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Pan-Seared Pork Medallions

Tender pork tenderloin medallions develop a beautiful golden crust in minutes, then get finished with a rich Dijon pan sauce. This restaurant-quality dish delivers impressive flavor with simple technique, making it perfect for busy weeknights or special dinners.

Golden seared pork tenderloin medallions on white plate with creamy Dijon pan sauce

Prep Time : 15 min

Cook Time : 12 min

Servings : 4

Prep Time :

15 min

Cook Time :

12 min

Servings :

4

Ingredients

For the Pork 

• 700g pork tenderloin


• 8g fine sea salt — this one on Amazon


• 4g freshly ground black pepper


• 30g all-purpose flour


• 30ml olive oil — this one on Amazon

For the Pan Sauce

•  40g unsalted butter


• 125ml chicken stock


• 60ml white wine


• 15ml Dijon mustard — this one on Amazon


• 20g fresh parsley, chopped

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Prepare the Medallions
     Trim any silver skin from the pork tenderloin. Cut crosswise into 3cm thick medallions. Place each medallion between plastic wrap and gently pound to 2cm thickness for even cooking.
  2. Season and Coat
     Season the medallions generously with 8g salt and 4g black pepper. Dust lightly with 30g flour, shaking off any excess to ensure a light coating.
  3. Sear the Pork
     Heat 30ml olive oil in a large skillet over high heat until shimmering. Add medallions in a single layer without overcrowding. Sear for 3 minutes until golden brown.
  4. Cook Through
     Flip the medallions and cook another 3 minutes until just cooked through to 63°C internal temperature. Transfer to a plate and tent with foil.
  5. Build the Pan Sauce
     Reduce heat to medium. Add 40g butter to the pan. Once melted, pour in 125ml chicken stock and 60ml white wine, scraping up all the browned bits from the bottom of the pan.
  6. Reduce and Finish
     Simmer the sauce for 3 minutes until reduced by half and slightly thickened. Whisk in 15ml Dijon mustard until smooth.
  7. Serve
     Return medallions to the pan briefly to coat with sauce. Transfer to serving plates, spoon remaining sauce over top, and garnish with 20g chopped fresh parsley. Serve immediately.

*Notes : 

  • Pounding the medallions to an even 2cm thickness ensures uniform cooking and prevents dry, overcooked edges while the center finishes.
  • The light flour coating creates fond on the pan bottom which becomes the flavorful base for the quick pan sauce.
  • Watch timing carefully as thin medallions cook fast—they should reach 63°C then rest to 65°C for perfectly juicy pork.
  • Pair with mashed potatoes, roasted vegetables, or a simple green salad to soak up the delicious mustard pan sauce.

Nutrition Facts 

( per serving )

Calories

~431 kcal

Protein

 37.5 g

Fat

25 g

Carbs

7 g

Calories

~431 kcal

Protein

 37.5 g

Fat

25 g

Carbs

7 g

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Golden seared pork tenderloin medallions on white plate with creamy Dijon pan sauce

Pan-Seared Pork Medallions

Tender pork tenderloin medallions develop a beautiful golden crust in minutes, then get finished with a rich Dijon pan sauce. This restaurant-quality dish delivers impressive flavor with simple technique, making it perfect for busy weeknights or special dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 431
Ingredients Method Notes

Ingredients
  

For the Pork
  • 700 g pork tenderloin
  • 8 g fine sea salt
  • 4 g freshly ground black pepper
  • 30 g all-purpose flour
  • 30 ml olive oil
For the Pan Sauce
  • 40 g unsalted butter
  • 125 ml chicken stock
  • 60 ml white wine
  • 15 ml Dijon mustard
  • 20 g fresh parsley chopped

Method
 

Prepare the Medallions
  1. Trim any silver skin from the pork tenderloin. Cut crosswise into 3cm thick medallions. Place each medallion between plastic wrap and gently pound to 2cm thickness for even cooking.
Season and Coat
  1. Season the medallions generously with 8g salt and 4g black pepper. Dust lightly with 30g flour, shaking off any excess to ensure a light coating.
Sear the Pork
  1. Heat 30ml olive oil in a large skillet over high heat until shimmering. Add medallions in a single layer without overcrowding. Sear for 3 minutes until golden brown.
Cook Through
  1. Flip the medallions and cook another 3 minutes until just cooked through to 63°C internal temperature. Transfer to a plate and tent with foil.
Build the Pan Sauce
  1. Reduce heat to medium. Add 40g butter to the pan. Once melted, pour in 125ml chicken stock and 60ml white wine, scraping up all the browned bits from the bottom of the pan.
Reduce and Finish
  1. Simmer the sauce for 3 minutes until reduced by half and slightly thickened. Whisk in 15ml Dijon mustard until smooth.
Serve
  1. Return medallions to the pan briefly to coat with sauce. Transfer to serving plates, spoon remaining sauce over top, and garnish with 20g chopped fresh parsley. Serve immediately.

Notes

  • Pounding the medallions to an even 2cm thickness ensures uniform cooking and prevents dry, overcooked edges while the center finishes
  • The light flour coating creates fond on the pan bottom which becomes the flavorful base for the quick pan sauce
  • Watch timing carefully as thin medallions cook fast—they should reach 63°C then rest to 65°C for perfectly juicy pork
  • Pair with mashed potatoes, roasted vegetables, or a simple green salad to soak up the delicious mustard pan sauce