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Pork Tenderloin Medallions

Pork tenderloin medallions with a golden, deeply seared crust and blush-pink interior, finished with a quick pan reduction sauce. Sauté garlic, simmer broth and rosemary, then toss medallions in a glossy Dijon-lemon pan sauce for a fast weeknight pork dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin medallions
  • 2 pork tenderloins Sliced into 1.5-inch medallions (about 1 lb each).
  • salt and pepper To taste.
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic Minced.
  • 0.5 cup chicken broth
  • 1 tsp fresh rosemary Minced.
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice Freshly squeezed.
  • fresh parsley For garnish.

Equipment

  • 1 skillet

Method
 

Sear the medallions
  1. Pat the pork medallions dry and season generously with salt and pepper to help form a golden crust.
  2. Heat the olive oil in a skillet over high heat, then sear the medallions 2–3 minutes per side without moving until deeply golden (work in batches if needed).
  3. Remove the medallions to a plate, reduce heat to medium, and melt the butter in the same skillet.
Make the pan reduction sauce
  1. Sauté the garlic for 30 seconds, then add the chicken broth and minced rosemary and scrape up browned bits.
  2. Simmer the sauce for 2 minutes, stirring occasionally, until the flavor concentrates slightly.
  3. Stir in the Dijon mustard and lemon juice until the sauce looks glossy and is slightly reduced, about 30–60 seconds.
  4. Return the medallions to the pan, toss to coat in the sauce for 1–2 minutes just to warm through, then garnish with fresh parsley.

Notes

For best color, keep the skillet hot and avoid moving the medallions during searing; crowding can cause steaming instead of browning. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet over medium-low until warmed through (add a splash of broth if needed). Freezing is not recommended because tenderloin can dry out when reheated. For a lighter option, use reduced-sodium broth and reduce the butter to 1 tbsp while keeping the same Dijon and lemon balance.