Tender, succulent seared pork medallions in a bright lemon and white wine sauce—elegant enough for guests yet quick and simple for weeknight dinners.
Recipe Overview
Why you’ll love it: Pork stays tender and juicy; the lemony white wine sauce brightens every bite.
Time: 40 minutes
Equipment: meat mallet or rolling pin, skillet
Servings: 4
Flattening pork medallions with a meat mallet, rolling pin or even a wine bottle gives you uniformly thin slices that cook quickly and evenly. That means dinner comes together in minutes, and the meat stays tender—exactly what you want for a stress-free weeknight meal or a simple dinner party main.
Why flatten meat? Thin, even medallions reduce cooking time dramatically. About a quarter-inch to a half-inch thickness sears in just a few minutes per side, delivering a golden exterior and juicy interior without overcooking.
Choose a sauce: This recipe uses a lemon-garlic white wine pan sauce, but the seared medallions pair well with many sauces—creamy mushroom sauce, light pan gravies, or classic pan-roasted jus are all great options.
This pork tenderloin medallions recipe is quick, elegant, and forgiving. A fast sear, a quick pan sauce, and you have a dinner that feels special without a lot of effort.
How To Slice Pork Tenderloin Medallions
Place the pork tenderloin on a cutting board and slice into ½-inch-thick rounds. Lay each piece between two sheets of plastic wrap, parchment, wax paper, or inside a zip-top bag. Gently pound to about ¼–½ inch thickness with a meat mallet, rolling pin, or the heel of your hand so each piece is even for quick, uniform cooking.
Tip: Using parchment or a bag instead of plastic wrap works well and keeps cleanup easy.
How To Make Pork Medallions
Cook the pork: Season the flattened medallions with salt and pepper. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Cook the pork in a single layer (work in batches if needed) for 2–3 minutes per side until the internal temperature reaches 145°F. Transfer the cooked medallions to a plate and tent with foil to rest while you make the sauce.
Make the sauce: Reduce heat to medium and add the finely chopped shallot to the skillet (add a bit more oil if the pan is dry). Sauté 2–3 minutes until translucent. Add minced garlic and cook another minute until fragrant. Sprinkle in 1 tablespoon flour and cook while stirring for about a minute to remove the raw flour taste.
Pour in ½ cup dry white wine and raise heat to medium-high. Simmer until the wine is reduced by about half, roughly 2 minutes. Slowly stir in 1 cup chicken broth and simmer until the sauce thickens slightly, about 5 minutes. Reduce heat to low, then stir in ½ teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, and 1 tablespoon unsalted butter until melted. Return the pork to the pan and turn to coat in the lemon-garlic sauce. Serve immediately garnished with extra parsley if desired.
Serving suggestions: These medallions are excellent over rice, creamy risotto, or pasta. Pair with roasted vegetables, green beans, Brussels sprouts, or a fresh salad to round out the meal.
Cooking Pork Safely
Target temperature: Pork is safe and best when cooked to an internal temperature of 145°F. For thin medallions it can be tricky to use a thermometer, so check visually if needed.
If you don’t have an instant-read thermometer, slice one medallion: the meat should be mostly white with a faint blush of pink and clear or faintly pink juices—this is the preferred medium doneness for pork. Let the meat rest for at least 3 minutes so the juices redistribute; it will continue to cook slightly while resting.
Cooking Tip
Resist the urge to slice every medallion right away. Cutting too soon releases juices and can dry the meat out.
If you see dark red in the center or truly bloody juices, return the medallions to the pan and cook a little longer. Avoid cooking to the older guideline of 160°F, which can produce dry, tough pork—145°F yields a tender, juicy result.
FAQs
Pork medallions are typically cut from the tenderloin, a lean, boneless muscle that runs along the backbone and usually weighs about one pound.
No. Pork chops are cut from the loin and often include a T-shaped rib bone; medallions come from the boneless tenderloin and are smaller, leaner rounds.
Storage & Reheating Tips
Refrigerate / Freeze: Store cooked pork tenderloins wrapped well in the refrigerator for 3–4 days, or freeze for up to 3 months.
Reheat: Gently reheat in a skillet over low heat or microwave in short intervals until warmed through. Avoid overheating to prevent drying the meat.
Free Meal Plan
Want a weekly meal plan that includes this recipe? Check out the meal plans for simple, wholesome dinners and grocery lists to make cooking easier.
More Pork Recipes
Grilled Pork Kabobs with Apples
Spice Rubbed Pork Tenderloin
Pork Tenderloin with Port Wine Sauce & Roasted Grapes
Pork Tenderloin with Apples and Onions
Pork Medallions with Lemon Garlic Sauce
Ingredients
- 2 teaspoons olive oil
- 1 pound pork tenderloin
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- ½ cup dry white wine
- 1 cup unsalted or low-salt chicken broth
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon unsalted butter
Instructions
-
Slice pork tenderloin into 8 evenly sized pieces. Place each piece between two layers of plastic wrap or parchment and pound to about ½-inch thickness. Season both sides with salt and pepper.
-
Heat oil in a large skillet over medium-high heat. Cook pork in a single layer 2–3 minutes per side, or until internal temperature reaches 145ºF. Remove to a plate and tent with foil. Repeat with remaining pieces.
-
Reduce heat to medium. Add shallots to the pan (add ½–1 teaspoon oil if the pan is dry) and cook 2–3 minutes until translucent. Add garlic and cook 1 minute. Stir in flour and cook 1 minute while stirring.
-
Add wine and increase heat to medium-high. Simmer until reduced by about half, about 2 minutes. Gradually add chicken broth, stirring, and cook until the sauce thickens slightly, about 5 minutes.
-
Lower heat to low and stir in lemon zest, lemon juice, parsley, and butter until the butter melts. Return pork to the pan and spoon sauce over the medallions. Serve immediately with extra parsley if desired.
Notes
- Store cooked pork wrapped tightly in the refrigerator for 3–4 days or freeze up to 3 months.
- Reheat gently in a skillet over low heat or microwave briefly in 30-second intervals to avoid drying out the meat.
Nutrition
Nutrition information is an approximation.