Pan-Seared Pork Medallions with Shing-a-Ling Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender pork medallions pan-seared to golden perfection, served with a subtly sweet and savory shing-a-ling inspired sauce that brightens the dish. This Asian Fusion-inspired pork recipe, ready in about 25 minutes, pairs pork tenderloin, kosher 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, sliced into 1-inch medallions pork tenderloin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2, finely minced shallots
• 3, minced garlic cloves
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1/4 cup water
• 1 tsp, mixed with 1 tbsp water cornstarch
• 2, thinly sliced for garnish green onions

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Instructions

1. Step 1: Pat dry 1 lb pork tenderloin medallions and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add pork medallions to the skillet in a single layer, cooking for 3-4 minutes per side until golden brown and cooked through. Transfer medallions to a plate and cover loosely with foil.
3. Step 3: Reduce heat to medium and add 1 tbsp unsalted butter to the skillet. Stir in 2 finely minced shallots and 3 minced garlic cloves, sautéing for 1-2 minutes until fragrant and translucent.
4. Step 4: Pour in 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1/4 cup water, stirring to combine. Let the sauce simmer gently for 3 minutes.
5. Step 5: Stir in the cornstarch slurry made with 1 tsp cornstarch and 1 tbsp water, cooking for another 1-2 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Return the pork medallions to the skillet, spooning the sauce over them to glaze. Garnish with 2 thinly sliced green onions before serving.