Sautéed Green Chile Pork Medallions with Red Chile Sauce
Tender pork medallions lightly sautéed and smothered in a rich, smoky red chile sauce inspired by New Mexican flavors. This mexican-inspired pork (gluten free) ready in about 40 minutes pairs divided kosher salt, divided black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1 pound, sliced into 1-inch medallions pork tenderloin
- 1 tsp, divided kosher salt
- 1/2 tsp, divided black pepper
- 2 tbsp olive oil
- 3, stems and seeds removed dried New Mexico red chiles
- 2, minced garlic cloves
- 1/2 medium, finely chopped onion
- 1 cup chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp cornstarch
- 1 tbsp cold water
Instructions
- Step 1: Toast 3 dried New Mexico red chiles in a dry skillet over medium heat for 2 minutes until fragrant, then transfer to a bowl and cover with 1 cup hot chicken broth. Let soak for 15 minutes until softened.
- Step 2: Meanwhile, season 1 pound pork tenderloin medallions with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sauté pork for 3 minutes per side until golden and cooked through. Remove and keep warm.
- Step 3: In the same skillet, add 1/2 chopped onion and 2 minced garlic cloves; sauté over medium heat for 3 minutes until translucent and fragrant.
- Step 4: Transfer softened chiles and soaking liquid to a blender, add 1/2 tsp ground cumin and 1/2 tsp dried oregano, and blend until smooth.
- Step 5: Pour chile sauce into the skillet with onions and garlic, simmer over medium-low heat for 5 minutes. Mix 1 tsp cornstarch with 1 tbsp cold water and whisk into the sauce to thicken, cooking for another 2 minutes.
- Step 6: Return pork medallions to the skillet and coat with sauce, warming through for 2 minutes. Serve immediately with sauce spooned over the top.
Frequently asked questions
How long does Sautéed Green Chile Pork Medallions with Red Chile Sauce take to make?
Total time is about 40 minutes (20 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 Sautéed Green Chile Pork Medallions with Red Chile 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 divided kosher salt from drying out.
Can I substitute ingredients in Sautéed Green Chile Pork Medallions with Red Chile 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 Sautéed Green Chile Pork Medallions with Red Chile 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.
Is Sautéed Green Chile Pork Medallions with Red Chile Sauce gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
