Herbed Pork Medallions
Tender, juicy, and packed with aromatic flavor, these Herbed Pork Medallions are the perfect way to elevate your weeknight dinners or impress guests at a dinner party. Made with succulent pork tenderloin coated in a savory blend of fresh thyme, rosemary, garlic, and a touch of salt and pepper, these medallions are seared to golden perfection for a beautifully crisp crust. A quick pan sauce of chicken stock, butter, and garlic adds a velvety finish, while fresh parsley lends a pop of color and freshness. This easy yet elegant 35-minute recipe is ideal for busy cooks who want restaurant-quality results at home. Serve with roasted potatoes or steamed vegetables to complete this mouthwatering dish that’s sure to become a family favorite. Perfect for searches like "easy pork medallion recipes," "herbed pork tenderloin dinner," or "quick gourmet meals."
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary leaves
- 3 cloves garlic cloves
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 0.5 cup chicken stock
- 2 tbsp parsley for garnish
Instructions
Trim the pork tenderloin of any silver skin and cut it into 1-inch thick medallions.
Lightly press each medallion to flatten it slightly using your palm or the side of a knife.
In a small bowl, mix together the thyme, rosemary, salt, and black pepper.
Season both sides of the pork medallions with the herb mixture.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the pork medallions to the skillet and sear for 2-3 minutes on each side until golden brown. Work in batches if needed to avoid overcrowding the pan.
Remove the medallions from the skillet and set them aside on a plate, tented with foil to keep warm.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of butter and minced garlic. Sauté the garlic for 30 seconds until fragrant.
Deglaze the pan by adding the chicken stock, scraping up the browned bits from the bottom of the pan with a wooden spoon.
Simmer the mixture for 2-3 minutes to reduce slightly and thicken the sauce.
Return the pork medallions to the skillet, turning them to coat in the sauce, and cook for an additional 1-2 minutes to reheat.
Transfer the pork medallions to a serving platter, spoon the sauce over the top, and garnish with fresh parsley.
Serve immediately with your choice of sides, such as roasted potatoes or steamed vegetables.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3969 mg | 173% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.5 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 83 mg | 6% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2188 mg | 47% | |
*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.
