Pan-Seared Pork Medallions with Spiced Mexican Red Sauce

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

Tender pork medallions pan-seared and finished with a rich, smoky Mexican-inspired red sauce featuring chili and tomato flavors. This mexican-inspired street food ready in about 30 minutes pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1 lb pork tenderloin medallions with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3 minutes per side until golden brown and cooked through. Remove and keep warm.
  3. Step 3: In the same skillet, reduce heat to medium and add 3 minced garlic cloves and 1 tsp dried ancho chili powder. Sauté for 30 seconds until fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
  5. Step 5: Pour in 1 cup chicken broth and 1/2 tsp ground cumin, scraping up browned bits. Simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Return the pork medallions to the sauce and cook for 2 minutes, spooning the sauce over the meat.
  7. Step 7: Remove from heat and stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro before serving.

Frequently asked questions

How long does Pan-Seared Pork Medallions with Spiced Mexican Red Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Medallions with Spiced Mexican Red Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Pan-Seared Pork Medallions with Spiced Mexican Red 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 Spiced Mexican Red 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 Spiced Mexican Red Sauce?

Mexican street food 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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