Pan seared pork tenderloin medallions with pan sauce are a weeknight lifesaver for busy weeknights. This quick recipe creates perfectly cooked, juicy pork tenderloin medallions in just minutes.
Why You'll Love These Pan Seared Pork Tenderloin Medallions
Marinated pork tenderloin (often found at two-for-one deals!) gets a quick sear in a hot cast iron pan, resulting in a flavorful crust and a tender, melt-in-your-mouth center. The entire recipe requires minimal ingredients and cleanup, making it ideal for those nights when you crave a delicious and satisfying meal without the fuss.
- Fast and Easy: On the table in under 30 minutes, this recipe is perfect for busy weeknights.
- Simple Ingredients: Just a handful of pantry staples and a marinated pork tenderloin are needed for this flavorful dish.
- Budget-Friendly: Pork tenderloin is often a budget-friendly protein, and the two-for-one sales make it even more affordable.
- Cast Iron Magic: The cast iron skillet creates a beautiful sear and locks in the juices, resulting in perfectly cooked pork.
Ingredients Overview
Keep you eyes peel for when you see the meat department at your local grocery store sell BOGO marinated pork tenderloins. They're a fast weeknight dinner secret weapon! Slice, season, and sear... Voila, dinner in less than 20 minutes!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Pan Seared Pork Tenderloin Medallions
Step 1: If you purchased a marinated pork tenderloin than you can skip marinating. A simple marinade of Italian salad dressing, Soy sauce, or any BBQ sauce for about 15 minutes is all that is needed if you want to marinate a plain pork tenderloin.
Step 2: Pat the pork tenderloin(s) dry with paper towels. If desired, trim any excess fat from the sides. Cut the pork tenderloin into 1-inch thick medallions.
Step 3: Preheat a cast iron skillet over medium-high heat. Add a tablespoon of olive oil to the pan and swirl to coat.
Step 4: Sear the pork for 2-3 minutes, seasoning the top before flipping over with your favorite seasoning blend, or simply salt and pepper. While searing, slice the onion into rings.
Step 5: Flip the pork medallions over to the uncooked side, seasoning again with salt and pepper. Add the onions rings so they can cook while the medallions sear. Allow for another 2-3 minutes for the pork, or until golden brown and cooked through (reaching an internal temperature of 145°F).
Transfer the cooked pork tenderloin medallions and cooked onions to a plate and tent with foil to let them rest for 5 minutes before serving.
Serving Suggestions
Pan seared pork tenderloin medallions are a guaranteed crowd-pleaser that takes just minutes to make - perfect for busy weeknights or when you're short on time. They go well with air fryer roasted red potatoes and air fryer asparagus, or if you want to get fancier, our Duchess potatoes or air fryer accordion potatoes.
Substitution and Variations
Some useful substitutions and variations when making this recipe:
- Increase the amount of garlic powder in the marinade for a more garlicky flavor.
- Feel free to experiment with different marinade flavors. Italian dressing, balsamic vinegar, or teriyaki sauce would all work well.
Tips for Success
Helpful tips to help you when making this recipe:
- Use a Hot Pan: A hot cast iron skillet is essential for achieving a nice sear on the pork tenderloin.
- Don't Overcrowd the Pan: Cook the pork tenderloin medallions in batches if necessary to avoid overcrowding the pan, which can lower the temperature and lead to steamed rather than seared meat.
- Don't Overcook: Pork tenderloin dries out quickly. Use a meat thermometer to ensure the internal temperature reaches 145°F for perfectly cooked, juicy pork.
- Let it Rest: Letting the cooked pork rest for a few minutes allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
Storage Options
Here is how I store leftovers when making this recipe:
- Leftover cooked pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat or in the microwave until warmed through.
- Cooked pork tenderloin can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Frequently Asked Questions
Pork chops or boneless pork loin can be substituted, but adjust the cooking time accordingly as these cuts are typically thicker than tenderloin.
A good indication is to flick a few drops of water onto the pan. The water should skitter about and sizzle.
No, any herb or seasoning blend can be sprinkled on top of the medallions while searing. Many pork tenderloins are sold marinated in the packaging also.
The safe internal temperature for cooked pork tenderloin is 145°F (63°C). Use a meat thermometer to check the temperature of the thickest part of the pork to ensure it's cooked through.
More Dinner Recipes
Get The Recipe!
Pork Tenderloin Medallions with Pan Sauce
Equipment
- 9 inch Round Cast Iron Skillet
Ingredients
- marinade Optional, if not already marinated
- 16 oz pork tenderloin marinated and sliced into 1" medallions
- 1 tablespoon olive oil or vegetable oil
- seasoning salt to taste
- black pepper to taste
- 1 large yellow onion sliced into rounds
Instructions
- If you purchased a marinated pork tenderloin than you can skip marinating. A simple marinade of Italian salad dressing, Soy sauce, or any BBQ sauce for about 15 minutes is all that is needed if you want to marinate a plain pork tenderloin.marinade
- Pat the pork tenderloin(s) dry with paper towels. If desired, trim any excess fat from the sides. Cut the pork tenderloin into 1-inch thick medallions.16 oz pork tenderloin
- Preheat a cast iron skillet over medium-high heat. Add a tablespoon of olive oil to the pan and swirl to coat.1 tablespoon olive oil
- Sear the pork for 2-3 minutes, seasoning the top before flipping over with your favorite seasoning blend, or simply salt and pepper.seasoning salt, black pepper
- While searing, slice the onion into rings.1 large yellow onion
- Flip the pork medallions over to the uncooked side, seasoning again with salt and pepper.
- Add the onions rings so they can cook while the medallions sear. Allow for another 2-3 minutes for the pork, or until golden brown and cooked through (reaching an internal temperature of 145°F).
- Transfer the cooked pork tenderloin medallions and cooked onions to a plate and tent with foil to let them rest for 5 minutes before serving.
Notes
- Use a Hot Pan: A hot cast iron skillet is essential for achieving a nice sear on the pork tenderloin.
- Don't Overcrowd the Pan: Cook the pork tenderloin medallions in batches if necessary to avoid overcrowding the pan, which can lower the temperature and lead to steamed rather than seared meat.
- Don't Overcook: Pork tenderloin dries out quickly. Use a meat thermometer to ensure the internal temperature reaches 145°F for perfectly cooked, juicy pork.
- Let it Rest: Letting the cooked pork rest for a few minutes allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
Cynthia L Grisham says
Just made this tonight and it turned out fantastic. so delicious!