Main Courses > Meat Dishes > Pork > Pork Tenderloin Medallions

Garlic Herb Pork Tenderloin Medallions

These tender and flavorful pork tenderloin medallions are infused with garlic and herbs, creating a delicious and easy-to-prepare main course. Perfect for a weeknight dinner or a special occasion.

Prep Time
15 minutes
Cook Time
15-20 minutes
Servings
4
Ingredients
  • 1 lb Pork Tenderloin
  • 2 tbsp Olive Oil
  • 4 cloves Garlic
  • 2 tsp Fresh Rosemary
  • 2 tsp Fresh Thyme
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 cup Dry White Wine (optional)

Prepare the Pork Tenderloin

Trim any silver skin or excess fat from the pork tenderloin. Cut the tenderloin into 1-inch thick medallions. Gently flatten the medallions with the palm of your hand or a meat mallet to an even thickness.

Make the Garlic Herb Marinade

In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix well to combine.

Marinate the Pork

Place the pork medallions in a resealable bag or a shallow dish. Pour the garlic herb marinade over the pork, ensuring each medallion is coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

Cook the Pork Medallions

Heat a large skillet over medium-high heat. Add the marinated pork medallions to the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 3-4 minutes per side, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C). If using white wine, deglaze the pan after removing the pork by adding the wine and scraping up any browned bits.

Rest and Serve

Remove the pork medallions from the skillet and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful medallion. Serve immediately with your favorite sides.

Nutrition Facts Estimated per 100g of product

Calories: 180kcal, Protein: 25g, Fat: 8g, Carbohydrates: 2g

Other Considerations for Nutrition

The nutrition information is an estimate and may vary based on the specific ingredients and cooking methods used. Consider using lean pork tenderloin to reduce fat content.

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FAQ

  • Can I use dried herbs instead of fresh?

    Yes, you can use dried herbs. Use 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme in place of the fresh herbs.
  • How do I know when the pork is cooked through?

    The best way to ensure the pork is cooked through is to use a meat thermometer. The internal temperature should reach 145°F (63°C).
  • What are some good side dishes to serve with pork tenderloin medallions?

    Mashed potatoes, roasted vegetables, rice pilaf, and a fresh salad are all great options.