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Pork Tenderloin Medallions with Pan Reduction Sauce

Pork tenderloin medallions with a golden sear and blush-pink interior, finished with a quick pan reduction sauce. You’ll get a glossy sauce from broth, butter, garlic, rosemary, Dijon, and lemon, ready for a fast weeknight pork dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin medallions with pan reduction sauce
  • 2 lb pork tenderloins about 1 lb each, sliced into 1.5-inch medallions
  • salt to taste
  • black pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic cloves minced
  • 0.5 cup chicken broth
  • 1 tsp fresh rosemary minced
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork
  1. Pat pork medallions dry and season generously with salt and pepper.
  2. Heat olive oil in a skillet over high heat, then sear medallions 2–3 minutes per side without moving until deeply golden; work in batches if needed.
  3. Remove the medallions to a plate and reduce heat to medium, then melt the butter in the same skillet.
Make the pan reduction sauce
  1. Sauté the minced garlic for 30 seconds, then add chicken broth and rosemary and scrape up any browned bits.
  2. Simmer the sauce for 2 minutes, until it tastes rounded and slightly concentrated.
  3. Stir in Dijon mustard and fresh lemon juice until the sauce is glossy and slightly reduced.
Finish and serve
  1. Return medallions to the pan and toss to coat so each piece gets a light sheen of sauce.
  2. Garnish with fresh parsley and serve hot.

Notes

For best color, pat the medallions very dry before seasoning and avoid moving them during searing. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until just warmed (add a splash of broth if needed). Freezing is not recommended due to texture changes. For a lower-fat option, replace the butter with an equal amount of olive oil to keep the sauce flavorful.