Pan-Seared Pork Medallions with Sherry and Rosemary Sauce

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

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.

Juicy pork medallions pan-seared to golden perfection, served with a fragrant sherry and rosemary pan sauce that highlights classic Spanish flavors. This Spanish 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 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.

Prep: 10 min Cook: 15 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

1 lb (about 8 medallions) pork tenderloin medallions
2 tbsp olive oil
3/4 tsp salt
1/2 tsp black pepper
1 small shallot, finely chopped
1/3 cup dry sherry
1 tbsp fresh rosemary, chopped
2 tbsp unsalted butter

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Instructions

Step 1: Pat 1 lb pork tenderloin medallions dry and season both sides with 3/4 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 sear for 3 minutes per side until golden brown and cooked through. Remove medallions and keep warm.
Step 3: Reduce heat to medium and add 1 small finely chopped shallot to the skillet. Sauté for 2 minutes until soft and translucent.
Step 4: Carefully pour in 1/3 cup dry sherry, scraping up browned bits from the pan. Let simmer for 3-4 minutes until the liquid reduces by half.
Step 5: Stir in 1 tbsp chopped fresh rosemary and 2 tbsp unsalted butter, swirling until the sauce thickens slightly and becomes glossy.
Step 6: Return pork medallions to the skillet to coat in sauce for 1 minute, then serve immediately.