most tender cuts of pork
- Juicy and tender with a golden brown seared crust
- Rich garlic butter and Dijon sauce that tastes restaurant worthy
- Family friendly and easy to pair with potatoes, vegetables, rice, or a simple salad
- Naturally low carb, high protein, and gluten free
- Uses simple pantry ingredients you may already have on hand
Looking for more ways to cook pork tenderloin? Try my Air Fryer Pork Tenderloin, teriyaki glazed pork tenderloin, and smoked pork tenderloin recipe.
What Pork Tenderloin Medallions Taste Like
Pork tenderloin is one of my favorite proteins because it's lean, affordable, and cooks really quickly. These pork medallions are tender and juicy with a flavorful golden brown crust on the outside. The garlic butter sauce is rich and savory, while the Dijon mustard adds just enough flavor to keep it from tasting like plain butter. It feels a little fancy, but it's the kind of dinner that's easy enough to make on a weeknight.
Ingredients You'll Need
These pork medallions use simple ingredients you may already have in your kitchen, but together they make a sauce that tastes like you spent much more time on dinner than you actually did.
Pork Tenderloin - You'll need one pork tenderloin, sliced into medallions about 1 inch thick. Pork tenderloin is a lean, tender cut that cooks quickly and stays juicy when not overcooked.
Salt, Pepper, Garlic Powder, Onion Powder, and Paprika - These simple seasonings give the pork plenty of flavor and help create a beautiful golden brown crust.
Avocado Oil or Olive Oil - Used for searing the pork medallions. Choose an oil with a high enough smoke point for browning.
Butter - Adds richness to the sauce and helps carry the garlic flavor throughout the dish.
Garlic - I usually use jarred minced garlic because it's quick and convenient, but fresh garlic works just as well.
Chicken Broth - Helps deglaze the skillet and creates the base of the sauce while picking up all of the flavorful browned bits from the pan.
Dijon Mustard - Adds a subtle tang and depth of flavor that balances the richness of the butter sauce without overpowering the pork.
How To Make Pork Medallions
Step 1 - Prepare the pork medallions
Slice the pork tenderloin into 1-inch thick medallions, then gently press them with your hand to about ¾-inch thick. Season both sides generously with salt, pepper, garlic powder, onion powder, and paprika.
Step 2 - Sear the pork
Heat avocado oil in a large skillet over medium-high heat. Add the pork medallions and cook for 3 to 4 minutes per side until deeply golden brown and cooked through. Transfer the pork to a plate and set aside.
Step 3 - Make the garlic butter sauce
Reduce the heat to medium and add the butter and minced garlic to the skillet. Cook for about 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes, then whisk in the Dijon mustard.
Step 4 - Finish and serve
Return the pork medallions to the skillet and spoon the sauce over the top. Let them warm through for 1 to 2 minutes, then serve with your favorite vegetables, potatoes, rice, or a simple salad.
Tips For Juicy Pork Tenderloin Medallions
Don't slice them too thin - Keeping the pork medallions about ¾-inch thick helps them stay juicy while still cooking quickly.
Use a hot skillet - A properly heated skillet creates a beautiful golden brown crust without overcooking the inside.
Avoid overcooking - Pork tenderloin is very lean, so it can dry out if cooked too long. I like to cook pork to an internal temperature of 145°F and then let it rest for a few minutes before serving.
Let the pork rest - Even a short 5-minute rest allows the juices to redistribute throughout the meat instead of running out onto the plate.
Don't skip the pan sauce - The chicken broth loosens all of the flavorful browned bits from the bottom of the skillet, which adds tons of flavor to the finished dish.
Use a meat thermometer - It's the easiest way to make sure your pork medallions are perfectly cooked every time without guessing.
What To Serve With Pork Medallions
These pork medallions are versatile enough to pair with almost any side dish. The garlic butter sauce is especially good spooned over vegetables, potatoes, or rice.
For a low carb meal, serve them with roasted broccoli, air fryer mushrooms, mashed cauliflower, or a simple side salad.
If you're feeding a family, try serving the pork medallions with roasted potatoes, mashed potatoes, rice, or buttered noodles. The sauce is delicious drizzled over any of these sides.
One of the things I love about this recipe is that I can keep my plate lower carb with vegetables while serving potatoes or rice for the rest of the family without making a separate meal.
Frequently Asked Questions
I don't recommend it. Pork loin and pork tenderloin are different cuts of meat. Pork tenderloin is much more tender and cooks quickly, making it ideal for pork medallions. Pork loin is larger and leaner and requires a different cooking method such as BBQ pulled pork in the slow cooker.
The USDA recommends cooking pork to an internal temperature of 145°F followed by a 3-minute rest. This keeps the pork tender and juicy without overcooking it.
Yes. You can cook the pork medallions and store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of chicken broth to help keep them moist.
Yes, but the Dijon adds a subtle tang and depth of flavor that really complements the pork. The sauce will still be delicious without it.
Pork medallions can become tough if they are overcooked. Since pork tenderloin is very lean, using a meat thermometer is the easiest way to ensure perfectly juicy results every time.
Recipe Card
Pork Medallions (Juicy Pork Tenderloin Medallions in Garlic Butter Sauce)
Ingredients
- 1 pork tenderloin about 1 to 1½ pounds, sliced into 1-inch thick medallions
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon avocado oil or olive oil
- 4 tablespoons butter
- 4 cloves garlic minced (or 1 tablespoon jarred minced garlic)
- ½ cup chicken broth
- 1 tablespoon Dijon mustard
Method
- Slice the pork tenderloin into 1-inch thick medallions. Gently press each medallion with your hand until it is about ¾-inch thick. Season both sides with the salt, pepper, garlic powder, onion powder, and paprika.
- Heat the avocado oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and cook for 3 to 4 minutes per side until golden brown and the internal temperature reaches 145°F. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the butter and minced garlic to the skillet and cook for about 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes, then whisk in the Dijon mustard.
- Return the pork medallions to the skillet and spoon the sauce over the top. Cook for 1 to 2 minutes, just until heated through. Serve immediately with the garlic butter sauce.
Notes
- Pork tenderloin cooks quickly, so I recommend using a meat thermometer and removing the pork from the skillet when it reaches 145°F. Let it rest for a few minutes before serving for the juiciest results.
- I usually use jarred minced garlic for convenience, but fresh garlic works just as well.
- The sauce is delicious spooned over roasted vegetables, mashed potatoes, rice, or cauliflower mash.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of chicken broth to help keep the pork moist.
- Nutrition information is an estimate and can vary based on the exact ingredients used.
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