Pan Seared Rosemary Pork Medallions

5 from 1 vote

With just four simple ingredients and a sizzling skillet, you’ll have perfectly golden, tender pork on the table in under 10 minutes.

Prep Time5

Cook Time6

Course: Main Course

Cuisine: American

Servings: servings

Calories: 183kcal

Prepare the Pork Medallions
Place 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 Medallions
Pat the medallions dry with a paper towel to help create a better sear. Season both sides evenly with salt and black pepper.
Infuse the Oil
Heat 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 Medallions
Add 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 & Serve
Transfer 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.

Storage and Reheating Tips:

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.

Cooking Tips:

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.