We Value Your Privacy

We and our partners use technology such as cookies on our site to personalise content and ads, provide social media features, and analyse our traffic. Click below to consent to the use of this technology across the web. You can change your mind and change your consent choices at anytime by returning to this site.

Update Consent
Loading ...

How to cook pork tenderloin medallions

Updated July 20, 2017

Pork tenderloin is a delicious and lean cut of meat that is simple to prepare. The easiest way to cook pork tenderloin medallions is on the stove top, and once you've mastered the cooking technique then you can adjust seasonings and sauces.

Loading ...
  1. Unwrap the pork tenderloin and place it on a cutting board. Using a very sharp knife trim away the thin silver membrane on the tenderloin, as well as any visible fat. Discard the trimmings.

  2. Hold the thick end of the pork tenderloin firmly with one hand. Using long strokes with your knife, slice the pork tenderloin on an angle into slices that are 1/2 to 3/4 of an inch thick. Set slices aside.

  3. Combine the flour, salt and pepper in the zipper bag. Toss lightly to combine. Add pork slices a few at a time and toss until well coated. Set pork medallions aside when coated.

  4. Preheat your skillet on a medium-high heat. Add the olive oil and butter, and let melt. Once the fats are bubbling, add the pork slices in a single layer in the pan. Be careful not to crowd the pan or they'll steam rather than brown. Cook for two minutes then turn the slices over and cook an additional two minutes.

  5. Remove browned slices of pork tenderloin onto a serving platter and continue to cook in batches until all the pork is cooked.

  6. Warning

    Do not overcook pork as it will be dry and tough. Pork should be cooked to an internal temperature of 71 degrees C (160F).

Loading ...

Things You'll Need

  • 1 lb. (450 grams) pork tenderloin
  • 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • Large skillet
  • Sharp knife
  • Cutting board
  • Zipper bag

About the Author

J.K. Allen holds an Honours Bachelor of Arts in English Literature from the University of Toronto and is a professional writer who has been published in a variety of media including print and online. Her secondary love of all things food led to a career as a chef, but now she's back to writing full time as a freelance author.

Loading ...