Pork Medallions – This Pork Medallions Recipe is all about quick, flavorful cooking with minimal fuss. Tender pork medallions coated in a light flour mix, seared to golden perfection, and finished in a tangy balsamic sauce—it’s the perfect weeknight meal. With hints of garlic, lemon zest, and capers, it feels fancy but comes together in just 25 minutes. Sound good? Let’s dive in!
The first time I made this dish, I was in need of something fast yet impressive. I wasn’t expecting much, but it ended up being a major hit! My husband was hooked on the tangy, slightly sweet sauce, and even my kid loved the flavor (though they kept calling the capers “tiny olives!”). It’s now one of those reliable go-to’s I can whip up anytime I need a quick, satisfying meal. It’s simple, full of flavor, and always a crowd-pleaser.
What makes this Pork Medallions truly special?
This recipe nails that balance of easy and impressive. Pork tenderloin is super lean and cooks fast, so you get juicy, tender medallions without a lot of effort. And the sauce? It’s packed with flavor—balsamic for that rich tang, capers for a hint of brine, and a bit of lemon zest to brighten it all up. One pan, quick clean-up, and it pairs well with just about anything—mashed potatoes, pasta, or a side of veggies. It’s an elegant dish without the fuss!
What You Need To Make This Pork Medallions Recipe?
All-Purpose Flour: A light dusting of flour helps give the pork medallions a golden, crispy edge. It also thickens the sauce just a bit, so you get that lovely, slightly rich texture.
Garlic Salt: Using garlic salt here is a simple way to add flavor without fuss. It brings in a bit of saltiness and a subtle garlic kick that complements the pork perfectly.
Pork Tenderloin: Pork tenderloin is super lean and tender, making it ideal for quick-cooking dishes like this. Cut into medallions, it stays juicy and cooks evenly in just a few minutes.
Olive Oil: Adds a nice touch of flavor and helps sear the pork to that golden-brown finish. Plus, olive oil’s mild taste lets the flavors of the sauce shine through.
Balsamic Vinegar: Balsamic is the star of the sauce, adding a tangy sweetness that pairs so well with the pork. It reduces down into a rich glaze that coats everything beautifully.
Chicken Broth: The broth gives the sauce a savory base without being too heavy. It balances the balsamic and keeps the pork tender while it simmers.
Lemon Zest: Just a bit of lemon zest goes a long way here! It adds a fresh, citrusy note that brightens up the whole dish and cuts through the richness.
Capers: These little guys bring a burst of briny flavor, adding a pop of saltiness and tang that complements the balsamic and lemon. A little goes a long way, so use them sparingly for just the right amount of flavor.
Steps To Make Pork Medallions:
Prep the Pork: Grab a plastic bag and toss in the flour, garlic salt, and pepper. Give it a shake to mix, then add the pork medallions. Shake again so each piece gets nicely coated. Just shake off any extra flour before cooking.
Sear the Pork: Heat the olive oil in a large skillet over medium-high. Once it’s hot, add the pork medallions and let them cook for 2-3 minutes per side until they’re golden brown.
Make the Sauce: Pour in the balsamic vinegar and chicken broth. Bring it up to a boil, then turn the heat down to medium. Let it all simmer for about 3-4 minutes, just until the pork is cooked through and tender.
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Add Flavor and Thicken: Move the pork to a serving plate. Now, stir in the lemon zest and capers to the sauce in the skillet, and let it simmer a bit longer until it thickens up to your liking.
Serve and Enjoy: Pour that rich, tangy sauce over the pork medallions, and you’re good to go! This dish pairs great with mashed potatoes, pasta, or some crusty bread to soak up every bit of that sauce. Enjoy!
Pro Tip: To get the best texture and flavor out of this Pork Medallions Recipe, take an extra minute to really brown the pork on both sides before adding the sauce. Searing the medallions gives them a beautiful golden crust and locks in the juices, so they stay tender and juicy inside. When you add the balsamic and chicken broth, use a spatula to scrape up any browned bits from the pan—those bits add loads of flavor to the sauce! If you want a thicker sauce, just let it simmer a bit longer after adding the lemon zest and capers, or mix a tiny bit of cornstarch with water and stir it in.
Storage Options
I’ll admit, leftovers don’t happen often with these pork medallions—but just in case! Pop any extras in an airtight container and tuck them in the fridge; they’ll stay good for around 3 days (if they last that long!). When you’re ready to dig in again, reheat them in a skillet over low heat, maybe with a splash of chicken broth if you want to keep that sauce nice and saucy. And hey, if you’ve got a lot leftover (maybe after a big meal or some unexpected self-control?), you can freeze them. Just make sure they’re cool before freezing so they don’t get all mushy on you later. Once frozen, they’re good for a couple of months, which means future you is in for a treat!
Variations and Substitutions
So, you want to put your own spin on this? Totally encouraged! Here are a few ideas, but feel free to experiment—you might just surprise yourself with something amazing.
- Try a Different Vinegar: Out of balsamic? No worries! Red wine vinegar with a pinch of honey gets close to that tangy-sweet vibe.
- Herb Additions: If you’ve got rosemary or thyme lying around, toss some in. It gives the pork this cozy, almost rustic flavor—like something you’d eat in a little countryside bistro.
- Extra Garlic Love: Love garlic? (Who doesn’t?) Add minced garlic to the pan, or even sprinkle garlic powder in with the flour. Go all out.
- Butter at the Finish: Ever swirled butter into a sauce at the end? Try it here, and you’ll see why it’s kind of magical. The sauce becomes this creamy, velvety dream.
- Veggie Boost: This dish can handle it—toss in some mushrooms or onions while cooking the pork. It makes it feel a bit heartier.
- Skip the Capers? If capers feel like too much, I get it. Try a few chopped olives instead. Similar briny flavor, just a bit more familiar!
Serving Suggestions
Now, what do you serve alongside these pork medallions? Honestly, I’ve tried everything from fancy risottos to the simplest mashed potatoes, and it’s all good. Here are a few favorites that never fail:
- Creamy Mashed Potatoes: There’s something about creamy potatoes soaking up that tangy balsamic sauce that’s just comforting, you know?
- Classic Rice or Pasta: If you’ve got rice or even some spaghetti, this sauce was practically made for it. It’s simple but somehow perfect.
- Fresh Veggies: My go-to is roasted broccoli or asparagus, but even a salad works. That crisp freshness just balances everything.
- Good Bread: Sometimes, all you need is a hunk of crusty bread to mop up the sauce. It’s simple but weirdly satisfying.
Whatever you go with, you’re in for a treat. I mean, you’ve already got these pork medallions, so you’re off to a great start, right? Enjoy every bite!
Frequently Asked Questions:
Can I use a different cut of pork instead of tenderloin?
Yes! Pork loin also works well, just make sure to cut it into smaller medallions so they cook quickly and evenly. Avoid thicker cuts like chops, as they’ll need more cooking time.
Is there a substitute for balsamic vinegar?
If you’re out of balsamic, try using red wine vinegar with a small teaspoon of honey for a similar tangy-sweet flavor. It won’t be quite as rich, but it still works great in the sauce.
How do I know when the pork medallions are done?
The medallions are done when they’re golden on the outside and no longer pink in the center. If you have a meat thermometer, aim for an internal temp of 145°F for perfectly cooked, juicy pork!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pork Medallions Recipe
Ingredients
- 1/4 c all-purpose flour
- 1 tsp garlic salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
- 2 lb pork tenderloin cut into 1 1/2-inch pieces
- 2 tbsp olive oil
- 1/3 c balsamic vinegar
- 1/2 c chicken broth
- 2 tsp minced lemon zest or to taste
- 1 tbsp capers or to taste
Instructions
- Add the flour, garlic salt, and pepper to a plastic bag, and give it a quick shake to mix everything up. Add the pork medallion pieces to the bag and shake it again until each piece is well coated. Shake off any extra flour before cooking.
- In a large skillet, heat the olive oil over medium-high. Once the oil is hot, add the pork medallions and cook for 2-3 minutes per side until they’re golden brown. Pour in the balsamic vinegar and chicken broth, then bring it all to a boil. Reduce the heat to medium and let it simmer for about 3-4 minutes, or until the pork is cooked through and no longer pink in the center.
- Move the pork to a serving plate, then stir the lemon zest and capers into the sauce still simmering in the pan. Keep simmering for a few more minutes until the sauce thickens to your liking, then drizzle it over the pork medallions. Enjoy!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
