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Pork tenderloin is renowned for its tenderness. This cut is located along the spine of the pig and is known for being lean and flavorful. What sets pork tenderloin apart is its subtle flavor profile that allows it to absorb marinades, spices, and sauces exceptionally well. This characteristic makes it ideal for recipes that require a punch of flavor, such as our savory garlic herb medallions.

Pork Medallions

Elevate your dinner game with these Savory Garlic Herb Pork Medallions! Perfect for weeknights or special occasions, this easy-to-follow recipe features tender pork tenderloin marinated in aromatic garlic and fresh herbs. Serve it alongside creamy mashed potatoes, vibrant roasted veggies, or grains for a satisfying meal. With a burst of flavor in every bite, this dish is sure to impress your family and friends! #PorkMedallions #SavoryRecipes #WeeknightMeals #CookingMadeEasy #DeliciousDinner #PorkTenderloin #HerbRecipes
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Ingredients
  

1.5 lbs pork tenderloin, cut into 1-inch medallions

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

1 teaspoon smoked paprika

Salt and pepper, to taste

1/2 cup chicken or vegetable broth

1 tablespoon Dijon mustard

2 tablespoons unsalted butter

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Pork: Season the pork medallions generously with salt, pepper, smoked paprika, minced garlic, rosemary, and thyme. Let them marinate for at least 30 minutes (or up to overnight in the refrigerator for enhanced flavor).

    Sear the Medallions: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork medallions in a single layer (you may need to work in batches) and sear for about 4-5 minutes on each side until they are nicely browned. Remove the medallions from the skillet and set aside.

      Create the Sauce: In the same skillet, add the chicken or vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard and let the mixture reduce slightly for about 2 minutes.

        Finish the Dish: Reduce the heat to low and return the medallions to the skillet. Let them simmer in the sauce for another 5 minutes until they are cooked through (internal temperature should reach 145°F). Add the butter and stir until melted to create a silky sauce.

          Serve: Plate the pork medallions and drizzle the sauce over the top. Garnish with fresh parsley for a pop of color and freshness.

            Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4