Pork tenderloin medallions with a simple pan sauce feels fancy, but it's easy enough for a weeknight. Sear the pork tenderloin whole for flavor, slice into medallions, then briefly finish in the oven. While the pork rests, make a quick pan sauce in the skillet (with an optional creamy version). It's a restaurant-worthy dinner that's perfect for special occasions or date night at home.
I discovered this method by accident, and now it's a go-to way to cook pork tenderloin. I meant to slice the tenderloin into medallions first, but I started searing it whole (on cooking auto-pilot). So I pulled it off the heat, sliced it into medallions, gave them some quick heat for color, and briefly finished them in the oven. Best mistake ever-those medallions looked like little pork filets, and the flavor and texture were fantastic. And that simple pan sauce? The perfect easy finishing touch.
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Why You'll Love Pork Medallions
- Easy and fast - A quick sear and a short oven finish means dinner is on the table without a lot of effort.
- Looks fancy (but it's not) - The medallions look like little pork filets and plate beautifully for family and friends.
- Simple ingredients, big flavor - Shallots, thyme, wine, broth, and butter make a pan sauce that tastes restaurant-worthy.
- Tender, juicy pork - Searing the tenderloin whole first helps lock in flavor and keeps the medallions tender.
If you love pork tenderloin (we do), try my smoked pork tenderloin if you have a pellet grill. Its fantastic.
Ingredients You'll Need
Medallions
- Pork tenderloin - For nice medallions, you'll need two 1-pound tenderloins.
- Oil - Use an oil that works for higher heat needs such as searing. See note below.
Pan Sauce
- Unsalted butter - Builds flavor and gives the pan sauce a silky start, then a glossy finish, plus you control the salt.
- Shallot - For a sweet, delicate onion base that melts into the sauce.
- Fresh thyme - Classic with pork; perfumes the sauce without overpowering it.
- Dry white wine - Deglazes the pan and adds brightness; reducing it concentrates flavor and keeps the sauce from tasting flat.
- Chicken broth - Adds savory depth and volume so the sauce is spoonable and coats the pork. Choose low sodium broth or homemade broth.
- Dijon mustard - Adds gentle tang and helps the sauce emulsify for a smooth, restaurant-style texture.
Please see the recipe card for measurements, salt, and pepper.
Substitutions and Variations
- No wine: Swap the white wine with more chicken broth, then finish with a small squeeze of lemon or a splash of white wine vinegar for brightness.
- Herb swap: Use rosemary or sage instead of thyme (go lighter, both are stronger).
- Add balsamic vinegar - Add a teaspoon towards the end, adds depth and subtle sweetness.
- Thicker sauce - At the end, whisk in a combination of 1 teaspoon water to ½ teaspoon arrowroot starch (called a slurry), and cook 1 minute to thicken.
- Creamy Option - For a creamier, glossy sauce, stir in 2 tablespoons heavy cream at the very end and warm gently (don't boil).
If you want to brine your pork tenderloin, follow my Pork Brine.
Chef's Note: Skip "Vegetable Oil" For high-heat searing, I recommend using a clean-tasting, high-heat neutral oil. Personally, I skip generic grocery-store "vegetable oils" as they're highly refined. I use Zero Acre Farms (online, no affiliate) and love how it performs for searing, but any healthy neutral oil you trust and use regularly will work.
How to Make Pork Tenderloin Medallions
This pork medallions recipe goes fast when your mise en place is done-the French teaching of having everything prepped and ready before you turn on the heat. Measure your liquids, chop the shallot, and have the butter and Dijon ready so you can move through the pan sauce without stopping.
- Dry meat well with paper towels. Preheat the oven to 375°F.
- With a sharp knife, trim excess fat and the silverskin (tough connective tissue, not good to eat).
- Season the tenderloins all over with salt and pepper.
- Heat a 12" fry pan over medium high, when hot add the oil, the place the top side of the pork down in the pan. Watch your temperature. You want to sear and get it brown, not burn.
- After the first side is done, flip the tenderloins and do the other side, then the sides. You want a light golden brown all around.
- Remove the pork to a cutting board. Trim the little ends, then slice the rest into medallions approximately 1 ½" wide.
- Pop the medallions back into the hot pan for about 30 seconds per side to give them color.
- Place the medallions on a parchment covered sheet pan and finish in a 375°F oven for about 5 minutes or to 140°-145°. Remove from oven and cover with foil if needed while making the sauce.
- While the medallions are finishing, start the sauce. Add 2 tablespoons butter to the pan.
- When butter is melted and foamy, add the shallots and cook 2-3 minutes until softened and lightly browned
- Add the garlic and cook 1 minute longer.
- Add the wine to deglaze the pan, scraping up the browned bits.
7. Whisk in the Dijon until smooth, add the thyme springs and chicken broth.
8. Simmer the pan sauce until it reduces and thickens. 2-3 minutes.
9. Stir in the last 2 tablespoons of butter. if you want thicker pan sauce, add the arrowroot and water slurry and cook 1 more minute while it thickens.
10. Pork tenderloin medallions are ready to serve with the pan sauce, unless you are doing any options. See recipe card.
Serving Suggestions
- Mashed potatoes - Perfect for soaking up the pan sauce.
- Rice - Serve over jasmine, basmati, or brown rice to make it a simple.
- Cauliflower puree - A lighter option that still feels creamy.
- Green beans or asparagus - Blanched, sautéed or steamed with a little olive oil, salt, and lemon for a fresh contrast.
- Simple salad - A crisp green salad with a light vinaigrette balances the richness of the pork and sauce.
Recipes FAQs
Searing the whole tenderloin builds a browned crust all the way around. When you slice after searing, the medallions look like little pork filets and stay tender and juicy.
For juicy pork, cook to 145°F internal temperature, then rest a few minutes before serving.
Yes. Use more chicken broth, then finish with a small squeeze of lemon juice or a splash of white wine vinegar for brightness.
You can make the sauce a few hours ahead and rewarm gently. For best texture, cook the pork just before serving (tenderloin is lean and can dry out when reheated).
More Recipes with Pork
sPork is such a versatile protein with great cuts, from pork tenderloin, to rib roasts, pork chops, pork ribs and more. Try one of these recipes for options! And if you have a pellet grill, try my 3-2-1 baby back ribs, or oven method baby back ribs for year round.
⭐️Did You Make This Recipe?
If you make pork tenderloin medallions, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Pork Tenderloin with Simple Pan Sauce
Equipment
- 12" skillet
Ingredients
Pork Tenderloin
- 2 pounds pork tenderloins 2 pieces at 1 pound each
- ¾ teaspoon kosher salt or sea salt
- ½ teaspoon ground black pepper
- 1 ½ tablespoons neutral oil good for higher heat
Pan Sauce
- 4 tablespoons unsalted butter
- ¼ cup finely chopped shallot ½ a large
- 2 garlic cloves finely chopped or microplaned
- ½ cup dry white wine
- ¾ cup chicken broth
- 1 tablespoon smooth Dijon mustard
- 4-5 small thyme sprigs or ½ teaspoon dried thyme
Sauce options
- 2 tablespoons heavy cream optional for a creamier sauce
- 1 teaspoon good balsamic vinegar or glaze
- ½ teaspoon arrowroot starch optional for thickening sauce
Instructions
Sear pork
- Pre-heat the oven to 375°F. Heat a 12" skillet over medium high heat, season the pork, add the oil to the pan, and sear the pork tenderloin on all sides. Quickly sear to a nice golden brown, about 6 minutes. Remove meat to a cutting board.
Slice medallions
- With a sharp slicing knife, cut the pork tenderloin into 1 ½" wide medallions. The end pieces will be a bit smaller.
Sear top and bottom of medallions
- Return the medallions to the hot pan, cut sides down, just long enough to get a little color on each side, about 30 second each. You're not cooking them through-just adding a bit of color on the top and bottom.
Finish in the oven
- Transfer the medallions to a parchment-lined quarter sheet pan. Roast at 375°F for about 5 minutes, or until they reach 140-145°F in the center. Let rest covered in foil to stay warm while you make the pan sauce. Timing depends on the size of your tenderloins.
Make pan sauce
- Add half of the butter to the hot pan over medium low heat. When melted and foamy, add minced shallots. Sauté until soft and lightly browned, 2-3 minutes. Add garlic and cook 1 minute longer. Pour in the wine to deglaze, scraping up any tasty browned bits. A wooden spatula works great. Let wine reduce by half. Whisk in Dijon, add the thyme sprigs, and broth. Simmer until the sauce is thickened 2-3 minutes. Whisk in the final 2 tablespoons of butter.
Add any options
- To make sauce thicker, add the ½ teaspoon of arrowroot starch mixed with 1 teaspoon water, then cook 1 minute. Taste and adjust seasoning with any salt and pepper. If using heavy cream option (2 tablespoons), add now and heat through gently. Stir in the balsamic at the end as well.
Plate and serve
- Add medallions to plates and spoon the pan sauce over the top to serve.
Notes
Nutrition
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