pork tenderloin medallions recipe
- The Best pork tenderloin medallions recipe
- Creamy Garlic-Herb Pork Tenderloin Medallions
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Garlic-Herb Pork Tenderloin Medallions Works
- ❓ Frequently Asked Questions About Creamy Garlic-Herb Pork Tenderloin Medallions
The Best pork tenderloin medallions recipe
What really makes these medallions special is how they adapt to whatever you’re serving with. Pair them with a simple green salad, roasted vegetables, or even a light lemon-herb sauce, and they balance out the meal perfectly. They hold up well for leftovers too, so if you’re cooking extra, you won’t be wasting anything. Plus, the health benefits are hard to ignore. Pork tenderloin is a lean cut, high in protein and low in fat, making it a great choice for anyone watching their intake but still wanting something satisfying. My husband loves them because they’re quick to cook and never dry out, and my kids swear by them because they’re not too heavy or greasy. It’s that kind of recipe that feels like a win all around—flavorful, nutritious, and easy to enjoy without stress.
Creamy Garlic-Herb Pork Tenderloin Medallions
Tender, flavorful pork tenderloin medallions glazed with a rich garlic-herb sauce, perfect for a quick yet impressive weeknight dinner. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs pork tenderloin, cut into 1-inch medallions
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp Dijon mustard
- 1 cup chicken broth
- 1 tbsp honey
- 1 tbsp lemon juice
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture evenly over the pork medallions. -
2
Place medallions in an oven-safe skillet or baking dish, skin-side up. Roast for 12 minutes. -
3
Reduce oven temperature to 375°F (190°C). In a saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute. Stir in parsley, Dijon mustard, chicken broth, honey, and lemon juice. Simmer for 5 minutes until slightly thickened. -
4
Pour the garlic-herb glaze over the pork medallions. Return to the oven and bake for another 15-20 minutes, basting occasionally with the sauce until the pork reaches an internal temperature of 145°F (63°C).
🔧Equipment
- Mixing bowl
- Cutting board
- Knife
- Oven-safe skillet or baking dish
- Mixing spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, let the pork rest for 5 minutes after cooking before serving.
- Substitute chicken broth with vegetable broth for a vegetarian option.
- Ensure the pork reaches a safe internal temperature of 145°F (63°C) to avoid foodborne illness.
Watch Video Of How Creamy Garlic-Herb Pork Tenderloin Medallions Works
❓ Frequently Asked Questions About Creamy Garlic-Herb Pork Tenderloin Medallions
1. What is the best way to prepare pork tenderloin medallions for a quick and flavorful dish?
To achieve tender, juicy pork medallions, start by brining the meat for 30 minutes in a mixture of water, 1 cup of cold water, 1 tbsp kosher salt, 1 tbsp brown sugar, and 1 tsp black pepper. Pat them dry before seasoning with salt, pepper, and a touch of garlic powder or smoked paprika. For extra flavor, marinate them in a mixture of olive oil, soy sauce, honey, and a pinch of red pepper flakes for at least 30 minutes before grilling or pan-searing.
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2. How do I ensure the pork tenderloin medallions stay moist while cooking?
To keep the medallions moist, avoid overcooking them. Use a meat thermometer to check for doneness—pork is safe at 145°F (63°C). For pan-seared medallions, briefly sear them in a hot skillet with butter or olive oil, then transfer them to a low oven (250°F/120°C) for 10–15 minutes to finish cooking. Alternatively, bake them at 375°F (190°C) for 15–20 minutes, basting with a pan sauce made from pan juices, butter, and herbs.
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3. Can I substitute any ingredients in the pork tenderloin medallions recipe, and if so, what are the best alternatives?
Yes! Here are some common swaps:
– Marinade: Replace soy sauce with Worcestershire sauce or a mix of vinegar and olive oil for tanginess.
– Garlic: Use fresh minced garlic or a garlic powder substitute (ensure it’s high-quality).
– Herbs: Swap fresh rosemary/thyme for dried (use half the amount) or omit if preferred.
– Butter: Use olive oil, ghee, or coconut oil for a different flavor profile.
– Salt: Use sea salt or kosher salt, but adjust to taste—too much can overpower the dish.
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4. How should I cook pork tenderloin medallions in an air fryer for a crispy exterior?
For crispy air fryer medallions:
1. Prep: Pat the medallions dry, season generously with salt, pepper, and a sprinkle of cornstarch (for extra crispiness).
2. Cook: Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden and internal temp reaches 145°F (63°C).
3. Finish: Transfer to a plate, tent loosely with foil, and let rest 5 minutes before serving. Optional: Drizzle with a honey-mustard glaze or lemon aioli.
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5. Why do my pork tenderloin medallions turn out dry or tough, and how can I fix it?
Dry or tough medallions often result from:
– Overcooking: Remove from heat at 145°F (63°C) to avoid drying out.
– Not resting: Skipping the 5-minute rest allows juices to redistribute.
– Poor seasoning: Ensure meat is well-seasoned but not over-salted.
Fixes:
– Reverse sear (for larger cuts): Slow-cook at 200°F (95°C) until internal temp reaches 125°F (52°C), then sear quickly.
– Add moisture: Brush with a simple sauce (e.g., olive oil + lemon juice) during cooking.
– Brining: If using fresh pork, brine for 30 minutes to enhance tenderness.
