This Easy Pork Medallions recipe brings tender pork cooked to perfection with a rich garlic butter sauce. It’s quick to whip up and bursting with flavor!
I love how these medallions are fancy enough for a dinner party, yet simple enough for a weeknight meal. Plus, who can resist that buttery garlic goodness? Yummy! 😋
Key Ingredients & Substitutions
Pork Tenderloin: This is the star of the dish. It’s tender and cooks quickly. If you’re looking for a leaner option, chicken breast or turkey breast works well too, though they may need a slight cooking time adjustment.
Butter: Unsalted butter gives you control over seasoning. If you’re dairy-free, olive oil is a great alternative. You could also use vegan butter for a similar flavor without the dairy!
Garlic: Fresh garlic adds a wonderful aroma and taste. If you don’t have fresh, garlic powder can work in a pinch, but use less as it’s more concentrated. A clove of garlic is roughly 1/8 teaspoon of garlic powder.
Thyme: Fresh thyme enhances the dish’s flavor. Dried thyme is fine if fresh isn’t available. Remember, dried herbs are more potent, so use half the amount.
How Do I Cook Pork Medallions Perfectly?
Cooking pork medallions requires attention to temperature and timing. You want them juicy and tender, not dry! Here’s how to ensure success:
- Start by patting the pork dry. This helps in getting a nice sear.
- Use medium-high heat and don’t overcrowd the pan. This ensures even cooking and browning.
- Check the internal temperature with a meat thermometer. Aim for 145°F (63°C) for perfectly cooked pork.
- Let them rest covered with foil for a few minutes after cooking. This keeps them juicy.
Easy Pork Medallions with Garlic Butter
Ingredients You’ll Need:
- 1 lb (450g) pork tenderloin, cut into 1-inch thick medallions
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1/4 cup chicken broth or dry white wine (optional, for deglazing)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and about 15 minutes for cooking, totaling approximately 25 minutes. It’s quick enough for a weeknight dinner but delicious enough to impress your guests!
Step-by-Step Instructions:
1. Prepare the Pork Medallions:
Start by patting the pork medallions dry with paper towels. This step is key to getting that nice sear! Season both sides generously with salt and freshly ground black pepper. This adds great flavor to the meat.
2. Cook the Pork:
In a large skillet, heat the olive oil over medium-high heat until it’s hot but not smoking. Carefully add the pork medallions to the skillet in a single layer. Allow them to cook without moving for about 3-4 minutes until they are beautifully browned on one side.
3. Finish Cooking the Medallions:
Flip the medallions over and cook for an additional 3-4 minutes. You want them nicely browned and to reach an internal temperature of 145°F (63°C). Once cooked, remove them from the skillet and place them on a plate, loosely covering with foil to keep warm.
4. Make the Garlic Butter Sauce:
Lower the heat on the stovetop to medium and add the butter to the same skillet. Once the butter melts, add the minced garlic and thyme. Stir constantly for about 1-2 minutes until it’s fragrant—be careful not to let the garlic burn!
5. Deglaze the Pan (Optional):
If you want to enhance the sauce, pour in the chicken broth or white wine to deglaze the pan. Scrape up any browned bits from the bottom, which add a depth of flavor. Let the sauce simmer for about 2-3 minutes until it’s slightly reduced and flavorful.
6. Combine and Serve:
Return the pork medallions to the skillet and spoon the garlic butter sauce over them for about a minute to reheat and coat evenly. This step really infuses those flavors into the meat!
7. Final Touches:
Remove from heat, garnish with fresh chopped parsley, and serve immediately with your favorite sides. Enjoy your juicy, flavorful pork medallions with garlic butter!
Frequently Asked Questions (FAQ)
Can I Use Pork Chops Instead of Tenderloin?
Absolutely! If you prefer pork chops, just adjust the cooking time slightly since pork chops may be thicker. Ensure they are cooked to an internal temperature of 145°F (63°C) for best results.
What Can I Use Instead of Chicken Broth?
If you don’t have chicken broth, vegetable broth or even water can be used for deglazing. Just keep in mind that it may alter the flavor slightly. If you’re looking for extra richness, a splash of apple cider or white wine works great too!
How Do I Store Leftover Pork Medallions?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over low heat to prevent drying out, or pop them in the microwave in short intervals.
Can I Make This Dish Ahead of Time?
While the pork medallions are best served fresh, you can prepare the garlic butter sauce in advance and store it separately. When ready to serve, just reheat the sauce and cook the freshly cut pork medallions for a quick meal!
