Mediterranean Pork Medallions Recipe
Prepare this Mediterranean-inspired pork medallions recipe with a balsamic marinade and caramelized onions in about an hour for restaurant-worthy meal at home!
Servings 4 -5
Ingredients
For The Marinade
- 1 ¼ - 1 ½ lb pork tenderloin or pork loin see notes if using pork loin
- ¼ cup balsamic vinegar
- ¼ – ⅓ cup olive oil
- 1 Tablespoon honey omit for Whole 30
- 1 teaspoon minced garlic about 2 cloves
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon kosher salt
- ¼ 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
- ½ cup sliced shallot or yellow onion
- Kosher salt and ground black pepper to taste
Garnish
- Fresh chopped parsley or oregano
Instructions
- Slice the pork tenderloin into 1 ¼ to 1 ½ 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: 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.
Substitutions: 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 ¼ to 1 ½ 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).
Nutrition
Serving: 5ounce serving with marinade and onion | Calories: 309kcal | Carbohydrates: 9.6g | Protein: 28.9g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 88.5mg | Sodium: 232.2mg | Fiber: 0.6g | Sugar: 7.6g
