Balsamic Pork Tenderloin Medallions
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This easy recipe for balsamic pork medallions is so simple yet tastes really elevated. It’s quick to make from convenient pork tenderloin, results in super tender meat, and has the most delicious pan sauce. Serve with any salad or veggie for a dinner that only tastes complex.
Flavorful, Juicy Pork
These tender medallions of pork tenderloin are coated with a fragrant spice rub, pan-seared, then finished with a mouthwatering balsamic pan sauce. The overall effect is an elegant from-scratch meal that is definitely worth serving to guests but also comes together in about 30 minutes.
Pork can have a bad reputation, especially if you have memories of a dry, flavorless pork chop you had to eat somewhere along the way. This is unfortunate, because when cooked properly, pork can have delicious flavor and be melt-in-your-mouth tender.
If you are not confident cooking pork, give this recipe a try! Pork tenderloin is among the easiest cuts to cook well, because it is very tender to begin with. Slicing it into thin rounds allows you to control the cook time with a lot of precision. The easy pan sauce is just an added bonus to keep everything juicy and flavorful.
Consider trying my slow cooker balsamic pork tenderloin or pan-fried pork chops with apples next.
What You’ll Need
- Pork tenderloin. This is a sort of unicorn cut – very lean but also very tender. Tenderloin is long and thin; it is not the same as a pork loin and should not be swapped.
- Salt and spices – dried thyme, rosemary, sweet paprika, garlic powder, and black pepper. These everyday spices add up to big flavor in the dry rub.
- Chicken broth and balsamic vinegar – pantry staples that easily transform into a luscious pan sauce.
- Olive oil and butter – for cooking the medallions.
- Fresh thyme or parsley. These are optional, but the pop of fresh flavor and color is a nice finishing touch.
How To Make Balsamic Pork Tenderloin Medallions
This is an overview. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Begin by unwrapping and slicing the pork tenderloin into medallions about 3/4″ thick. Lay the pieces flat on the cutting board or on a plate.
Mix up the simple spice rub and press gently into both sides.
Melt butter and warm olive oil together in a large skillet set over medium-high heat. Add as many medallions as comfortably fit in the pan. Don’t crowd the skillet – the pork will not brown as well if the pieces are wedged in close together. It’s better to cook in two batches.
Sear for 2-3 minutes on the first side, then flip and continue cooking until they are done. Pork is safe to eat when it reaches an internal temperature of 145°F.
Remove the cooked medallions to a plate. They will rest while you make the quick pan sauce, which helps them stay nice and juicy.
To make the sauce, simmer a bit of chicken broth in the pan. Once it is bubbling, add the balsamic vinegar and another pat of butter. Let this mixture thicken a bit, then return pork to the pan and spoon sauce over top.
Sprinkle with fresh herbs, if you like, and plate.
What To Serve with Balsamic Pork
We love serving simple skillets like this with some crusty bread that is perfect for taking little swipes of the extra pan sauce as it runs off the pork. Mashed potatoes, couscous, rice, or another grain also makes a nice starchy side.
In the veggie department, try this with some roasted asparagus, broccolini, or a simple salad of baby spinach or mixed greens with balsamic vinaigrette.
Or, get your starch and veggies all in one with this simple couscous and pea salad, as pictured here. It’s my personal favorite combination with this specific pork recipe!
Storage & Reheating
Leftovers will keep well in the fridge for 3-4 days in any air-tight container. Warm in the microwave on 50% power or in a small pan over medium-low heat. Avoid using super high heat from either source, as this may dry out the meat.
I have not tried freezing these medallions once cooked. It is, however, easy and safe to freeze uncooked pork tenderloin for 3-4 months in the original packaging. Thaw in the refrigerator overnight.
Related Recipes
If you like these flavors, you may also enjoy my balsamic bacon chicken skillet, Caprese tortellini pasta salad, and the marinade used to flavor chicken for this spinach blackberry salad.
You can also FOLLOW me on PINTEREST, INSTAGRAM, and FACEBOOK for more great recipes and ideas!
Balsamic Pork Tenderloin Medallions
Ingredients
- 1 pound pork tenderloin cut into medallions about 3/4” each
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 Tablespoon olive oil
- 1 Tablespoon butter divided
- 1/2 cup low sodium chicken broth
- 1 Tablespoon balsamic vinegar
- fresh thyme or parsley optional garnish
Instructions
- Slice the pork into medallions and lie flat on the cutting board or on a plate.1 pound pork tenderloin
- In a small bowl, mix together the salt, thyme, rosemary, paprika, garlic powder, and black pepper. Sprinkle this mixture evenly on both sides of the medallions and gently press it into the pork.1 teaspoon kosher salt, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon sweet paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper
- Warm olive oil and melt 1/2 Tablespoon of butter together in a large skillet set over medium-high heat. When hot, add half of the medallions and cook for 2-3 minutes, until well-browned on the bottom. Flip to the other side and cook for 3-4 minutes more, until they reach an internal temperature of 145°F.1 Tablespoon olive oil, 1 Tablespoon butter
- Remove pork to a plate and set aside. Add another drizzle of olive to the pan if it looks dry, then repeat with the other half of the medallions.
- Once all the pork is cooked through, reduce the heat to medium and slowly pour in the broth. Scrape to release browned bits from the bottom of the pan, and bring the sauce to a simmer.1/2 cup low sodium chicken broth
- While the sauce bubbles, stir in the remaining 1/2 Tablespoon butter plus the balsamic vinegar. Let the butter melt, then stir well and keep simmering the sauce until it is as thick as you like.1 Tablespoon balsamic vinegar
- Return pork to the pan and spoon sauce on top to warm. Sprinkle with a few leaves of fresh thyme or parsley, and serve right away.fresh thyme or parsley
