Pan-Roasted Pork Medallions with Fresh Herb Sauce

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork medallions pan-roasted and served with a bright, fresh herb sauce inspired by Michigan's regional flavors. This American-inspired pork recipe, ready in about 25 minutes, pairs pork tenderloin medallions, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 280 cal/serving

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Ingredients

8 pieces (about 1 lb) pork tenderloin medallions
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup, chopped fresh parsley
1/4 cup, chopped fresh basil
2 tbsp lemon juice
2, minced garlic cloves
1/4 tsp red pepper flakes
2 tbsp water

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Instructions

Step 1: Pat dry 8 pork tenderloin medallions (about 1 lb) and season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork medallions and pan-roast for 3-4 minutes per side until a golden crust forms and internal temperature reaches 145°F, then transfer to a warm plate.
Step 3: In the same skillet over medium heat, add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned.
Step 4: Stir in 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil, 2 tbsp lemon juice, and 2 tbsp water, scraping any browned bits from the pan; simmer for 1-2 minutes until the sauce slightly thickens.
Step 5: Pour the herb sauce over the pork medallions and serve immediately with your choice of sides.