Pan-Seared Pork Medallions

Wonderfully tender and so very flavorful, these pork medallions are ready in less than 30 minutes.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Rest time 5

Total Time 30

Servings servings

Calories 277kcal

Set the oven on the “keep warm” setting (170°F).
Cut the pork tenderloin crosswise into twelve 1-inch-thick medallions. Press on the medallions with your hands to slightly flatten them.
Combine the salt, pepper, garlic powder, smoked paprika, and ground cumin in a small bowl. Sprinkle the medallions on both sides with the mixture. Gently press with your hands to help the spices adhere.
Heat the ghee in a 12-inch skillet over medium-high heat. Add half of the pork slices to the skillet in a single layer. Gently press on their tops with a spatula to ensure full contact with the pan.
Cook the medallions just until done, about 3 minutes per side. Keep them warm in the preheated oven while you cook six more slices.
Let the medallions stand for 5 minutes before serving.

If the pan seems to be getting too hot (this sometimes happens when using an electric stove rather than a gas stove), reduce the heat to medium.
The current recommended internal temperature for whole cuts of pork is 145ºF with the addition of a three-minute rest time.
It's important to let the medallions rest for a few minutes before serving them. If you cut into them too soon, juices will escape and the meat will be dry. Allowing them to rest enables the juices to settle and redistribute, ensuring juicy meat.
You can keep them in the fridge, in an airtight container, for up to 4 days. Reheat them covered in the microwave, and make sure not to overheat them.
You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge before reheating them.