Pan-Seared Pork Medallions with Spanish Olive and Caper Sauce

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

Tender pork medallions pan-seared to golden perfection and served with a tangy sauce of Spanish olives, capers, and white wine. This spanish-inspired pork ready in about 25 minutes blends sea salt, black pepper, olive oil 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 360 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: 15 min Serves 4 Spanish cuisine 360 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 1 lb pork tenderloin medallions and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add pork medallions in a single layer and sear for 3-4 minutes on each side until golden brown and cooked through. Remove medallions and keep warm.
  3. Step 3: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant.
  4. Step 4: Stir in 1/2 cup sliced Spanish green olives and 2 tbsp rinsed capers, cooking for 2 minutes.
  5. Step 5: Pour in 1/2 cup dry white wine, scraping the pan to loosen browned bits, and simmer for 3-4 minutes until sauce slightly reduces.
  6. Step 6: Finish by stirring in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Return pork medallions to skillet, spoon sauce over them, and serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared Pork Medallions with Spanish Olive and Caper Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 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 Spanish Olive and Caper 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 Spanish Olive and Caper 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 Spanish Olive and Caper 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 Spanish Olive and Caper Sauce?

Spanish 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.

Related recipes