I usually have a pork tenderloin or two around, but the night I made this I didn’t want to wait around for it to roast in the oven. This method of cooking the pork medallions on the stove top was much faster and just as flavorful as a roast would have been. I was inspired by a recipe in Joy of Cooking, but adapted it to fit what we had around our kitchen. This was the perfect thing for a weeknight meal., and we enjoyed some of our favorite stuffed artichokes on the side.
Pork Tenderloin Medallions in a Garlic Herb Pan Sauce
Source: Adapted from the Joy of Cooking
1 pound pork tenderloin
1 1/2 teaspoons butter
1 1/2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup dry white wine or chicken stock
2 teaspoons Dijon mustard
1 1/2 teaspoons fresh lemon juice
1 Tablespoon minced fresh herbs (parsley, thyme, and/or rosemary)
Salt and pepper to taste
Pat the pork tenderloin dry with paper towels and cut crosswise into 1-inch slices. Season the medallions with salt and pepper. Heat the butter and olive oil in a large skillet over high heat. Add the tenderloin medallions in batches and pan-fry for 2 minutes, being careful not to crowd the pan. Cook for 1 1/2 more minutes. They will be well browned on the outside and moist and slightly pink in the center. Remove the pork to a serving platter, and discard all but one tablespoon of fat from the pan.
To make the pan sauce, add the garlic to the pan and cook for about 30 seconds. Add the wine and stir with a wooden spoon to loosen and dissolve any browned bits. Bring to a boil and add mustard and lemon juice. Cook, stirring occasionally over medium-high heat until slightly thickened, 1 to 2 minutes. Remove the pan from the heat, stir in fresh herbs, and serve over pork medallions.