Pan-Seared Pork Medallions

Name: Pan-Seared Pork Medallions
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1.25 pounds pork tenderloin; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon ground cumin; 1 tablespoon ghee

User Reviews

4.9

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
30 mins
Servings
3 servings
Calories
277 kcal
Course
Main Course
Cuisine
American

Pan-Seared Pork Medallions

Winston Campbell

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Wonderfully tender and so very flavorful, these pork medallions are ready in less than 30 minutes.

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Ingredients

Servings

1.25 pounds pork tenderloin
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 tablespoon ghee for frying

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Instructions

Set the oven on the “keep warm” setting (170°F).
Cut the pork tenderloin crosswise into twelve 1-inch-thick medallions. Press on the medallions with your hands to slightly flatten them.
Combine the salt, pepper, garlic powder, smoked paprika, and ground cumin in a small bowl. Sprinkle the medallions on both sides with the mixture. Gently press with your hands to help the spices adhere.
Heat the ghee in a 12-inch skillet over medium-high heat. Add half of the pork slices to the skillet in a single layer. Gently press on their tops with a spatula to ensure full contact with the pan.
Cook the medallions just until done, about 3 minutes per side. Keep them warm in the preheated oven while you cook six more slices.
Let the medallions stand for 5 minutes before serving.

Notes

If the pan seems to be getting too hot (this sometimes happens when using an electric stove rather than a gas stove), reduce the heat to medium.
The current recommended internal temperature for whole cuts of pork is 145ºF with the addition of a three-minute rest time.
It's important to let the medallions rest for a few minutes before serving them. If you cut into them too soon, juices will escape and the meat will be dry. Allowing them to rest enables the juices to settle and redistribute, ensuring juicy meat.
You can keep them in the fridge, in an airtight container, for up to 4 days. Reheat them covered in the microwave, and make sure not to overheat them.
You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge before reheating them.

Nutrition Information

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Serving 4slices Calories 277kcal (14%) Carbohydrates 1g (0%) Protein 39g (78%) Fat 12g (18%) Saturated Fat 5g (25%) Sodium 473mg (20%) Fiber 1g (4%) Sugar 1g (2%)