Pork Medallions (Juicy Pork Tenderloin Medallions in Garlic Butter Sauce)
These pork medallions are made with tender slices of pork tenderloin seared until golden brown and finished in a simple garlic butter Dijon sauce. This easy one-pan dinner is ready in about 30 minutes and pairs perfectly with vegetables, potatoes, or rice for a family-friendly meal.
Servings: 4
Calories: 300
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
Instructions
- 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.
Nutrition
Calories: 300 | Carbohydrates: 1g | Protein: 30g | Fat: 18g | Fiber: 0g