Pan-Seared Pork Medallions with Spiced Regional Salsa
Tender pork medallions pan-seared to golden perfection, served with a vibrant salsa featuring regional spices and fresh vegetables. This latin american-inspired pork ready in about 25 minutes blends olive oil, salt, black pepper 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 280 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.
Ingredients
- 1 lb, cut into 1-inch thick medallions pork tenderloin
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin powder
- 1/4 cup chopped fresh cilantro
- 1 large, diced tomato
- 1/4 cup finely diced red onion
- 1 small, seeded and minced jalapeño
- 2 tbsp lime juice
- 1 tsp honey
Instructions
- Step 1: Pat dry 1 lb pork tenderloin cut into 1-inch thick medallions, then season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cumin powder evenly on all sides.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions and cook for 3-4 minutes per side, flipping once, until each side is golden brown and the internal temperature reaches 145°F. Remove from heat and rest for 5 minutes.
- Step 3: Meanwhile, combine 1 large diced tomato, 1/4 cup finely diced red onion, 1 small minced jalapeño (seeded for less heat), 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey in a bowl. Stir gently until well mixed.
- Step 4: Serve the pork medallions topped with the spiced regional salsa, spooning extra salsa on the side for added flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Pork Medallions with Spiced Regional Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 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 Spiced Regional Salsa?
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 Spiced Regional Salsa?
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 Regional Salsa 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 Regional Salsa?
Latin American 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.
