Pan-Seared Pork Medallions with Spanish Romesco Sauce

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

Tender pork medallions pan-seared to golden perfection served with a smoky, nutty romesco sauce made from roasted peppers and almonds. This spanish-inspired pork ready in about 35 minutes blends divided olive oil, drained roasted red bell peppers, toasted almonds 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 350 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: 15 min Cook: 20 min Serves 4 Spanish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 1 cup drained roasted red bell peppers, 1/3 cup toasted almonds, 3 minced garlic cloves, 1 1/2 tablespoons sherry vinegar, 1 teaspoon smoked paprika, 1 tablespoon tomato paste, 1/4 cup water, 1 teaspoon salt, and 3/4 teaspoon black pepper. Blend until smooth and set aside the romesco sauce.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Season 1 pound pork tenderloin medallions with salt and pepper, then sear them in batches for 3-4 minutes per side until golden brown and cooked through.
  3. Step 3: Transfer cooked pork medallions to a plate and cover loosely with foil to rest.
  4. Step 4: Reduce heat to medium, add the remaining 1 tablespoon olive oil to the skillet, then pour in the prepared romesco sauce, cooking for 2-3 minutes until heated through and slightly thickened.
  5. Step 5: Return pork medallions to the pan, spoon the sauce over them to coat, and cook together for 1 minute.
  6. Step 6: Garnish with 1 tablespoon chopped fresh parsley and serve immediately with your choice of sides.

Frequently asked questions

How long does Pan-Seared Pork Medallions with Spanish Romesco Sauce take to make?

Total time is about 35 minutes (15 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 Spanish Romesco 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 Romesco 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 Romesco 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 Romesco 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.

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