Pan-Seared Pork Medallions with Red Wine and Rosemary Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 developed and reviewed.

Tender pork medallions seared to golden perfection, served with a rich red wine and rosemary pan sauce for a classic Spanish-inspired entree. This Spanish-inspired pork recipe, ready in about 25 minutes, pairs salt, black pepper, olive oil 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 Spanish cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb pork tenderloin, cut into 1-inch medallions
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 shallot, minced
1 tbsp fresh rosemary, chopped
3/4 cup dry red wine
1/2 cup chicken broth
1 tbsp unsalted butter

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Season 1 lb pork tenderloin medallions with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add pork medallions and sear for 3-4 minutes per side until golden and cooked through. Remove medallions and keep warm.
Step 2: Reduce heat to medium and add 1 minced shallot to the skillet, sautéing for 2 minutes until softened and translucent.
Step 3: Stir in 1 tbsp chopped fresh rosemary, then pour in 3/4 cup dry red wine and 1/2 cup chicken broth. Simmer for 5-6 minutes until the sauce reduces by half and thickens slightly.
Step 4: Remove skillet from heat and whisk in 1 tbsp unsalted butter until sauce is glossy. Return pork medallions to the pan briefly to coat with sauce before serving.