Pan-Seared Pork Medallions with Smoky Black Bean Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork medallions pan-seared to golden perfection, served with a robust smoky black bean sauce that adds depth and a touch of spice. This mexican-inspired pork ready in about 30 minutes blends teaspoon salt, teaspoon black pepper, teaspoon smoked paprika 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.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1 pound of pork tenderloin medallions with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika, coating evenly.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions and sear for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 small finely diced red onion, sauté over medium heat for 3 minutes until fragrant and softened.
  4. Step 4: Stir in 1 cup drained black beans, 1 tablespoon minced chipotle in adobo sauce, and 1/2 teaspoon cumin powder; cook for 2 minutes.
  5. Step 5: Pour in 1/2 cup chicken broth and 2 tablespoons fresh lime juice. Simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Return the pork medallions to the skillet, spoon sauce over them, and cook for an additional 2 minutes to meld flavors.
  7. Step 7: Remove from heat and garnish with 2 tablespoons chopped fresh cilantro before serving.

Frequently asked questions

How long does Pan-Seared Pork Medallions with Smoky Black Bean Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Pork Medallions with Smoky Black Bean Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Pork Medallions with Smoky Black Bean Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Medallions with Smoky Black Bean Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Medallions with Smoky Black Bean Sauce?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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