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Pork Tenderloin Medallions with Golden Pan Sauce

Pork tenderloin medallions with a golden crust and blush-pink interior, finished in a quick pan reduction sauce. Sear fast for browning, then simmer garlic, broth, and rosemary to create a glossy Dijon-lemon pan sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

pork tenderloin
  • 2 lb pork tenderloins sliced into 1.5-inch medallions
seasoning
  • 1 salt to taste
  • 1 pepper to taste
fat and flavor base
  • 2 tbsp olive oil
  • 2 tbsp butter
sauce ingredients
  • 3 garlic minced
  • 0.5 cup chicken broth
  • 1 tsp rosemary fresh, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice fresh
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork medallions
  1. Pat the pork medallions dry and season generously with salt and pepper.
  2. Heat the olive oil in a skillet over high heat, then sear the medallions 2–3 minutes per side without moving until deeply golden.
  3. Remove the medallions to a plate and reduce the heat to medium.
Make the pan sauce
  1. Melt the butter in the skillet, letting any browned bits loosen as the fat melts.
  2. Sauté the garlic for 30 seconds, then add the chicken broth and rosemary and scrape up browned bits from the bottom.
  3. Simmer the sauce for 2 minutes until slightly reduced.
  4. Stir in the Dijon mustard and lemon juice until the sauce is glossy and slightly reduced.
Finish and garnish
  1. Return the medallions to the pan and toss to coat in the sauce.
  2. Garnish with fresh parsley, then serve while the crust stays crisp.

Notes

For the best golden crust, make sure the medallions are very dry before seasoning and avoid moving them during the first sear. Store leftovers in the refrigerator for up to 3 days; reheat gently so the pork stays tender. Freezing is not recommended for best texture. For a lighter option, use 1 tbsp butter instead of 2 and add the remaining richness with an extra splash of broth.