Do I need to remove the silverskin on pork tenderloin?

Yes. The silver skin is a band of chewy, connective tissue that will cause your pork to become tough. Simply place the pork tenderloins on a cutting board, and use a sharp knife to remove the silver skin before you slice into medallions and begin.

How do I know when the medallions are done?

You’ll know your pork is fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit when measured with a meat thermometer.

Can I double this recipe?

Sure! Simply double all the ingredients, and work in batches as needed so as not to overcrowd the pan.

Mediterranean Pork Tenderloin Medallions

Name: Mediterranean Pork Medallions Recipe
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 1 ¼ – 1 1/2 lb pork tenderloin or pork loin (see notes if using pork loin); 1/4 cup balsamic vinegar; 1/4 – 1/3 cup olive oil; 1 Tablespoon honey (omit for Whole 30); 1 teaspoon minced garlic (about 2 cloves); 1/2 teaspoon smoked paprika or regular paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 teaspoon dried oregano or 1 Tablespoon freshly chopped oregano; Optional – 1 teaspoon dried rosemary or 1 Tablespoon fresh rosemary; 2 teaspoon olive oil; 1/2 cup sliced shallot or yellow onion; Kosher salt and ground black pepper, to taste; Fresh chopped parsley or oregano

Description

Prepare this Mediterranean-inspired pork medallions recipe with a balsamic marinade and caramelized onions in about an hour for restaurant-worthy meal at home!

Ingredients

Units Scale

For The Marinade

1 1/4 - 1 1/2 lb pork tenderloin or pork loin (see notes if using pork loin)
1/4 cup balsamic vinegar
1/4 - 1/3 cup olive oil
1 Tablespoon honey (omit for Whole 30)
1 teaspoon minced garlic (about 2 cloves)
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon dried oregano or 1 Tablespoon freshly chopped oregano
Optional - 1 teaspoon dried rosemary or 1 Tablespoon fresh rosemary

For The Skillet

2 teaspoon olive oil
1/2 cup sliced shallot or yellow onion
Kosher salt and ground black pepper, to taste

Garnish

Fresh chopped parsley or oregano

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Instructions

Slice the pork tenderloin into 1 1/4 to 1 1/2 inch thick medallions, about 10-12 pieces. Place the sliced meat in a ziplock bag or large bowl.
Whisk together the balsamic marinade ingredients and add the marinade to the pork tenderloin medallions, coating them evenly.
Marinate for 30 minutes to 1 hour in the fridge. (See notes for marinating longer)
Once marinated, remove the pork from the fridge and let it come to room temperature, about 15-20 minutes.
Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. When the oil is hot and starts to sizzle, add the marinated medallions to the skillet (reserve leftover marinade) and let them cook for 3 minutes on the first side. Flip and cook an additional 3-4 minutes until they are golden brown then remove the medallions from the pan.
Add the onion to the pan (there should be juices left from the pork) and sauté onion about 2 minutes or until slightly brown, scraping up the browned bits on the bottom of the pan.
Add the remaining marinade sauce to the pan. Let it come to a high simmer for 1 minute, bubbling up, then return the medallions and baste them in the sauce. Let them simmer in the sauce for an additional 1 minute or the internal temperature reaches 145 F.
Remove the pork from the skillet, letting it rest for 3 minutes after cooking to redistribute the juices.
Plate the pork medallions and top with the reduced marinade, onion, and fresh chopped herbs. If desired, season with salt and black pepper.
Store leftovers in an airtight container for up to 3 days in the fridge.

Notes

Meal Prep Tips – The whole pork tenderloin or pork loin may be marinated in the fridge (sealed) for up to 1 day before slicing and cooking. For the best flavor, pop the pork in a resealable bag with the marinade and give it a turn now and then to ensure even coating.

Substitute Tips – If you are using pork loin vs pork tenderloin, here are a few cooking/prep tips.

Pork loin is thicker, larger, and less tender because it has more fat, but you can lightly pound each piece with a meat mallet to achieve an even thickness of about 1 1/4 to 1 1/2 inches. This helps it resemble the size and tenderness of tenderloin.
Increase marinating time to at least 1–2 hours.
Sear for 4–5 minutes per side (vs 3-4 minutes) over medium heat (step 5).

Prep Time: 15 minutes
Rest Time: 45 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stove Top
Cuisine: Mediterranean

Nutrition

Serving Size: 5 ounce serving with marinade and onion
Calories: 309
Sugar: 7.6 g
Sodium: 232.2 mg
Fat: 17 g
Saturated Fat: 3 g
Carbohydrates: 9.6 g
Fiber: 0.6 g
Protein: 28.9 g
Cholesterol: 88.5 mg