Pan Fried Pork Tenderloin is tender medallions of pork seasoned and seared in a skillet to juicy perfection. The balsamic gravy is a sweet and savory sauce that can be spooned over the pork and serve with mashed potatoes. This is an easy, 30 minute, weeknight meal you can count on to always come out deliciously.
I think the tenderloin is an undervalued cut of pork. Years ago, I shied away from it because the color looked so dark, compared to the light color of a loin of pork. My preference is the white meat in poultry so I assumed the tenderloin was similar as the dark meat in chicken.
Well, I was so wrong and I'm so happy I tried it many years ago because it is so tender you can almost cut with a fork. It is reasonable priced, cooks quickly and it absorbs marinades and seasonings very well. Some of my other tenderloin recipes such as Pork Stroganoff, Air Fryer Pork and Dutch Oven Pork are some of our favorites.
Ingredients
You will need the following ingredients to make pan fried pork tenderloin medallions with balsamic gravy:
(not shown tomato paste)
FYI, this is a pork loin. It is sometimes mistaken for a pork tenderloin. However, It is leaner and not as tender. I have made marinated boneless pork chops and Pork and Cabbage Stir Fry from this cut or a Roast pork.
Ingredient Substitutions
I think the balsamic gravy really makes the recipe extra special. But if you really don't like balsamic vinegar, you can make a basic pork gravy recipe.
- Mix the chicken broth, some steak seasoning, a bit of Worcestershire sauce, salt and pepper. Stir in a tablespoon or two of cornstarch or Arrowroot powder for a thickener. Add to the skillet, stir well, bring to a low boil, stir and cook for about 2-3 minutes as the gravy thickens. Taste for seasoning. You can add poultry seasoning if you want.
- The Umami seasoning is an all round perfect seasoning. It has the "something extra" that I add to many of my recipes. Once you try it, I believe it will become a staple in your pantry. You can substitute an all purpose steak seasoning if you don't have it for this recipe.
How to make Pan Fried Pork Tenderloin
Step 1: Combine spices and press onto top and bottom of pork.
Step 2: Heat oil in large skillet and cook medallions for 3-4 minutes per side, until they reach 145°F.
Step 3: Remove pork to platter. Stir the gravy ingredients together, taste for flavor.
Step 4: Add butter and tomato paste to skillet and stir for 1 minute. Pour in the gravy and bring to low boil, stirring as it thickens. Add the pork back to skillet and heat through.
Recipe Tips
- When cooking pork tenderloin, it is important to remove the silver skin on the side of each pork tenderloin if present.
- The silver skin is a thin, whiteish membrane on the pork tenderloin. It is a connective tissue that is tough and not edible. It will not melt or break down like a layer of fat on pork. Use a knife and carefully slice it off.
- Do not overcook the pork! I suggest testing the meat sooner rather than later. Overcooking can make it less tender and juicy.
- This recipe makes 6 servings, allowing for 2 pork medallions each. If you need less, cut the recipe in half, but honestly the leftovers are really good!
Can you eat pork if it is pink?
Pork is ready to eat when an internal meat thermometer registers 145°F. The center of the pork may still look a bit pink. As it rests a few minutes, it may lessen in pink color, but it is still perfectly fine to eat.
What to serve with Pork Tenderloin Medallions
We loved the gravy so much, I just had to make mashed potatoes to go with it and mashed cauliflower for me. A simple side dish of sautéed carrots was the perfect go-along.
Here are some of our favorite side dishes that would also go really well with this pork recipe:
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you enjoy and want to see more of. Thank you!
**Nutrition information is an estimate from Nutrifox.com. Calories and sugar grams are based on using a sugar substitute.
Print
Pan Fried Pork Tenderloin
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Pan Fried Pork Tenderloin is tender medallions of pork seasoned and pan fried in a skillet to juicy perfection. The balsamic gravy is a sweet and savory sauce that can be spooned over the pork and serve with mashed potatoes. This is an easy, 30 minute, weeknight meal you can count on to always come out deliciously.
Ingredients
Balsamic gravy
- 1 ½ cups low sodium chicken broth
- ½ cup balsamic vinegar
- ⅓ cup brown sugar or substitute
- 2 pounds pork tenderloin, sliced into 12 medallions
- 1 ½ tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon salt
- 2 teaspoons Umami or steak seasoning
- 3 sprigs of fresh thyme, finely minced leaves or 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 tablespoon butter
Instructions
- Combine dried seasonings, salt, pepper.
- Press onto top and bottom of pork slices.
- Add oil to large cast iron or other skillet and heat over medium-high heat.
- Add pork medallions to skillet and let them sear for at least 3 minutes before moving the meat.*
- Turn the pork and continue to cook for another 4 minutes or until an internal meat thermometer registers 145°f.
- Remove pork to a platter. Stir together the balsamic gravy ingredients. Taste and add more vinegar or sugar as preferred.
- Add butter to skillet and melt over low-medium heat, stirring the bottom of pan to release browned bits leftover. Stir in the tomato paste for 1 minute.
- Pour in the gravy mixture, stir and bring to a low boil, continuing to cook on low as the gravy thickens. *
- Add the pork back to the skillet, flip the pork to the coat with the gravy. Heat for a minute.
Notes
*If all your pork slices don't easily fit in the pan without overlapping, then cook the meat in two batches.
*Taste the balsamic sauce before adding to the skillet. Adjust ingredients as preferred.
*Add an additional ½ cup broth to thin out the gravy if needed. If you would like it thicker, mix in 1 tablespoon of cornstarch or Arrowroot powder to the gravy mixture before you add it to the skillet.
Nutrition
- Serving Size: 2 pieces
- Calories: 246
- Sugar: 3.6g
- Sodium: 299mg
- Fat: 9g
- Carbohydrates: 5.9g
- Protein: 33.3g
- Cholesterol: 103mg
Breanna says
Pork was really tender. We loved the gravy so much. Wonder how it would be on beef?
Deb Belsha says
I think it would be delicious on roast beef or pot roast!