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Pan-Seared Pork Tenderloin Medallions

Photo: Jennifer Causey
Active time 13 mins
Total time 18 mins

Serves 4 (serving size: 3 medallions)

This is a classic, perfect way to cook pork tenderloin medallions. Pan-seared pork tenderloin is perfect when sliced and served over salad, roasted potatoes, in a wrap, or as a hearty appetizer on its own. You could cook the tenderloin and then slice it, but then you would miss the crispy seared coating that touches every corner of these two-bite wonders. Many big box stores sell pork tenderloins in pairs. Instead of making one for dinner and freezing the second one, try this recipe to set yourself up for delicious, filling, healthy lunches for the week.


  • 1 tablespoon canola oil
  • 1 (1-lb.) pork tenderloin, trimmed and cut crosswise into 12 medallions
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Fresh thyme leaves (optional)

Nutrition Information

  • Calories 149
  • Fat 6.4 g
  • Satfat 1.2 g
  • Monofat 3.3 g
  • Polyfat 1.4 g
  • Protein 21 g
  • Carbohydrate 0.0 g
  • Fiber 0.0 g
  • Cholesterol 60 mg
  • Iron 1 mg
  • Sodium 287 mg
  • Calcium 6 mg
  • Sugars g

How to Make It

  1. 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. Garnish with thyme leaves, if desired.