Pork Tenderloin Medallions is tender medallions of pork seared in a skillet to juicy perfection. The teriyaki sauce is sweet and savory that can be spooned over the pork and served with rice or mashed potatoes. This is an easy, 30 minute, weeknight meal you can count on to always come out deliciously.
This is one of those recipes I make when I want pork tenderloin but don't feel like turning on the oven. Slicing it into medallions makes it cook quickly and gives you more browning, which adds a lot of flavor. I started doing this after making some of my other pork tenderloin recipes like my Oven Baked Tenderloin or Dutch Oven Pork Tenderloin.
This recipe is much easier for a weeknight. The sauce is absolutely amazing, but I always taste it before it goes into the pan and adjust it depending on what I'm in the mood for. Sometimes it needs to be a little sweeter, sometimes a little more tangy. I usually keep it on the thicker side so it really coats the pork, but it's easy to change if you want more sauce. You can double the ingredients or thin it by adding some chicken or beef broth.
Ingredients & Substitutions
- Pork tenderloin-Remove the tough silver skin on top. Slice into medallions about 1 inch thick so they cook quickly and evenly.
- Soy sauce- Low sodium helps control salt. Or use coconut aminos as a sub.
- Rice wine vinegar-Adds acidity to balance the sauce. Can be substituted with white vinegar or sherry wine vinegar. (may need to add an extra teaspoon of sugar if you use these)
- Oyster or hoisin sauce-Adds depth, that "Umami", savory flavor that is common in teriyaki sauces. Oyster sauce is more savory; hoisin is slightly sweeter. Even fish sauce will work. Oyster or Fish sauces do NOT add a fishy flavor to the sauce.
- Brown sugar-Sweetens the sauce. Can be substituted with white sugar or honey.
- Garlic and ginger-Powder or paste both work well. Fresh can also be used if preferred. ( also a little salt and pepper)
- Crushed red pepper- Start with less, add more if you want more spiciness.
- Cornstarch or flour-I prefer cornstarch since I think it makes a smoother silkier sauce. But either will work in this recipe. I also prefer adding it to the sauce mixture in a cup and stir it really well, then add to the sauce.
How to make Pork Tenderloin Medallions
Step 1: Remove the silver skin from top of tenderloin. It is very chewy and will not melt or break down like a layer of fat on pork. Use a knife and carefully slice it off.
Tip: Slice thicker medallions, about 1 inch. This helps keep the pork tender and prevents overcooking.
Step 2: Heat oil in skillet. Sprinkle on the salt and pepper and brown the medallions on both sides. Cook to 140°F, remove to plate, cover with aluminum foil and let pork rest 3-5 minutes. It should rise to 145°F.
Tip: Avoid overcrowding the pan. Cook in batches if needed so the pork sears instead of steams.
Step 3: Stir together the sauce ingredients. Taste the sauce for seasonings, sweetness (brown sugar), tart (vinegar) or savory (soy sauce, Oyster sauce). Adjust as needed.
Step 4: Add sauce to skillet and heat to a low boil. Simmer for 1-2 minutes to thicken. Add pork back to pan and heat through.
Frequently Asked Questions
Pork loin can be used, but it is a different cut of pork, usually used for boneless pork chops or roasts. It will be less tender and may require longer cooking time.
For the best results; yes! Since they cook quickly (usually just a few minutes per side), pull them off the heat just slightly before 145°F. Cover loosely with foil, and rest for 3-5 minutes. You'll get much juicier results compared to slicing them right away.
If your medallions are thinner than ¾", then only rest 2-3 minutes.
It may be overcooked. Pork tenderloin cooks quickly, so avoid cooking it too long. Cook the tenderloin to 140°F., remove from skillet, cover with foil and let it rest 3-5 minutes and the temperature should raise to 145°F.
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
I usually serve these with Garlic Mashed Potatoes or Jasmine rice. The sauce is so delicious, it is perfect to drizzle over them.
I also like to serve a green vegetable as a side with any dish that has a sauce. Charred Broccoli, Blackened Green Beans or Brussels Sprouts cook quickly on the stovetop so you can time everything to be done together.
If you tried this recipe and enjoyed it, I'd love if you left a comment and a rating. This tells me what you like and want to see more of. Thank you!
If you would like to try some other pork tenderloin recipe, these are delicious!
Pork Tenderloin Medallions
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-American
Description
Pork Tenderloin Medallions is tender medallions of pork seared in a skillet to juicy perfection. The teriyaki sauce is sweet and savory that can be spooned over the pork and served with rice or mashed potatoes. This is an easy, 30 minute, weeknight meal you can count on to always come out deliciously.
Ingredients
- 2 pounds pork tenderloin, silver skin removed, sliced in 1" medallions
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons canola oil
Sauce
- ⅓ cup brown sugar, packed down in cup*
- ¼ cup water or chicken or beef broth, optional*
- ½ cup soy sauce, low sodium or coconut aminos
- ¼ cup rice wine, white wine or sherry vinegar
- 2 teaspoons garlic paste or powder
- 1 teaspoon ginger paste or powder
- 2 tablespoons Oyster sauce
- 1 tablespoon cornstarch or flour
- ½-1 teaspoon crushed red pepper*
Instructions
-
Remove the silver skin from top of tenderloin. It is very chewy and will not melt or break down like a layer of fat on pork. Use a knife and carefully slice it off.
Tip: Slice thicker medallions, about 1 inch. This helps keep the pork tender and prevents overcooking.
-
Heat oil in skillet. Sprinkle on the salt and pepper and brown the medallions on both sides. Cook to 140°F, remove to plate, cover with aluminum foil and let pork rest 3-5 minutes. It should rise to 145°F.
Tip: Avoid overcrowding the pan. Cook in batches if needed so the pork sears instead of steams.
- Step 3: Stir together the sauce ingredients. Taste the sauce for seasonings, sweetness (brown sugar), tart (vinegar) or savory (soy sauce, Oyster sauce). Adjust as needed. Make sure to press out any lumps from the cornstarch or flour before adding to the skillet.
- Step 4: Add sauce to skillet and heat to a low boil. Simmer for 1-2 minutes to thicken. Add pork back to pan and heat through.
Notes
*You can sub white sugar or honey for the brown sugar.
*Use the water or broth if you want to thin out the sauce.
*Start with less red pepper and add more only after tasting the sauce for flavor.
*Store leftovers covered, in the refrigerator for up to 3 days. Or freeze in freezer safe containers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet on low to heat through. Add more liquid if th sauce has thickened in the freezer. Or reheat in the microwave in a covered dish for a few minutes until hot.
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