Pork tenderloin medallions in a savory sauce has become a staple in our home. I make this dish at least once a week, because it is super delicious and easy to come together. Most of the ingredients, I usually have on hand, and I can pair this with a variety of side dishes.
You can serve Pork tenderloin medallions in a savory sauce, with a side salad, and some sautéed asparagus, potato salad, egg salad, mashed potatoes, roasted vegetables, egg noodles, rice and more.
I find that this dish is very Keto friendly. I have lost over 75 pounds with the help of this yummy meal, paired with a side of asparagus.
It is even easy enough to become a weeknight meal.
Pork Tenderloin Medallions In A Savory Sauce
Pork medallions start with lean pork tenderloin. This is not the same as pork loin, as tenderloin, is just that. More tender than regular pork loin.
This recipe calls for 3 tablespoons of butter. And as I see it, the more butter, the better. And the butter in this recipe, creates a wonderful, savory sauce.
I also like to spice things up a bit by adding in seasoning blends, like Jocko’s Santa Maria seasoning, Paprika, or garlic and herb seasoning as well. Try different seasoning blends and see what is right for you!
After cooking pork tenderloin in oven, make sure temperature of pork is 145 degrees using an Instant Read Meat Thermometer to be on the safe side.
This dish is perfect for entertaining, and everyone is sure to love it!
Pork Tenderloin Medallions in a Savory Sauce
Ingredients
- 1 pork loin
- 2 tablespoons of olive oil
- 1 teaspoon of minced fresh rosemary
- 1 teaspoon of minced fresh thyme
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons lemon juice
- 3 tablespoons of butter, divided
- 1 1/2 tablespoons cornstarch
Instructions
- Pre-heat oven to 350 degrees.
- Season pork tenderloin on all sides with salt, pepper and garlic powder.
- In a large pan on medium-high heat, place olive oil.
- Place pork tenderloin in pan, and cook for about 2-3 minutes per side, until browned a bit. Turn off heat from stove.
- Remove tenderloin from pan, and transfer tenderloin to a large piece of non-stick foil.
- Place tablespoons of butter on top of tenderloin.
- Sprinkle minced fresh thyme and rosemary on top of tenderloin as well.
- Place lemon juice on top of tenderloin.
- Close the foil around tenderloin to create a packet, by folding the top pieces together, and crimping the edges, as shown in photos.
- Place tenderloin foil packet on a baking sheet, and place in oven and bake for 40 minutes.
- After baking, remove foil packet from oven, and carefully open one side of packet, and pour juices from packet into a small measuring cup or bowl.
- Add cornstarch to juice in measuring cup, and whisk until combined, Set aside.
- Slice baked tenderloin into medallions that are around 1 inch thick.
- In a large sauté pan, add juice mixture, and cook on low heat until thickened.
- Place sliced pork medallions to sauce in pan, and coat each medallion with sauce.
- Transfer pork medallions to a large serving dish, and serve.
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