Pan-Seared Pork Medallions with Spiced Salsa

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork medallions pan-seared to golden perfection, served with a vibrant salsa featuring regional spices and fresh vegetables. This Latin American-inspired pork recipe, ready in about 25 minutes, pairs pork tenderloin, olive oil, salt 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: 15 min Cook: 10 min Serves 4 Latin American cuisine 280 cal/serving

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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

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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.