pork medallions recipe
The Best pork medallions recipe
What I love most about pork medallions is how they work for so many different occasions. They’re great for a quick weeknight dinner when you need something hearty but not too heavy, or they’re perfect for a casual family gathering where you want something impressive but not overly complicated. My husband always says they’re the kind of dish that makes everyone feel like they’re eating something special, even if it’s just a simple meal. And honestly, they’re not just about taste—they’re also a pretty decent way to get some lean protein without all the extra fat. The tender slices are packed with flavor from the marinade, and the way they cook so evenly means you’re not dealing with any dry or tough bits. It’s a recipe that’s as practical as it is delicious, and that’s why I keep coming back to it.
Classic Pork Medallions with Garlic Butter Sauce
Tender pork medallions marinated in garlic and herbs, served with a rich garlic butter sauce. Perfect for a quick yet impressive weeknight dinner.
🥘Ingredients
- 1.5 lbs pork loin cut into 1-inch medallions
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Pat pork medallions dry with paper towels. -
2
In a bowl, combine olive oil, Dijon mustard, minced garlic, rosemary, thyme, salt, and pepper. Toss pork medallions in the marinade and let sit for 10 minutes. -
3
Heat a large oven-safe skillet over medium-high heat. Add pork medallions and cook for 4-5 minutes per side until golden brown and cooked through (145°F internal temp). Transfer to a baking sheet. -
4
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, chicken broth, lemon juice, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened. -
5
Return pork medallions to the skillet with the sauce. Spoon sauce over the medallions and transfer everything to the preheated oven. Bake for 10-12 minutes until the sauce thickens further.
🔧Equipment
- Mixing bowl
- Cutting board
- Sharp knife
- Oven-safe skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a splash of red wine to the sauce while simmering.
- You can substitute pork loin with pork shoulder for a richer, more tender result.
- Marinate the pork overnight for deeper flavor if desired.
Substitutions: {“flour”:”Use almond flour for a gluten-free option.”,”butter”:”Replace with olive oil for a lighter sauce.”}
Watch Video Of How Classic Pork Medallions with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Pork Medallions with Garlic Butter Sauce
What is the best way to marinate pork medallions for maximum flavor?
The best way to marinate pork medallions for maximum flavor is to combine soy sauce, garlic, ginger, honey or brown sugar, and a splash of apple cider vinegar or lime juice. For a richer taste, add 1-2 tbsp of Worcestershire sauce and a pinch of black pepper and red pepper flakes. Marinate the medallions for at least 2 hours (or up to overnight) in the fridge to let the flavors penetrate deeply.
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How do I prepare pork medallions for cooking to ensure they stay tender?
To keep pork medallions tender, start by pounding them lightly with a meat mallet (about ½-inch thick) to even out thickness. Pat them dry with paper towels before seasoning, as moisture helps with browning. For extra tenderness, you can bake them at 375°F (190°C) for 15-20 minutes instead of grilling, or use a two-step cooking method (sear first, then finish low and slow). Avoid overcrowding the pan to prevent steaming them instead of searing.
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Can I use boneless pork chops instead of pork medallions, and if so, how do they compare?
Yes, you can use boneless pork chops, but they’ll need adjustment for texture and cooking time. Since medallions are thinner and cook faster, chops will take longer to sear properly and may dry out if overcooked. Instead of pounding them, cut them into ½-inch slices to mimic medallion thickness. For best results, cook them at a lower heat (350°F/175°C) and basting them with sauce halfway through. They’ll be slightly less tender but still delicious if handled carefully.
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What are some great side dishes that pair well with pork medallions?
Pork medallions go perfectly with classic sides like garlic mashed potatoes, roasted Brussels sprouts with bacon, or a fresh salad with a tangy vinaigrette. For something lighter, try cucumber-tomato salad with mint and lemon or crispy roasted sweet potatoes. A simple chimichurri or chimichanga sauce also elevates the dish. If serving at a gathering, consider garlic bread or a warm crusty baguette to soak up the juices.
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How can I prevent pork medallions from drying out during cooking?
To prevent drying, avoid overcrowding the pan—cook them in batches if needed—and don’t move them too much while searing. Use a high-heat pan (like cast iron) to create a quick crust before lowering the heat. For extra moisture, deglaze the pan with a splash of broth or sauce after searing, then finish cooking the medallions in the sauce. If baking, brine the pork medallions for 15 minutes before cooking (using ¼ cup salt in 2 cups water) to retain juices.
