Marinated Pork Medallions
Tender, juicy, and bursting with flavor, these Marinated Pork Medallions are the perfect centerpiece for a quick yet elegant meal. This recipe combines the richness of pork tenderloin with a bold marinade featuring soy sauce, Worcestershire sauce, honey, garlic, and fragrant herbs like rosemary and thyme. The short marination time—just a couple of hours or overnight—ensures every bite is infused with savory-sweet goodness, while a quick sear in a hot skillet creates a beautifully caramelized crust. Ready in just 30 minutes, these pork medallions are ideal for weeknight dinners or special occasions. Pair them with roasted vegetables, creamy mashed potatoes, or a crisp green salad for a complete and irresistible dining experience. Perfectly seasoned, easy to prepare, and packed with protein, this dish will quickly become a favorite in your recipe rotation!
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Recipe Information
Ingredients
- 1 whole (about 1 lb) Pork tenderloin
- 3 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Honey
- 3 whole Garlic cloves, minced
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Trim the pork tenderloin of any excess fat and silver skin. Slice it into medallions approximately 1-inch thick.
In a medium-sized bowl, whisk together olive oil, soy sauce, Worcestershire sauce, honey, minced garlic, chopped rosemary, dried thyme, paprika, salt, and black pepper to create the marinade.
Place the pork medallions in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring all pieces are coated evenly. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for maximum flavor.
When ready to cook, remove the pork medallions from the marinade and allow them to rest at room temperature for 15 minutes. Discard the marinade.
Heat a large skillet or grill pan over medium-high heat. Lightly oil the pan to prevent sticking.
Sear the pork medallions for 3-4 minutes on each side, or until they develop a golden-brown crust and reach an internal temperature of 145°F (63°C). Do not overcrowd the pan; cook in batches if necessary.
Remove the medallions from the pan and let them rest for 5 minutes before serving to allow the juices to redistribute.
Serve the marinated pork medallions garnished with additional fresh rosemary, alongside your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6049 mg | 263% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 38.1 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 112 mg | 9% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2656 mg | 57% | |
*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.
