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Weeknight • Pork

Crispy Baked Pork Tenderloin Medallions

These pan-seared then baked pork tenderloin medallions are tender on the inside, crispy on the outside, and incredibly flavorful.

Prep
15 min
Cook
20 min
Servings
4
Level
Weeknight
Crispy Baked Pork Tenderloin Medallions

Pork tenderloin is one of those cuts that feels elegant but is surprisingly easy to cook, and this recipe makes it even simpler! We're pan-searing it to get that gorgeous crust, then finishing it in the oven for perfectly tender, juicy medallions every time. It's a fantastic weeknight meal that pairs beautifully with almost any side dish.

Ingredients

Yield: 4 servings

Main

  • 1.5 lb pork tenderloin
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C).

  2. Step 2

    Pat the pork tenderloin dry with paper towels. Trim any silver skin. Slice the tenderloin into 1-inch thick medallions. Lightly pound each medallion to about 3/4-inch thickness.

  3. Step 3

    In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Sprinkle this seasoning mixture generously over both sides of the pork medallions.

  4. Step 4

    Heat olive oil in a large oven-safe skillet (cast iron works great!) over medium-high heat until shimmering. Add butter and let it melt.

  5. Step 5

    Sear the pork medallions in the hot skillet for 2-3 minutes per side, until deeply golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.

  6. Step 6

    Once all medallions are seared, transfer the skillet to the preheated oven. Bake for 8-12 minutes, or until the internal temperature reaches 145°F (63°C) (a meat thermometer is your best friend here!).

  7. Step 7

    Remove from oven, transfer pork to a cutting board, and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Tips

  • Don't skip patting the pork dry; it's essential for achieving that beautiful crispy sear.
  • Use a meat thermometer to ensure perfectly cooked pork. 145°F is a safe and juicy temperature for pork tenderloin.
  • Letting the pork rest after cooking allows the juices to redistribute, ensuring a tender and moist result.

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