I often double the recipe, because the leftovers are great too, and they keep well in the fridge for several days. I’ve always been drawn to simple, easy recipes. Just a few ingredients and up to 30 minutes are ideal, and this recipe fits the bill. Made with well-seasoned slices of pork tenderloin, these pork medallions are flavorful and truly easy to make. Everyone around here enjoys them!
Ingredients
Instructions
Expert tip
It’s important to let the medallions rest for a few minutes before serving them. Much like pork chops and steaks, if you cut into them too soon, the tasty juices will escape. Pork tenderloin: Most weigh between 1 and 1.25 pounds. Since they’re often sold in packages of two, I frequently double the recipe. To season: I use kosher salt, freshly ground black pepper, garlic granules (I prefer them to garlic powder), smoked paprika, and ground cumin. For frying: I like to use ghee. It’s as flavorful as butter, but it doesn’t burn as quickly. You start by slicing the pork tenderloin into 12 slices, each 1-inch thick. Next, press on the slices with your hands to gently flatten them. Mix the spices in a small bowl and sprinkle them all over the pork slices, on both sides. Cook the medallions in ghee until just done, about 3 minutes per side over medium-high heat. If the pan seems to be getting too hot, reduce the heat to medium. Allowing them to rest enables the juices to settle and redistribute, ensuring juicy meat.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a couple of ideas for you:
You can use different fats for cooking the medallions. I’m partial to ghee, but other tasty options include olive oil, bacon fat, and avocado oil, which is less flavorful but has a high smoking point.Vary your seasonings. Good options include onion granules, dried thyme, and dried oregano.
Serving suggestions
This is such a quick and easy recipe, so I don’t want to complicate things with a laborious side dish. I often serve these medallions with a simple side salad that I can make ahead of time:
Tomato saladBroccoli saladArugula saladAsparagus saladCucumber salad
Storing leftovers
One of the best things about this recipe is that the leftovers taste great, as long as you reheat them very gently. You can keep them in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave, covered, on 50% power, and make sure not to overheat them.
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