Pan-Seared Pork Medallions with Regional Chili Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender pork medallions pan-seared and finished with a smoky, slightly spicy chili sauce inspired by regional Mexican flavors. This mexican-inspired pork ready in about 45 minutes blends olive oil, whole, seeds removed dried ancho chili, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 lb, cut into 1-inch thick medallions pork tenderloin
• 2 tbsp olive oil
• 2 whole, seeds removed dried ancho chili
• 3, minced garlic cloves
• 1/2 medium, chopped white onion
• 1 medium, chopped tomato
• 1/2 tsp cumin powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1 cup water
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Toast 2 dried ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant but not burnt. Transfer to a bowl and cover with 1 cup hot water; soak for 20 minutes until softened.
2. Step 2: While chilies soak, season 1 lb pork tenderloin medallions with 1/2 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear pork medallions for 3 minutes per side until golden and cooked through. Remove and keep warm.
3. Step 3: Drain the softened chilies, reserving soaking liquid. In the same skillet, add 2 tbsp olive oil, then sauté 3 minced garlic cloves and 1/2 chopped white onion over medium heat for 3-4 minutes until translucent and fragrant.
4. Step 4: Add 1 chopped tomato, 1/2 tsp cumin powder, and the soaked chilies to the skillet. Cook for 5 minutes until tomatoes break down.
5. Step 5: Transfer the chili mixture to a blender, add 1/2 cup reserved soaking liquid and 1/2 tsp salt; blend until smooth.
6. Step 6: Pour the chili sauce back into the skillet and simmer over low heat for 5 minutes until thickened slightly and vibrant in color.
7. Step 7: Return the pork medallions to the skillet, spoon sauce over them, and heat through for 2 minutes.
8. Step 8: Sprinkle 2 tbsp chopped fresh cilantro over the pork and serve immediately.