Greek Pork Tenderloin Medallions
Experience the vibrant flavors of the Mediterranean with this Greek Pork Tenderloin Medallions recipe! Tender slices of pork are marinated in a zesty blend of olive oil, fresh lemon juice, garlic, oregano, thyme, and a touch of cumin, creating a beautifully aromatic and perfectly seasoned dish. Quick and easy, this recipe comes together in just 30 minutes of cook time and is perfect for weeknight dinners or casual entertaining. Sear the medallions to a golden-brown finish, then garnish with fresh parsley and serve with lemon wedges for a refreshing citrusy kick. Ideal when paired with creamy tzatziki or a crisp Greek salad, this recipe transforms simple ingredients into a wholesome and flavorful meal.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp ground cumin
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- 4 lemon wedges (for serving)
Instructions
Trim the pork tenderloin of any silver skin and slice it into 1-inch thick medallions.
In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, ground cumin, salt, and black pepper to create the marinade.
Add the pork medallions to the bowl and toss to coat them evenly in the marinade. Cover the bowl with plastic wrap or transfer the pork and marinade to a resealable plastic bag. Let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for enhanced flavor.
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil to the pan if necessary to prevent sticking.
Working in batches if needed, place the medallions in the pan, ensuring they do not overcrowd. Cook for 3-4 minutes on each side or until they are golden brown and reach an internal temperature of 145°F (63°C). Avoid overcooking to keep the pork tender.
Transfer the cooked medallions to a platter and let them rest for 5 minutes before serving. Resting allows the juices to redistribute, ensuring a more tender and flavorful result.
Garnish the medallions with fresh parsley and serve with lemon wedges on the side for an extra burst of freshness. Optionally, pair with tzatziki or a Greek salad.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.8 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 153 mg | 12% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2552 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
