Pan-Seared Pork Medallions with Roasted Chili Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender pork medallions pan-seared to golden perfection served with a smoky roasted chili and tomato sauce that adds depth and spice. This Mexican-inspired street-food recipe, ready in about 35 minutes, pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb pork tenderloin, cut into 1-inch medallions
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 dried guajillo chilies, stemmed and seeded
• 2 medium roma tomatoes, quartered
• 2 garlic cloves
• 1/2 small white onion, quartered
• 1 cup water
• 1/2 tsp cumin seeds
• 1 tbsp fresh lime juice

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Instructions

1. Step 1: Season 1 lb pork tenderloin medallions evenly 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 brown and cooked through (internal temp 145°F). Remove from skillet and keep warm.
2. Step 2: Meanwhile, preheat broiler. Place 3 dried guajillo chilies, 2 quartered roma tomatoes, 2 garlic cloves, and 1/2 small quartered white onion on a baking sheet. Broil for 5-7 minutes, turning halfway, until vegetables are blistered and softened.
3. Step 3: Transfer roasted chilies and vegetables to a blender. Add 1 cup water and 1/2 tsp toasted cumin seeds. Blend until smooth. Pour sauce into a small saucepan and simmer over low heat for 5 minutes to thicken slightly. Stir in 1 tbsp fresh lime juice.
4. Step 4: Spoon warm roasted chili sauce over pork medallions before serving with your choice of sides such as rice or roasted vegetables.