Roasted Pork Medallions Recipe

Prep Pork

Trim silver skin and excess fat from the pork tenderloin. Slice into 10–12 medallions about 1 to 1½ inches thick. Pat medallions dry with paper towels.

Make Marinade

In a medium bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, 1 tbs Dijon mustard, lemon zest, 1 tsp salt and 1 tsp pepper. Whisk until combined.

Coat Pork: Add pork medallions to the bowl and toss so each piece is evenly coated. Cover and refrigerate for 20–30 minutes (or up to 2 hours). If short on time, let rest at room temperature for 10 minutes after coating before roasting.

Preheat oven to 400°F (200°C). Place a large ovenproof skillet (cast iron preferred) on the stovetop over medium-high heat. Add 1 tsp olive oil to the pan and heat until shimmering.

Sear Medallions: Remove excess marinade from medallions (shake off but don't wipe). Working in a single layer (do not overcrowd; sear in two batches if needed), place medallions in the hot skillet and sear 2–3 minutes per side until a deep golden crust forms.

Roast: Transfer the skillet with seared medallions to the preheated oven and roast 6–8 minutes for medium (internal temperature 140–145°F / 60–63°C). For medium-well, roast 9–11 minutes (145–150°F). Use an instant-read thermometer to confirm doneness.

Rest: Remove pork medallions from oven and transfer to a plate. Tent loosely with foil and rest 5–7 minutes (carryover cooking will raise internal temp a few degrees).

Sauté Shallot: Return the skillet to medium heat (if using two batches, combine any juices in the pan). Add 2 tbs unsalted butter. When melted, add the finely chopped shallot and sauté 1–2 minutes until translucent and fragrant, scraping up browned bits from the pan with a wooden spoon.

Deglaze: Pour 1 tbs dry white wine or chicken stock into the skillet to deglaze, scraping the bottom to lift fond. Let the liquid reduce by half (about 1–2 minutes).

Add Stock & Reduce: Pour in 1 cup low-sodium chicken stock and bring to a gentle simmer. Let the stock reduce by about one-third, 4–6 minutes, until slightly thickened.

Finish Sauce: Lower heat to medium-low and whisk in 2 tbs heavy cream (optional) and 1 tsp Dijon mustard. Stir in remaining 0.5 tsp salt and 0.5 tsp pepper to taste. Remove from heat and swirl in any remaining 1 tbs butter for gloss.

Plate: Spoon sauce onto serving plates or over the rested pork medallions. Garnish with chopped fresh parsley and serve with lemon wedges if desired.

Serve the roasted pork medallions immediately with your choice of sides (roasted vegetables, mashed potatoes, or a green salad). Leftovers keep refrigerated up to 3 days; reheat gently to avoid drying.

Temperature tip: For safety and juiciness, cook pork to at least 145°F and allow a 3-minute rest per USDA guidelines.