Pan Seared Rosemary Pork Medallions
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Big flavor, minimal effort – sign me up! This Pan-Seared Rosemary Pork Medallion recipe is on repeat in my house. With just four simple ingredients and a sizzling skillet, you’ll have perfectly golden, tender pork on the table in under 10 minutes. Whether you’re looking for an effortless weeknight meal or an elegant dish for guests, this recipe delivers big flavor with minimal effort.
Take this recipe over the top with homemade spiced apple chutney, looking for more pork recipes, have you tried these Venetian style pork cutlets yet??
Why You’ll Love This Recipe
Dinner Ready in 6 Minutes – Yes Please!
- Pork Medallions are tender little nuggets, ready in 6 minutes and have become my weeknight dinner hero.
- You can amp them up with a sauce or chutney (seriously try my apple chutney) or serve with a simple salad and TADA – dinner is served
Let’s Get Cooking!
Ingredients
- Pork tenderloin – Purchase a whole pork tenderloin and you will cut into medallions. Most tenderloins weigh around 1-2 lbs. and will yield about 8-12 medallions.
- Fresh rosemary
- Olive oil
- Salt and freshly ground black pepper
Tools
- Sharp knife
- Cutting board
- Large Cast Iron Skillet
- Tongs
- Meat thermometer
How to Make
This is a very simple recipe, the detailed instructions are found in the recipe card below but here are a few highlighted tips for perfectly moist and tender pork medallions!
Step 1: Slice Pork into Medallions
Purchase pork tenderloin (not pork loin) typically pork tenderloin is sold in a package of 2 tenderloins and each tenderloin is about 1-1½ lbs. I used one tenderloin for this recipe and cut the tenderloin lengthwise into 1″ to 1½” thick slices. Pat the tenderloin dry and season generously with salt and crushed black pepper. As you season press down on the tenderloin with your hand to smoosh it a little – make it a bit flatter and a wider surface
Step 2: Rosemary Oil
Heat a large cast-iron skillet over medium-high heat, then add olive oil and two large sprigs of rosemary. Let the rosemary sizzle and pop, releasing its aromatic oils and infusing the oil with rich, herbaceous flavor.
Step 3: Perfectly Pan Seared Pork Medallions
Add the pork medallions to the skillet, a few at a time, do not overcrowd the pan. Cook for 3 minutes per side or until an internal meat thermometer reads 145°
Remove from skillet and allow to rest for a few minutes before serving.
That’s all folks, how easy is that? (channeling my inner Ina Garten)
👩🍳 Serving Suggestions
- SIMPLE – Serve with a big green salad and roasted sweet potato
- RESTAURANT WORTHY (but easy) – serve with creamed kale and my over the top delicious apple chutney
- Starchy sides: Mashed potatoes, rice, roasted sweet potatoes.
- Vegetables: Green beans, Brussels sprouts, sautéed spinach.
- Sauces: Parsley garlic sauce, creamy mustard tarragon sauce, apple chutney, balsamic glaze.
Storage
- STORAGE – Store in an airtight container in the fridge for up to 4 days
- REHEATING
- Reheat gently in the microwave covered in a paper towel in 30 second increments until warmed through.
- Reheat on a skillet using a bit of cooking fat, alternatively you can slice the pork medallion and heat gently in a skillet
- Add to a warmed 350° oven or air fryer and heat until warmed through about 8 minutes – do not overcook the pork will be dry
- PRO-TIP – When eating leftover pork medallions I recommend serving with a sauce – like apple chutney, or punchy parsley garlic sauce.
- FREEZING – Pork medallions freeze quite well but when they take less than 10 minutes to make fresh I wouldn’t recommend freezing.
Dietary Modifications
This recipe is naturally gluten-free, low-fodmap, Whole30, Paleo, and Keto friendly.
FAQ
Pork medallions cook quickly—about 2-3 minutes per side for a perfect golden crust while remaining juicy inside.
I recommend using a meat thermometer to reach 145°F (63°C) for safe, tender, and juicy pork.
Pork medallions are thick slices cut from a pork tenderloin, known for being lean, tender, and quick to cook.
They differ from pork chops (medallions come from the tenderloin, while chops are from the loin).
Yes! I recommend searing first, then finishing in a 375°F oven for a few minutes if cooking for a crowd.
Pork medallions cook so quickly on the stove top that I prefer this method but if you are cooking a lot at once you can do a quick sear and finish in the oven.
Pork tenderloin is one of the leanest cuts of pork—high in protein and low in fat. In terms of nutrition pork tenderloin is similar to chicken breast.
For similar tasty dishes, check out my healthy Christmas recipes and healthy Thanksgiving recipes roundups!
If you’ve tried this recipe, don’t forget to rate and comment!
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Pan Seared Rosemary Pork Medallions
Ingredients
- 1 lb pork tenderloin cut into 8-12 medallions about 1 – 1½" thick
- 1/2 tsp sea salt
- 1/2 tsp course ground black pepper
- 1 ½ tbsp olive oil
- 2 large sprigs fresh rosemary
Instructions
- Prepare the Pork MedallionsPlace the pork tenderloin on a cutting board and trim any silver skin (the thin, silvery membrane) using a sharp knife. Slice the tenderloin crosswise into 8-12 medallions, each about 1–1½ inches thick.
- Season the MedallionsPat the medallions dry with a paper towel to help create a better sear. Season both sides evenly with salt and black pepper.
- Infuse the OilHeat a large cast-iron skillet over medium-high heat. Add olive oil and the rosemary sprigs. Let the rosemary sizzle and infuse the oil until fragrant, about 30 seconds. Once the popping stops but before the rosemary turns brown, remove the sprigs.
- Sear the MedallionsAdd the pork medallions to the skillet in batches, ensuring they are not overcrowded. Cook for 2-3 minutes per side, allowing a golden crust to form. Use a meat thermometer to check for an internal temperature of 145°F (63°C) for perfectly juicy pork.
- Rest & ServeTransfer the cooked medallions to a plate and let them rest for 5 minutes to retain their juices. Serve warm with your favorite sides—roasted vegetables, mashed potatoes, or a simple green salad.
Notes
- Pork medallions keep well for about 4 days stored in an airtight container in the fridge. Reheat gently in an air fryer, toaster oven or covered in a microwave until just warmed through.
- I find that leftover pork medallions do best with a sauce, try adding apple chutney, or parsley garlic sauce to your pork medallion leftovers.
- Remove the silver skin from the pork tenderloin prior to cooking. I have purchased pork tenderloin with the silver skin removed, if your tenderloin has a very thin silvery fat attached you will want to remove it. Do not be intimidated, this is actually quite simple. Slip a sharp pairing knife in between the silverskin and the meat to create a “tab.” Angle the knife so the blade is facing toward the silver skin way from the meat. Finally, hold the tab taught while you cut the silverskin with a sawing motion until it’s cut free.
- Allow the medallions to rest for a few minutes before slicing into them or serving them. If you cut into meat too soon after cooking all of the juices will escape and the meat will dry out. Allowing for ample rest time enables the juices to settle and redistribute ensuring a juicy cut of meat.
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
So easy and delicious. I also love that these are always so juicy. I think I was overcooking my pork before but now my family loves eating pork. Thank you, Abra! BTW…this whole blog has been really helpful. Love your recipes!!!
Thanks Janet! I’m so glad this recipe worked out.