pork medallions

Tender and succulent seared pork medallions, with a lemony white wine sauce, are elegant enough for entertaining but easy enough to prepare for every day meals. 

Pork Medallions with Lemon Garlic Sauce

olive oil

pork tenderloin

salt

black pepper

shallot, finely chopped

garlic,

all-purpose flour

dry white wine

chicken broth

lemon

lemon juice (from 1 lemon)

parsley,

unsalted butter

Slice pork tenderloin into 8 pieces of equal...

Slice pork tenderloin into 8 pieces of equal thickness. Place each piece between two layers of plastic wrap and use a mallet or a rolling pin to pound into a thickness of about 1/2-inch. Season each piece with salt and pepper. 

Heat oil in a large skillet over medium-high...

Heat oil in a large skillet over medium-high heat. Add pork to pan in a single layer (you will likely have to do this in batches depending on the size of your skillet) and cook for 2-3 minutes per side or until internal temperature reaches 145ºF. Remove from pan and place on a plate and cover with foil. Repeat with remaining pork. 

Reduce heat to medium and add shallots to...

Reduce heat to medium and add shallots to the same pan (add another 1/2 to 1 teaspoon olive oil if pan is too dry) and cook for 2-3 minutes or until translucent. Add garlic and continue to cook for 1 minute or until fragrant. Add flour, and cook while stirring constantly, for 1 minute.

Add wine and increase heat to medium-high. Simmer...

Add wine and increase heat to medium-high. Simmer wine until reduced by about half, about 2 minutes. Add chicken broth slowly while stirring, and continue to cook until thickened slightly, about 5 minutes. 

Reduce heat to low. Add lemon zest, lemon...

Reduce heat to low. Add lemon zest, lemon juice, parsley, and butter. Stir until butter is melted. Return pork to pan to coat in lemon-garlic sauce. Serve immediately, sprinkled with additional parsley if desired.

https://mediavine-res.cloudinary.com/video/upload/zxfkv6gycxtrvpmutql4.mp4

Tender and succulent seared pork medallions, with a lemony white wine sauce, are elegant enough for entertaining but easy enough to prepare for every day meals.

Pork Medallions

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Pork medallions

banana shallots

chestnut mushrooms

garlic

plain flour

milliliters madeira

chicken stock

thyme

½ tbsp wholegrain mustard

milliliters double cream

potato

Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.

Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free.&nbsp;Add the thyme and&nbsp;mustard and season to taste.

Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

These pork medallions are incredibly tender, juicy, and flavorful. Rounds of pork tenderloin are perfectly seasoned, seared until golden, and served in a rich savory sauce. They&#039;re easy enough for weeknights, and they&#039;re ready in just 25 minutes!

Pork Medallions Recipe

EACH: sweet paprika, garlic powder, and onion powder

½ teaspoon EACH: oregano, salt, and pepper

pork

butter

parsley (to serve)

mix spices

In a small bowl, mix the paprika, garlic powder, onion powder, oregano, salt, and pepper.

season pork

Cut the pork tenderloin into medallions (slices) and dry them with paper towels. Season both sides of the pork medallions with the spices.

sear pork

Working in 2 batches, heat the olive oil in a large, cast iron frying pan over medium-high heat. Sear the medallions for 2-3 minutes then flip them over and sear on the other side until golden. Remove the cooked medallions and then add extra olive oil for the second batch, if needed.

make sauce

Remove the medallions from the pan and add the chicken stock, scraping the bottom of the pan to remove any stuck-on bits. Add the butter and whisk it into the sauce so it thickens a little bit.

serve

Remove the pan from the heat and add the cooked pork medallions and any accumulated juices. Stir them so that they&#39;re coated in the sauce and then sprinkle a little minced parsley over the top.

https://content.jwplatform.com/videos/6UdE9Lqf.mp4

These pork medallions are incredibly tender, juicy, and flavorful. Rounds of pork tenderloin are perfectly seasoned, seared until golden, and served in a rich savory sauce. They're easy enough for weeknights, and they're ready in just 25 minutes!

lemon juice ((from 1 lemon))

parsley, ((more for garnish))

Pound

Slice pork tenderloin into 8 pieces of equal thickness. Place each piece between two layers of plastic wrap and use a mallet or a rolling pin to pound into a thickness of about ½ -inch. Season each piece with salt and pepper. 

Brown

Heat oil in a large skillet over medium-high heat. Add pork to pan in a single layer (you will likely have to do this in batches depending on the size of your skillet) and cook for 2 to 3 minutes per side, or until internal temperature reaches 145ºF. Remove from pan and place on a plate and cover with foil. Repeat with remaining pork. 

Sauté

Reduce heat to medium and add shallots to the same pan (add another ½ to 1 teaspoon olive oil if pan is too dry) and cook for 2 to 3 minutes or until translucent. Add garlic and continue to cook for 1 minute or until fragrant. Add flour, and cook while stirring constantly, for 1 minute.

Simmer

Serve

https://content.jwplatform.com/videos/xf94umav.mp4

These juicy pork medallions are pan-seared to perfection and served in a creamy mushroom sauce. It&#039;s a delicious keto dinner recipe that&#039;s easy enough for a weeknight and elegant enough for a special occasion. So tender and flavourful!

Easy Pork Medallions Recipe

lb pork tenderloin (sliced 1 inch thick)

Salt and pepper

tbsp avocado oil (divided)

dry white wine ((or chicken broth))

tbsp butter

mushrooms (sliced)

garlic (minced)

tbsp chopped fresh rosemary ((or thyme))

heavy whipping cream

Place the pork tenderloin slices between sheets of waxed paper and gently pound with a meat mallet to about 1/2 inch thickness. Season lightly with salt and pepper.

In a large skillet, heat 1 tablespoon of the avocado oil over medium heat. Add half of the pork slices in a single layer and cook about 2 to 3 minutes per side, until nicely browned.

Remove to a plate and repeat with the remaining oil and pork slices.

Add the wine or broth to the pan to deglaze the pan. Allow to cook until most of the liquid has evaporated, about 2 minutes.

Add the butter to the hot skillet and let melt. Add the mushrooms and sauté until golden brown, about 5 minutes. Add the garlic and rosemary and cook until fragrant, about 1 minute more.

Reduce the heat to medium low and stir in the cream. Cook until thickened, another 2 to 3 minutes. Return the pork and any accumulated juices to the pan and warm through. Add additional salt and pepper to taste.

Delicious dish! The meat was tender and juicy. The sauce was perfect. Thank you!

So delicious! We scaled this down to 2 servings (using water rather than wine or stock because that's all I had), but next time I'll probably just make the whole thing because I'm sure we'll have no problem eating this everyday for a couple of days! Perfect for a Thursday/Friday night meal, and you get so much bang for your buck. Thank you, Carolyn, this is definitely another keeper!

Made this for my husband and I tonight. It was excellent! He said it is a keeper!

I am admittedly not a good cook. This was fabulous! My family liked it a lot. Very easy. It’s now among my favs. Thank you.

Hi, Sorry I'm butting in, but I'm dairy free and have been so happy with a few of the new heavy cream substitutes out now. Oddly Country Crock has one, but it has a lot of stuff in it that's not really keto, I like it anyway. Califia Farms is good and so is Silk brand. They all have worked well in recipes without the coconut flavor. This is a wonderful recipe they work well in too.. Good luck!

I made this for dinner last night. A delicious medallion that comes together quickly. The pork was fork tender and the sauce was delicious too. Served it with roasted gold potatoes and garlic string beans. As it's only two of us, one tenderloin yielded leftovers...perhaps some sort of medallion slider in the near future. Great dish.

So delicious! Even with substituting 2 tsp dried thyme (what I had on hand …pre-soaked in a bit of hot water to soften) the sauce was still amazing.

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Top 6 pork medallions recipes from across the web

The most viewed pork medallions recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Medallions with Lemon Garlic S...

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The most viewed pork medallions recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine