Pan-Seared Pork Medallions

Pan-Seared Pork Medallions

Tender, juicy, and best of all simple. Cut from the tenderloin this is a classic, perfect way to cook pork medallions.

Pan-Seared Pork Medallions 

Print This Recipe Total time Yield 4–6Source Adapted from Cooking LightPublished
Pan-Seared Pork Medallions


  • 1 tablespoon canola oil
  • 1 (1‑lb.) pork tenderloin ( trimmed and cut crosswise into 12 medallions)
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon freshly cracked black pepper


Heat oil in a 12-inch skillet over medium-high. Arrange pork medallions in a single layer on a work surface, and press each with the palm of your hand to flatten to an even thickness.

Combine salt, garlic powder, and pepper; sprinkle evenly over pork. Add pork to skillet in a single layer; cook just until done, about 3 minutes per side

Remove from heat; let stand 5 minutes before serving.