My grandmother never measured her cooking, but I’ve decoded her method for these pan-seared pork medallions. The result is tender, juicy slices with a golden crust.
This recipe relies on simple techniques to bring out the best in pork loin. A hot pan, quick sear, and fresh herbs create a dish that feels special but takes 20 minutes to make.
Each bite delivers a balance of savory meat and aromatic seasoning. The medallions stay moist inside while developing a flavorful sear outside.
Serve them with roasted vegetables or mashed potatoes for a complete meal. Here’s how to do it right.
Ingredients for Recipe for Pork Loin Slices
Simple ingredients create restaurant-quality pan-seared pork medallions at home in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Loin 🥩 | 1 ½ lb | Trimmed of excess fat, cut into 1-inch medallions |
| Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for herb mixture |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems removed |
| Fresh Thyme 🌿 | 2 tbsp | Leaves only, stems discarded |
| Olive Oil 🫒 | 3 tbsp | Divided for searing and herbs |
| Unsalted Butter 🧈 | 2 tbsp | For basting during searing |
| Dijon Mustard 🟡 | 1 tbsp | Optional for finishing sauce |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred for deglazing |
| All-Purpose Flour 🌾 | ¼ cup | For light dusting (optional) |
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The pork loin is the foundation here. Look for center-cut pieces at your butcher or the meat section of Whole Foods—uniform thickness ensures even cooking. Choose cuts with a thin fat cap (about 1/4 inch) for flavor without excess grease. Avoid pre-sliced pork loin as it tends to dry out faster. If buying a whole loin, ask the butcher to slice it into 1-inch medallions for you.
Need to swap the herbs? Dried rosemary and thyme at one-third the amount works in a pinch, but fresh delivers that vibrant aroma. No pork loin? Pork tenderloin is leaner but cooks faster—reduce searing time by half. For a non-pork option, chicken breast cut into medallions adapts well. The Dijon mustard can be replaced with whole-grain mustard for texture variation.
Store raw pork in the coldest part of your fridge for up to 3 days, or freeze for 6 months. Cooked medallions keep 4 days refrigerated. Reheat gently to maintain moisture—microwave with a damp paper towel or warm in a skillet with a splash of broth.
Why You’ll Love This Recipe
- Five-Minute Prep: I just rub the pork with salt, pepper, garlic and rosemary and it’s ready for the oven—no marinating, no fuss.
- Garlic-Rosemary Magic: That first bite with the crispy crust and aromatic rosemary? Honestly worth every clove of garlic.
- Weeknight Hero: I throw it together after work and it still feels like a Sunday dinner.
- Stretches Far: One loin feeds us for two nights, and the leftovers make killer sandwiches.
Step-by-Step Instructions for Pan-Seared Herb-Infused Pork Loin Slices
Master the technique for tender, aromatic medallions with a perfect sear.
Step 1: Season the Pork Loin Medallions
Pat the 1.5 lb pork loin medallions completely dry with paper towels. This is crucial for achieving a proper sear. Season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper, pressing gently to adhere.
In a small bowl, combine the remaining 0.5 tsp kosher salt, 3 cloves minced garlic cloves, 2 tbsp finely chopped fresh rosemary, 2 tbsp fresh thyme leaves, and 1 tbsp olive oil. Rub this herb mixture over all the medallions, coating them thoroughly. Let them sit at room temperature for 15 minutes to absorb the flavors.
Step 2: Sear the Medallions to Golden Perfection
Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid crowding, add the pork loin medallions and sear for 3-4 minutes per side until deep golden brown.
During the last 2 minutes of cooking, add 2 tbsp unsalted butter to the pan. Tilt the skillet and spoon the foaming butter over the medallions continuously to baste them. This creates a beautiful, glossy crust. The medallions are done when they reach an internal temperature of 145°F.
Step 3: Create the Pan Sauce
Transfer the cooked medallions to a warm plate and tent loosely with foil. Return the skillet to medium heat and add 0.5 cup chicken broth, scraping up all the browned bits from the bottom of the pan with a wooden spoon.
Let the broth simmer for 2-3 minutes until it reduces by half. Stir in the optional 1 tbsp Dijon mustard and cook for another 30 seconds until the sauce thickens slightly. If you prefer a thicker sauce, sprinkle in the 0.25 cup all-purpose flour and whisk until smooth.
Step 4: Finish and Serve
Return the pork loin medallions to the skillet, spooning the sauce over them. Simmer for 1 minute to allow the flavors to meld together. The sauce should coat the back of a spoon and have a rich, aromatic quality.
Transfer the medallions to serving plates, drizzle with the remaining sauce, and garnish with any remaining fresh herbs. Serve immediately while hot. Each medallion should be juicy with a well-browned exterior and infused with the fresh herb flavors.
Pro Tips For Making Recipe For Pork Loin Slices
- Dry the Pork: Pat those loin slices bone-dry with paper towels before seasoning—moisture is the enemy of a good sear, and I learned this the hard way after too many steamed pork disasters.
- Smash the Garlic: Crush the garlic cloves with the flat of your knife instead of mincing; it releases more flavor into the oil and keeps the pieces big enough to remove if someone’s picky about texture.
- Don’t Overcrowd: Cook the slices in batches if needed—crowding the pan drops the temperature and turns your pork into sad, gray boils instead of golden, crisp-edged perfection.
- Rest Before Slicing: After cooking, tent the pork with foil and give it 5 minutes to redistribute its juices—skip this and you’ll watch all that flavor pool on the cutting board instead of staying in the meat.
Troubleshooting recipe for pork loin slices
Dry Medallions
If your pork isn’t browning well, it’s likely too wet. Pat the medallions completely dry with paper towels before seasoning. Even a little moisture prevents proper searing. I learned this the hard way with my first few attempts. 💡
Overcrowded Pan
Crowding the pan steams rather than sears. Cook in batches with 1 inch of space between each medallion. If needed, use two skillets. The medium-high heat should remain steady throughout cooking.
Underseasoned Meat
Don’t be shy with salt. Use the full 1.5 tsp kosher salt as written. The herbs won’t compensate for insufficient seasoning. I always taste the herb mixture before applying to ensure it’s flavorful.
Uneven Cooking
If medallions are different thicknesses, they’ll cook unevenly. Use a meat mallet to gently pound thicker pieces to 1-inch uniformity. A quick 15-minute rest at room temperature helps even cooking too.
Sauce Too Thin
For thicker pan sauce, let the chicken broth reduce by half before adding mustard. If it’s still thin, create a slurry with 1 tsp flour and 1 tbsp water, then whisk into simmering sauce. 🔥
Resting Time
Let cooked medallions rest 5 minutes before serving. This allows juices to redistribute. Cutting too soon results in dry meat. I tent mine loosely with foil to keep warm.
Nutrition Facts
Frequently Asked Questions
How thick should the slices be?
Cut them to 1-inch thickness for even cooking. Thinner slices may overcook while thicker ones need longer searing to reach 145°F inside. Use a ruler for precision if needed.
Can I use dried herbs instead of fresh?
Yes, but reduce the amount to 2 tsp total (1:3 ratio). Dried herbs are more concentrated. Rehydrate them in the olive oil for 5 minutes before rubbing on the meat.
Why does my sauce break?
Sauce separates when it boils too hard. Keep it at a gentle simmer when adding butter or mustard. If it breaks, whisk in 1 tsp cold water to bring it back together.
What if my pork is slightly pink inside?
Pink is normal and safe at 145°F. The USDA confirms this temperature kills harmful bacteria. Use a meat thermometer to verify rather than judging by color alone.
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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