Pan-Seared Backstrap Pork Medallions with Garlic-Thyme Butter

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Juicy pork backstrap medallions pan-seared and finished with a fragrant garlic-thyme butter sauce for a simple yet elegant meal. This French-inspired pork recipe, ready in about 20 minutes, pairs pork backstrap medallions, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1 pound, cut into 1-inch thick slices pork backstrap medallions
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 cloves, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 1 tbsp lemon juice

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Instructions

1. Step 1: Season 1 pound of pork backstrap medallions evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions and sear for 3-4 minutes per side until a golden crust forms and the internal temperature reaches 145°F.
3. Step 3: Reduce heat to medium-low, add 3 tbsp unsalted butter, 3 minced garlic cloves, and 1 tbsp fresh thyme leaves to the skillet. Spoon the melted butter mixture over the pork continuously for 1-2 minutes to infuse flavor.
4. Step 4: Remove the pan from heat, drizzle 1 tbsp fresh lemon juice over the pork medallions, and let rest for 5 minutes before serving to allow juices to redistribute.