There’s something refined about perfectly seared pork medallions with herb butter that elevates any dinner.
This recipe delivers tender meat with a golden crust, finished with a velvety herb butter that melts beautifully over each bite.
Ingredients for Pork Medallions
Elevated yet approachable ingredients for restaurant-quality pork medallions at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed, cut into 1-inch medallions |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarsely ground for texture |
| Garlic Cloves 🧄 | 4 cloves | Minced finely for herb butter |
| Unsalted Butter 🧈 | ½ cup | European-style preferred for richness |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems discarded |
| Fresh Thyme Leaves 🍃 | 2 tbsp | Stripped from stems |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped for garnish |
| Olive Oil 🫒 | 2 tbsp | High smoke point for searing |
| Dijon Mustard 🟡 | 1 tbsp | For herb butter binding |
| Shallot 🧅 | 1 whole | Finely minced for herb butter |
| Dry White Wine 🍷 | ¼ cup | For deglazing pan |
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The pork tenderloin is non-negotiable here—look for uniform thickness to ensure even cooking. Whole Foods or Costco carry excellent quality, but any reputable butcher will have it. Trim away any silver skin yourself for the best texture. For the butter, Plugrá or Kerrygold offer superior cream content, which translates to a silkier herb butter finish.
No pork tenderloin? Pork loin cut into medallions works, though it’s slightly leaner. For the herbs, dried at one-third the amount can substitute, but fresh delivers the vibrant color and aroma this dish demands. Shallots not on hand? Sweet onion at a 1:1 ratio works fine. The wine can be omitted, but deglazing with chicken stock plus a splash of lemon adds needed acidity.
The herb butter can be made 2 days ahead and refrigerated. The pork is best cooked fresh but reheats gently in a 300°F oven for 10-12 minutes. Store leftovers in an airtight container for up to 3 days—though it’s unlikely they’ll last that long.
Why You’ll Love This Recipe
- 20-Minute Meal: I can get these medallions from fridge to plate faster than the kids can argue over who sits where.
- Buttery Garlic Bite: That seared pork with melted butter and garlic? Ridiculously good—even my picky neighbor asks for seconds.
- Fancy Enough for Company: I serve these at dinner parties and nobody guesses how little effort they took.
- Budget Stretch: One pork tenderloin makes four generous portions, and leftovers reheat beautifully.
Step-by-Step Instructions for Pork Medallions
Master the technique for perfectly seared pork with a luxurious herb butter finish.
Step 1: Prepare and Season the Pork Medallions
Pat the 1.5 lb pork tenderloin medallions completely dry with paper towels—this is non-negotiable for achieving a proper sear. Any residual moisture will cause the meat to steam rather than brown. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing gently so the seasoning adheres.
Let the seasoned medallions sit at room temperature for 15 minutes while you prepare the herb butter. This brief rest allows the salt to begin penetrated the meat, ensuring more uniform seasoning throughout. Meanwhile, the meat will cook more evenly when it hits the hot pan.
Step 2: Sear the Medallions to Golden Perfection
Heat 2 tbsp olive oil in a large, heavy skillet over medium-high heat until it shimmers but doesn’t smoke. Add the medallions in a single layer, being careful not to crowd the pan—you should hear a satisfying sizzle the moment they touch the oil.
Sear undisturbed for 3-4 minutes per side until a deep, golden brown crust forms. The medallions should release easily from the pan when properly seared. Use tongs to flip them—never pierce with a fork, as this releases precious juices. Transfer to a plate and tent loosely with foil to keep warm.
Step 3: Craft the Herb Butter Mixture
In a small bowl, combine the 0.5 cup unsalted butter (softened but not melted), 4 cloves minced garlic cloves, 1 whole finely minced shallot, 2 tbsp fresh rosemary, 2 tbsp fresh thyme leaves, and 1 tbsp Dijon mustard. Mix thoroughly until all ingredients are evenly distributed throughout the butter.
The mustard acts as an emulsifier, binding the herbs and garlic into the butter while adding a subtle tang that cuts through the richness. This compound butter will melt beautifully over the hot seared medallions, creating an instant pan sauce.
Step 4: Deglaze and Finish the Dish
Return the skillet to medium heat and add 0.25 cup dry white wine. Scrape up all the browned bits from the bottom of the pan with a wooden spoon—these fond particles pack immense flavor. Let the wine simmer for 2 minutes until reduced by half.
Reduce heat to low and add the herb butter mixture to the skillet. Swirl the pan gently as the butter melts, creating a glossy, fragrant sauce. Return the medallions to the pan, spooning the sauce over them for 1 minute to heat through and coat evenly.
Transfer the medallions to serving plates, top with additional sauce, and garnish with 0.25 cup fresh parsley. The parsley adds a vibrant pop of color and fresh herbal note to balance the richness of the dish.
Pro Tips For Making Pork Medallions
- Sear Hot, Rest Long: Crank the pan to medium-high and don’t touch the medallions for 3-4 minutes per side—I learned this the hard way after constantly flipping and ending up with pale, steamed pork. Then let them rest 5 minutes under foil; the juices redistribute or they’ll all spill onto the plate.
- Trim the Silver Skin: That tough, silvery membrane on the tenderloin won’t soften no matter how long you cook it. Slice it off before cutting into medallions—your knife will glide through the meat instead of fighting with chewy bits.
- Butter Last, Not First: Start with oil in the pan to avoid burning the butter, then add 1-2 tablespoons of unsalted butter with the garlic at the end. Sounds fussy, but it gives that rich, nutty finish without turning bitter.
- Even Thickness Matters: Pound the medallions to about 1-inch thickness with a pan or rolling pin—this guarantees they cook through at the same rate. I was skeptical until I tried it, and now every piece is perfectly tender, not dry on the edges and raw in the middle.
Perfect Pairings for This Recipe
Wine Pairings
A crisp Sauvignon Blanc from New Zealand complements the herb butter perfectly with its citrus notes. The acidity cuts through the richness while enhancing the garlic and rosemary flavors. I always keep a bottle of Kim Crawford on hand for this exact reason. 🍷
Side Dish Ideas
Garlic mashed potatoes make an ideal pairing—they soak up that luxurious herb butter sauce beautifully. Use Yukon Golds for the creamiest texture, and don’t skimp on the butter. For a lighter option, roasted asparagus with a squeeze of lemon balances the dish.
Bread Options
A warm baguette or crusty ciabatta is perfect for mopping up every last bit of sauce. I like to toast slices lightly and rub with a garlic clove for extra flavor. Sourdough works too if you prefer a tangier contrast to the rich pork. 🥖
Vegetable Pairings
Sautéed green beans with slivered almonds add a nice textural contrast. Toss them with a bit of the herb butter from the pork for cohesive flavors. Alternatively, a simple arugula salad with lemon vinaigrette provides a peppery bite that cuts through the richness.
Beer Alternatives
For beer lovers, a crisp German Pilsner like Warsteiner offers a clean finish that won’t overpower the dish. A Belgian Tripel with its fruity esters can also work surprisingly well, though I prefer the simplicity of a well-made pilsner.
Nutrition Facts
Frequently Asked Questions
What’s the best way to slice pork tenderloin into medallions?
Use a sharp knife to cut the tenderloin crosswise into 1-inch thick pieces. Trim any silver skin first for uniform texture. Slicing at an angle can yield slightly larger medallions if preferred.
Can I use a different cut of pork?
Pork loin works too, but it’s leaner than tenderloin. For best results, choose cuts with uniform thickness and avoid fatty sections. Always pat dry before cooking.
How do I know when the medallions are done?
Use a meat thermometer—the internal temperature should reach 145°F. The medallions will feel slightly firm to the touch. Let them rest 5 minutes before serving.
Can I make the herb butter ahead of time?
Yes! Prepare the herb butter up to 2 days in advance and store in the fridge. Roll it in parchment paper for easy slicing when ready to use.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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