Pork Tenderloin Medallions: Quick and Easy Recipe Under 30 Minutes

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Hey folks, all you busy bees out there who love good food! You know that feeling when your day’s been non-stop chaos, but your stomach’s begging for something homemade and delicious that doesn’t cut corners on taste? Yeah, me too. That’s why I’m excited to share my absolute favorite quick fix for those crazy evenings: pork tenderloin medallions. These babies are pure magic – simple as can be, but they pack a serious punch of flavor. Picture this: you cut into these soft, succulent pork pieces, perfectly browned on the outside, and they’re swimming in this easy, velvety pan sauce. Best part? The whole thing comes together in less than 30 minutes. It’s like having a secret weapon that turns you into a dinner hero, even on a random Wednesday when you’re wiped out from the grind.

So, what keeps me coming back to pork tenderloin medallions time and again? Honestly, it’s their do-it-all vibe and how darn healthy they are without feeling like a sacrifice. Compared to those richer, fattier cuts, this one’s super lean and loaded with good stuff to fuel your body – no post-meal regrets here. Pork tenderloin ranks right up there as one of the lightest proteins you can grab, full of vitamins and minerals that give you that steady energy boost. I always follow the USDA’s tips (grab their pork safety guide right here: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/pork) – cook it to 145°F, and boom, it’s juicy, safe, and spot-on every time. I’ve whipped this up for my crew more times than I can count, and let me tell you, plates get cleaned out fast. No scraps left behind!

Let’s chat more about why this pork tenderloin medallions recipe is such a standout in my book. For one, it’s easy on the wallet in these wild times with food costs skyrocketing. We’re talking maybe $10 to $15 to feed four people – way cheaper than ordering in, and infinitely yummier. The setup couldn’t be simpler; you likely have most of the stuff chilling in your kitchen already. Just grab some olive oil, a pinch of salt and pepper, and throw together a speedy sauce with butter, garlic, a splash of broth, a dab of mustard, and some thyme. No need for high-end tools, but hey, if you’ve got a trusty skillet, you’re golden (I’m obsessed with my cast-iron; if you’re in the market, scope out some on Amazon: https://www.amazon.com/s?k=cast+iron+skillet).

Okay, close your eyes for a sec: You stumble in the door after a long shift, the little ones are starving, and you’ve got zero time to mess around. Enter pork tenderloin medallions – they save the day every single time. Since they’re cut into thin rounds, they heat up fast and even, soaking up that gorgeous sear like pros. And the pan sauce? Total game-changer. You just scrape up those tasty browned bits from the pan while it simmers – it’s like unlocking a flavor bomb of umami goodness. Over the years, I’ve played around with it, swapping in whatever’s handy from the fridge, and it always turns out amazing. If you’re just starting out in the kitchen or you’ve been at it forever, this one’s a confidence booster. Heck, my neighbor gave it a shot last week, and she blew up my phone saying her super-fussy kid wolfed it down without a peep!

On the health front, these pork tenderloin medallions are straight-up power players. One portion hooks you up with about 30 grams of protein – perfect for bouncing back from a gym session or simply staying satisfied till bedtime. It’s got way less fat than a lot of other meats, so it slides right into those well-rounded eating styles, like ones inspired by the Mediterranean diet (dive deeper into that over at Harvard’s nutrition page: https://www.hsph.harvard.edu/nutritionsource/healthy-eating-pyramid/). Oh, and the speed factor? Under 30 minutes total means you get to actually enjoy your evening – maybe catch up with the fam over bites instead of slaving away.

If you’re all about tracking your eats, this fits like a glove. The lean meat keeps the calorie count reasonable, and that straightforward sauce gives a touch of luxury without going overboard. I’ve passed it along to buddies on keto or low-carb kicks, and they tweak it super easy by ditching any sneaky sugars. It’s naturally gluten-free too, so it works for all sorts of folks. In my house, I love teaming it with some greens – steamed broccoli or a crisp salad rounds it out just right. That kind of adaptability is why it’s always on my mind.

Look, I could go on, but seriously – give these pork tenderloin medallions a try because they’re dead simple but feel fancy, transforming basic pantry staples into a meal that wows. Just think about that garlic and thyme scent wafting through your place; it’s pure cozy comfort. For us harried moms, dads, or go-getters, it’s a real lifesaver. I even batch-prep it on lazy Sundays for the week ahead – reheats like a dream, no dryness in sight.

Feeling pumped to jump in? Keep scrolling for all the nitty-gritty, from the ingredient list to easy-peasy steps. I promise, nail these pork tenderloin medallions once, and they’ll be your new kitchen MVP. Your belly (and your calendar) are gonna love you for it!

Why You Should Try This Pork Tenderloin Medallions Recipe

This pork tenderloin medallions recipe is a game-changer for quick dinners. It’s lean, flavorful, and ready fast, perfect for weeknights. The simple pan sauce elevates it from basic to restaurant-quality, and it’s customizable for different tastes.

Detailing the Ingredients and Why Each Matters

• Pork Tenderloin (1 lb, sliced into 1-inch medallions): The star! Lean and tender, it cooks quickly and stays juicy. Choose fresh for best results.
• Olive Oil (1 tbsp): For searing – it has a high smoke point and adds a subtle fruity note.
• Salt and Pepper (to taste): Basics for seasoning; enhance the natural pork flavor without overpowering.
• Butter (1 tbsp): Builds the sauce’s richness, creating a velvety texture.
• Garlic (1 clove, minced): Adds aromatic depth; fresh is best for punchy flavor.
• Chicken Broth (1/2 cup): Deglazes the pan, forming the sauce base – low-sodium keeps it healthy.
• Dijon Mustard (1 tsp): Tangy kick that balances the richness.
• Thyme (1 tsp, fresh or dried): Herbal note that ties everything together.

Detailed Step-by-Step Instructions

1. Pat the pork medallions dry and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add the medallions in a single layer; sear for 3-4 minutes per side until golden and internal temp hits 145°F.
4. Remove pork to a plate and tent with foil.
5. In the same skillet, melt butter over medium heat; add garlic and cook for 1 minute until fragrant.
6. Pour in chicken broth, stir in mustard and thyme; simmer for 2-3 minutes to reduce slightly.
7. Return pork to the pan, spoon sauce over, and cook for 1 more minute to coat.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to keep moist. Freeze for up to 2 months; thaw overnight before reheating.

Extra Tips for the Recipe

• Use a meat thermometer for perfect doneness.
• Let pork rest before slicing to retain juices.
• For extra crisp, pat dry thoroughly.

Variations of the Recipe

• Add mushrooms to the sauce for earthiness.
• Swap thyme for rosemary or sage.
• Make it spicy with red pepper flakes.

Make Ahead Options

Slice and season the pork up to 24 hours ahead; store in the fridge. Prepare the sauce base earlier and reheat when ready to cook.

What to Serve with This Pork Tenderloin Medallions Recipe

Pair with mashed potatoes, green beans, or a simple salad. Rice pilaf absorbs the sauce beautifully.

Recipe FAQ

How do I know when pork tenderloin medallions are done? Check for 145°F internal temp. Can I use pork loin instead? Yes, but it might be less tender. Is this recipe gluten-free? Absolutely, as long as your broth is GF.